Beef Eye of Round Galbi-jjim (Braised, Short Rib Style)

How to make it

1. 1

   Soak the beef eye of round in cold water to draw out the blood, then blanch it in boiling water.

2. 2

   Put the meat and water in a pot and simmer it for about 1 hour until it is tender.

3. 3

   Add the soy sauce, sugar, grated Korean pear, and minced garlic, then cut the Korean radish and carrot into large pieces and add them.

4. 4

   Braise for 40 minutes to 1 hour, until the sauce has boiled down to a shallow layer.

5. 5

   Add the shiitake mushrooms and green onion and reduce it at the end until it takes on a shine.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.