Korean

(Braised Beef Short Ribs)

Galbijjim, a beloved Korean dish, features tender braised beef short ribs simmered in a flavorful, savory-sweet sauce. With this easy and authentic recipe, you can recreate the rich texture of these succulent short ribs!

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Trim off any excess fat. Rinse the ribs and let them sit in cold water to draw out excess blood. Drain.

1

In a large pot, bring water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook. Remove the ribs to a plate, reserving the stock.

2

Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)

3

Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir.

4

Add the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered.

5

Stir in the optional garnish ingredients. Return to boil, uncovered this time or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

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3. Enjoy!

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