So-galbi-jjim (Braised Beef Short Ribs)

How to make it

1. 1

   Prep

   • Soak the beef short ribs in cold water for 2 hours to draw out the blood. / • Round off the corners of the radish and carrot. / • Trim the stems from the shiitake mushrooms.

2. 2

   Blanch the short ribs in boiling water for 5 minutes, then rinse them.

3. 3

   Put the short ribs, water, soy sauce, sugar, pear juice, and garlic in a pot and bring to a boil.

4. 4

   Cook over medium-low heat for 50 minutes.

5. 5

   Add the radish, carrot, and shiitake mushrooms and cook 25 minutes more.

6. 6

   When the sauce reduces to a glossy glaze, add the sesame oil and green onions.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the blood isn't drawn out fully, the sauce tastes muddy.
• Reducing it hard over high heat for too long makes the meat tough.

You can fix this

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

• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.

Storage

Keeps 3 days refrigerated. Can be frozen for 30 days.