Galbijjim

Ingredients

Quantities for 5 servings.

• 1.5 kg Beef short ribs
• 150 ml Soy sauce
• 1 piece Korean pear
• 1 piece Onion
• 10 clove Garlic
• 30 g Ginger
• 3 tbsp Sugar
• 2 tbsp Sesame oil
• 60 ml Mirin
• 2 piece Carrots
• 300 g Daikon
• 150 g Shiitake mushrooms
• 150 g Chestnuts, peeled
• 8 piece Jujube dates
• 3 piece Spring onion

Method

1. Soak the ribs in cold water for an hour, changing it twice, until the water runs clear.
2. Blanch the ribs in boiling water for five minutes, drain and rinse them under cold water.
3. Blend the pear, onion, garlic and ginger to a smooth purée.
4. Mix the purée with the soy, sugar, mirin and sesame oil and pour it over the ribs.
5. Bring it up, skim, and braise covered for an hour and a half on a low heat.
6. Add the carrot, daikon, mushrooms, chestnuts and jujubes and braise twenty-five minutes more.
7. Uncover and reduce the sauce to a gloss, spooning it over the ribs. Scatter with spring onion.