Daegu Dongin-dong Style Jjim-galbi (Braised Spicy Short Ribs)

How to make it

1. 1

   Draw out the blood

   Soak 2.2 lb of beef short ribs in cold water for at least 2 hours to draw out the blood. Change the water 1 to 2 times along the way.

   · Drawing the blood out fully keeps off smells away and stops the sauce color from clouding.

2. 2

   Blanch

   Blanch them in boiling water for 5 minutes, then wash them under running water to clear off the bone dust and impurities.

3. 3

   Season

   Drain the short ribs and season them with 1 Tbsp of salt and ½ Tbsp of black pepper.

4. 4

   Simmer

   Pour in enough water to cover the short ribs and bring it to a boil over high heat with ½ onion and 1 stalk of green onion. Skim the foam, lower the heat to medium-low, and simmer until the ribs turn tender — 60 to 90 minutes per 1 kg of short ribs.

   · Jjim-galbi comes down to how tender you get the ribs. Give it time and long cooking and they soften.

5. 5

   Make the sauce

   Mix 1 cup of grated Korean pear, 2 ladles of the meat cooking broth, ½ Tbsp of salt, 1½ Tbsp of white sugar, and ½ Tbsp of MSG seasoning into the sauce.

6. 6

   Reduce

   Pour the sauce over the simmered short ribs and reduce it over medium heat until the liquid cooks down to a glaze. Spoon the liquid over them now and then to build color and gloss.

7. 7

   Finish

   Turn off the heat once the sauce has reduced enough to coat the ribs.

No coming back

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

• Draw out too little blood and an off smell lingers while the sauce color clouds over.
• Undercooked short ribs stay tough.
• There's sugar in it, so reducing hard over high heat for long scorches it.

You can fix this

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

• It cooks covered, so the liquid never reduces. If it is too salty, add more radish or potato and cook on until they take the seasoning up.

Storage

Keeps 3 days refrigerated, 1 month frozen.