Korean Galbi Jjim with Braised Beef Short Ribs, Daikon Radish, Chestnuts and Sesame Soy Glaze

Soak and blanch the ribs: submerge short ribs in cold water for 1-2 hours, changing the water once. Blanch in boiling water for 5-7 minutes. Drain and rinse each rib under cold water, scrubbing off any grey foam.

Ingredients

• For the short ribs:
• 1.5 kg (3.3 lbs) bone-in beef short ribs, cut into 5cm pieces
• Cold water for soaking and blanching
• For the braising liquid:
• 120ml soy sauce
• 80ml mirin
• 3 tbsp brown sugar
• 1/2 Asian pear, grated
• 1 medium white onion, grated
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp sesame oil
• 1/2 tsp black pepper
• 500ml water or beef stock
• For the vegetables:
• 300g daikon radish, peeled and cut into 3cm rounds
• 150g chestnuts, peeled
• 2 medium carrots, cut into 3cm rounds
• 6 dried jujubes
• 4 dried shiitake mushrooms, soaked
• For finishing:
• 2 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 3 scallions, cut into 5cm pieces
• Pine nuts for garnish

Instructions

1. Soak and blanch the ribs: submerge short ribs in cold water for 1-2 hours, changing the water once. Blanch in boiling water for 5-7 minutes. Drain and rinse each rib under cold water, scrubbing off any grey foam.
2. Make the braising marinade: combine soy sauce, mirin, brown sugar, grated pear, grated onion, garlic, ginger, sesame oil, and black pepper. Mix well until sugar dissolves. The grated pear tenderizes the meat through natural enzymes.
3. First braise: place blanched ribs in a heavy Dutch oven. Pour the marinade over, then add water or stock to barely cover. Bring to a boil, skim foam, reduce to a gentle simmer. Cover and braise for 1 hour.
4. Bevel the vegetables: cut daikon and carrots into rounds and bevel the sharp edges with a small knife to prevent crumbling during the long braise.
5. Add vegetables: after 1 hour, add the beveled daikon, carrots, chestnuts, jujubes, and shiitake mushrooms to the braising pot. Return to a gentle simmer and continue braising, covered, for another 40-50 minutes.
6. Reduce the glaze: remove the lid and increase heat to medium. Cook uncovered for 10-15 minutes, spooning the braising liquid over the ribs, until the liquid reduces to a glossy, thick glaze.
7. Finish and serve: drizzle sesame oil over the pot. Transfer to a wide serving dish. Scatter toasted sesame seeds, charred scallion pieces, and pine nuts over the top. Galbi jjim is the centerpiece of Korean celebratory cooking — served at Lunar New Year, harvest festival, and weddings.