Thursday, November 9, 2017

Korean-Style Braised Beef Short Ribs (Galbi Jjim)

This popular, traditional Korean dish is, frankly, freakin' delicious and should be in every cook's repertoire. The ingredients are super simple and redolent of a western-style beef stew with carrots, onion, and potatoes, but turbo-charged with the addition of soy sauce, sake, mirin, brown sugar, sesame oil, ginger, Shiitake mushrooms, and grated pear. Some recipes call for the addition of cubed daikon radish and a sprinkling of toasted pine nuts for garnish at the end. I've omitted these here, but feel free to add them if that floats your boat. I adapted this recipe from Judy Joo's cookbook Korean Food Made Simple.

3 lbs. bone-in beef short ribs
2 tbsp. vegetable oil

1 onion, sliced
8 cloves garlic, sliced
3 tbsp. grated ginger

1 Asian or other pear, grated (about 1 cup)
1/2 cup mirin
1/2 cup soy sauce
1/3 cup sake
2 tbsp. brown sugar
2 tbsp. sesame oil
2 cups water

6-8 dried shiitake mushrooms, rehydrated in hot water, stemmed and sliced
5 white potatoes, peeled and cut into large dice
3 large carrots, peeled and sliced

Chopped scallions for garnish

1. Pat the beef short ribs dry with paper towels then season all sides liberally with salt and pepper.

2. Heat 2 tbsp. vegetable oil in an enameled cast iron pot or Dutch oven over medium high heat. Add the seasoned short ribs in batches (do not overcrowd - I did these in two batches) and brown on all sides by turning occasionally with tongs. Remove and set aside on a plate.

3. Add the sliced onion, garlic, and grated ginger to the same pan with the remaining drippings/fond and saute over medium high heat for about 2 minutes or until softened.

4. Add 2 cups of water, then the grated pear, mirin, soy sauce, sake, brown sugar, and sesame oil. Stir to combine. Add the browned short ribs with any accumulated juices, bring to a boil, reduce heat to a simmer, partially cover, and cook for 2 hours.

5. After 2 hours of simmering, add the diced carrots, potatoes, and sliced shiitakes. Bring back up to a boil, reduce heat to simmer, partially cover and cook another 1 hour.

6. Serve with steamed white rice and garnish with sliced scallions.

3 lbs. bone-in beef short ribs.  

Dried shiitake mushrooms rehydrating in hot water, grated ginger, sliced garlic, 
sliced onion, diced potatoes, sliced carrots, and grated pear.  

Beef short ribs, patted dry and seasoned liberally on all sides with salt and pepper. 

Brown the short ribs in batches.

Remove and set aside. 

Mirin, sake, sesame oil, and soy sauce.

Add the sliced onion, garlic, and grated ginger to the drippings in the same pan used 
to brown the short ribs. Saute 2 minutes or until softened.

Add the grated pear, mirin, sake, soy sauce, sesame oil, and 2 cups of water. 

 Add the browned short ribs and bring to a boil. Reduce heat, partially cover, and simmer for 2 hours. 

Add the diced potatoes, carrots, and sliced shiitake mushrooms. Bring to a boil, reduce heat, 
partially cover and simmer for another hour or until the meat is super tender.

Serve with steamed white rice and garnish with chopped scallion.

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