Galbijjim
Author: 
Recipe type: Soups and Stews
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
 
Ingredients
  • 3 lbs short ribs
  • 1 oz soju
  • 2 oz soy sauce
  • 1 Korean pear, cored
  • ¼ cup sugar
  • 2 tbsp mirin
  • 6 garlic cloves
  • 1 onion
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 4 scallions, thinly sliced, divided
  • 2 small yukon gold potatoes, scrubbed and large-diced
  • 2 medium carrots, cut into 1-2 inch chunks to approximately match size of potatoes
Instructions
  1. Rinse and dry all produce.
  2. Rinse and soak short ribs in cold water and a shot of soju for at least an hour. Drain.
  3. Meanwhile, make the braising liquid: whisk together soy sauce, chopped Korean pear, sugar, mirin, minced garlic cloves, minced onion, sesame seeds, sesame oil, and ¾ of the sliced scallions. (alternate option: in a blender, pulse the same ingredients in a blender until slushy; no need to pre-chop).
  4. Prep the add-ins: potatoes and carrots. Optional: Use multi-color carrots for additional color.
  5. In a large cast-iron Dutch oven, cocotte, or stock pot, over high heat, add the short ribs and braising liquid, mixing well to coat. Cook until it reaches a boil, then lower heat to a simmer.
  6. Cover the pot with a tight lid and simmer for at least an hour.
  7. Add the potatoes, carrots, and ¾ of the scallions, stir gently to combine, and simmer for another half-hour.
  8. Serve hot, garnish with remaining scallions.
Recipe by Kimchi Curious at https://kimchicurious.com/recipes/galbijjim/