Black Truffle & Short Rib Galbi Jjim Bites

Ingredients

• 1800g bone-in beef short ribs (galbi), cut into bite-size segments
• 220g fresh black truffle, thinly shaved
• 34 dried shiitake mushrooms, soaked and drained (liquid reserved)
• 4100ml soy sauce
• 53 tbsp brown sugar
• 62 tbsp mirin
• 71 tbsp sesame oil
• 86 garlic cloves, minced
• 91 tsp fresh ginger, grated
• 101 Korean radish, cut into small cubes
• 112 carrots, cut into small cubes
• 12Pickled daikon and cabbage to serve
• 13Toasted pine nuts to garnish

Instructions

1. 1Soak short ribs in cold water for 30 minutes to draw out blood. Drain and blanch in boiling water for 5 minutes. Rinse under cold water and set aside.
2. 2Combine soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, and reserved shiitake soaking liquid to make the braising sauce.
3. 3Place ribs in a heavy-bottomed pot. Add braising sauce and enough water to just cover. Bring to a boil, then reduce to a low simmer. Cover and braise for 1 hour.
4. 4Add radish, carrots, and soaked shiitake mushrooms. Continue braising for a further 30 minutes until meat is fall-off-the-bone tender.
5. 5Increase heat and stir the sauce continuously to reduce and glaze the meat and vegetables until shiny.
6. 6Portion into small tasting pieces. Finish by laying fresh black truffle shavings over the warm rib bites.
7. 7Serve garnished with pine nuts alongside pickled daikon and cabbage.