Name: Galbijjim Braised Beef Short Ribs
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lbs Beef short ribs; 0.5 cup Soy sauce; 0.25 cup Brown sugar; 0.25 cup Mirin; 1 whole Asian pear, pureed; 1 medium Onion, pureed; 2 tbsp Garlic, minced; 1 lb Daikon radish, cubed; 2 large Carrots, cubed; 6 whole Dried shiitake mushrooms; 1 tbsp Sesame oil

"Experience the ultimate comfort food with this authentic Galbijjim, featuring melt-in-your-mouth beef short ribs simmered in a rich, soy-pear sauce. This classic Korean holiday dish balances sweet and savory flavors perfectly with tender vegetables and traditional garnishes."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Beef short ribs
0.5 cup 120 ml	Soy sauce
0.25 cup 50 g	Brown sugar
0.25 cup 60 ml	Mirin
1 whole 250 g	Asian pear, pureed
1 medium 150 g	Onion, pureed
2 tbsp 30 g	Garlic, minced
1 lb 450 g	Daikon radish, cubed
2 large 200 g	Carrots, cubed
6 whole 30 g	Dried shiitake mushrooms
1 tbsp 15 ml	Sesame oil

2 Instructions

Soak the beef short ribs in cold water for 30-60 minutes to draw out excess blood; drain and rinse thoroughly.

Parboil the ribs in a large pot of boiling water for 5-8 minutes to remove impurities, then rinse them again under cold water.

Prepare the braising liquid by whisking together the pureed Asian pear, onion, soy sauce, brown sugar, mirin, garlic, and a pinch of black pepper.

Place the cleaned ribs and the braising liquid in a large Dutch oven or heavy-bottomed pot, adding enough water to just cover the meat.

Bring to a boil, then reduce heat to low and simmer, covered, for 45-60 minutes.

Add the daikon radish, carrots, and shiitake mushrooms to the pot. Continue simmering for another 30-40 minutes until the meat is tender and the vegetables are cooked through.

Increase the heat slightly to reduce the sauce until it reaches a syrupy consistency and glazes the meat.

Stir in the sesame oil just before serving and garnish with toasted sesame seeds or scallions.

·
Always use Asian pear if possible; the enzymes help break down the connective tissue in the ribs for maximum tenderness.
·
Round off the sharp edges of your radish and carrot cubes with a paring knife to prevent them from breaking and making the sauce cloudy.
·
For the cleanest flavor, skim off any excess fat from the surface of the sauce during the final stage of cooking.
·
This dish tastes even better the next day after the flavors have fully penetrated the meat.

? Frequently Asked Questions

Can I use a regular pear instead of an Asian pear?

Yes, a Bosc or Anjou pear works well, or even a sweet apple like Fuji if Asian pears are unavailable.

How do I make this in a slow cooker?

After parboiling the meat, place all ingredients in the slow cooker and cook on low for 6-8 hours or high for 4 hours.

Can I make this gluten-free?

Simply substitute the soy sauce with Tamari or a gluten-free soy alternative.

Is it necessary to soak the ribs?

Soaking helps achieve a cleaner tasting sauce and a more appealing color, which is traditional in Korean cooking.

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