Braised Beef Short Ribs(Galbi-Jjim)

….When Braised beef short ribs are on the table, everybody is happy. Galbi-jjim is one of the most popular Korean dishes. You can make it for any occasion or as a weekend dish. I learned this recipe from my mother-in-law. My family really likes it, even eating soup of the Galbi-jjim without any other side dishes. The meat is almost falling off the rib bones and it tastes tender, sweet and savory. It’s important to choose good quality short ribs for this recipe. When you buy it, make sure it has with a lot of meat attached to the ribs. This recipe is simpler than other recipes. Peak season for chestnuts is late fall, so if you use fresh chestnuts that’s the best time.

Serving: 5–6

Time: 1 hr 30 minutes plus 2 hours for soaking with cold water

Ingredients:

1. 5.5lb Beef short ribs
2. 1/3 cup garlic cloves
3. 2 cup onion
4. 2 cup pear
5. 2 -3 cup water
6. 1/3 cup Mirin
7. 1/2 cup soy sauce
8. 3 1/2 Ts sugar
9. 2 1/2 plum extract
10. 2 Ts sesame oil
11. 2 Ts toasted sesame seeds
12. 1/2 ts black pepper
13. 1 1/2 cup carrot, cut into one bite size
14. 10 fresh chestnuts, peeled
15. 8–10 shiitake mushrooms
16. 6 stems green onion, cut into 1 inch
17. 4 cup steamed rice

Cooking Instructions:

1. Remove the blood, excess fat and impurities by soaking with cold water for 2 hours. Heat up a big pot with high heat and pour 10 cup water into the pot to boil it and blanching the ribs for 10 minutes.

2. Turn off the heat and clean the ribs one by one. Sift the ribs.

3. Score each meat part of the ribs(it will cook evenly).

4. Blend the garlic, onion, pear,1 cup water and Mirin for 10 seconds(grind roughly). Pour them into the ribs with a pot for 10 minutes.

5. Mix the soy sauce, sugar, plum extract, sesame oil, toasted sesame seeds, 2 cup water and black pepper well and pour them into the ribs. Set aside for about 30 minutes.

6. After 30 minutes, heat up the pot with high heat to boil them for 20 minutes with a lid.

7. After 20 minutes, heat down the pot with medium heat to keep simmering them for 20 minutes with the lid.

8. Take out some oil from the pot.

9. Add the carrots, fresh chestnuts and shiitake mushrooms into the pot. Keep simmering them for 15 minutes with the lid(make sure the chestnuts are cooked).

10. Add the green onion into the pot to keep simmering them for 5 more minutes. Turn off the heat and serve it with steamed rice.