Galbi Jjim (Braised Short Rib)

Ingredients

• 11.5kg Hanwoo beef short ribs, cut into 5cm pieces
• 2100ml premium soy sauce
• 32 tbsp sesame oil
• 43 tbsp sugar or honey
• 58 garlic cloves, minced
• 61 Korean pear or Asian pear, grated
• 71 medium onion, grated
• 82 tsp fresh ginger, grated
• 9200ml beef stock
• 102 tbsp mirin
• 1110 dried red dates (jujubes)
• 122 tbsp pine nuts, toasted
• 132 spring onions, sliced (for garnish)
• 14Sesame seeds for garnish

Instructions

1. 1Soak the short ribs in cold water for 1 hour to remove excess blood. Drain and rinse thoroughly.
2. 2Blanch the ribs in boiling water for 5 minutes, then drain and rinse with cold water.
3. 3Mix soy sauce, sesame oil, sugar, garlic, grated pear, onion, and ginger in a bowl to make the braising sauce.
4. 4Place ribs in a heavy pot or Dutch oven. Pour over the braising sauce and beef stock.
5. 5Bring to a boil, then reduce heat to low. Cover and simmer for 2–2.5 hours until tender.
6. 6Add the dried red dates and mirin in the last 30 minutes of cooking.
7. 7Continue simmering uncovered for 15 minutes to reduce and thicken the sauce.
8. 8Transfer to a serving dish and garnish with toasted pine nuts, spring onions, and sesame seeds.
9. 9Serve with steamed rice.