Korean Braised Beef Short Ribs (Galbi-jjim)

Ingredients

• •3 lbs bone-in beef short ribs, cut into 2-inch pieces
• •1/2 lb daikon radish, peeled and cut into 1-inch chunks
• •2 medium carrots, peeled and cut into 1-inch chunks
• •1/2 cup soy sauce
• •3 tablespoons sugar
• •2 tablespoons sesame oil
• •6 cloves garlic, minced
• •1 teaspoon freshly ground black pepper
• •1 cup water
• •2 stalks green onions, cut into 1-inch pieces
• •1 tablespoon sesame seeds, for garnish

Directions

1. 1Soak the short ribs in cold water for 30 minutes to draw out the blood, then drain and pat dry.
2. 2Bring a large pot of water to a boil, add the ribs, and blanch for 10 minutes; drain, rinse under cold water, and set aside.
3. 3Whisk together the soy sauce, sugar, sesame oil, minced garlic, black pepper, and 1 cup of water in a bowl to make the braising liquid.
4. 4Place the blanched ribs in a heavy pot or Dutch oven, pour the braising liquid over them, and bring to a boil over medium-high heat.
5. 5Reduce heat to low, cover, and braise for 45 minutes, turning the ribs halfway through.
6. 6Add the daikon and carrots to the pot, cover, and continue braising for another 30 minutes until the vegetables are tender and the ribs are falling off the bone.
7. 7Uncover and increase heat to medium, stirring gently and spooning the sauce over the ribs for 10 minutes until the sauce reduces to a rich glaze.
8. 8Stir in the green onions, transfer to a serving dish, and garnish with sesame seeds.

💡 Soaking and blanching the ribs before braising is essential for removing impurities and keeping the braising liquid clean and flavorful.

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