Galbi Jjim

Braised short ribs in a sweet-savory soy glaze until the meat falls from the bone.

Ingredients

• 2.6 lb beef short ribs
• 6 tbsp soy sauce
• 3 tbsp sugar
• 2 tbsp mirin
• 1 Asian pear (or apple)
• 6 cloves garlic
• 2 carrots
• 8 chestnuts (optional)

Steps

1. Soak ribs in cold water 30 minutes, then blanch 5 minutes, skim foam, and rinse.
2. Blend pear and garlic, then mix with soy sauce, sugar, and mirin for the braising sauce.
3. Combine ribs, sauce, and 2 cups water; bring to a boil, then cover and simmer gently 60 minutes.
4. Add large carrot chunks and peeled chestnuts; uncover and reduce 20–25 minutes until sauce halves.
5. When meat pulls easily from the bone and the glaze is shiny, rest off heat; garnish with scallion if desired.
6. Baste ribs with the reduced sauce a few times before serving hot with rice.