Galbijjim

Ingredients

• 3½ lbBeef short ribsEnglish cut (galbi), excess fat trimmed, soaked
• 7¾ ozKorean radishcut into large chunks, braised along
• 1Carrotcut into large chunks
• 4Shiitake mushroomsdried, briefly soaked and quartered
• 1Asian peargrated or blended, sweetens and tenderizes; apple as substitute
• 1Oniongrated or blended for the braising liquid
• 7 clovesGarlicblended or finely minced
• ⅓ ozGingerthumb-sized piece, blended or sliced
• ½ cupSoy saucebase of the braising liquid
• ⅓ cupRice winemirin or dry white wine as substitute
• 2 tbspSugarfor sweetness in the braising liquid
• 3 tbspHoneypartly replacing the sugar
• 1 tbspSesame oilstirred in at the end
• Black pepperto taste
• 2Scallionroughly chopped, stirred in and as garnish
• Sesame seedsfor sprinkling (optional)
• 3 tbspGochugarufor the spicy version (optional)
• 2 tbspGochujangfor the spicy version (optional)
• 6Chestnutspeeled, added towards the end (optional)

Method

1. Trim the thick layer of fat from the English-cut short ribs. Soak the ribs in cold water for about 30 minutes to draw out the blood, then rinse and drain. Alternatively, bring the ribs briefly to a boil in water or pressure-cook them for 2 minutes, discard the cooking water and rinse both the ribs and the pot.
2. Blend or grate the Asian pear, onion, garlic and ginger. Stir the purée together with the soy sauce, rice wine, sugar, honey and black pepper to make the braising liquid.
3. Soak the dried shiitake briefly and quarter them. Cut the Korean radish and carrot into large chunks and add them to the pot with the mushrooms and the ribs.
4. Pour in the braising liquid and mix everything well so the ribs are coated all over.
5. Cook covered: about 35–40 minutes under pressure, then let the pressure release naturally for 10–15 minutes. Alternatively, in a slow cooker, cook 6–7 hours on high or 9–10 hours on low, turning the ribs in between.
6. Lift out the meat and vegetables, strain the braising liquid and skim off the fat.
7. Stir the scallions and sesame oil into the sauce and spoon it over the ribs.
8. Scatter with scallions and, if you like, sesame seeds, and serve with rice.

Tips and variations

For the spicy version, gochugaru and gochujang go into the braising liquid in place of the mild soy-sauce one. Towards the end you can cook chestnuts, potatoes or rice cakes (tteok) along with everything else; leave out the radish and shiitake if you can't get hold of them. Instead of plain cold water, the ribs can also be soaked in sugar water. Without a pressure cooker or slow cooker, sear the ribs, sweat the vegetables, deglaze and braise in the oven at 160 °C for 1.5 hours covered plus 30 minutes uncovered. The same thing works with pork ribs using apple, apple juice, chili flakes, rosemary and sage. Handy if you cook ahead: chill the sauce until the fat sets, lift it off and reheat — then serve with a bowl of rice.