Galbi Jjim (Braised Short Ribs — Full Korean Method)

Ingredients

• 1.2 kg beef short ribs (galbi), 4cm thick
• 6 dried shiitake mushrooms, stems removed
• 8 jujubes (dried Korean dates), halved
• 4 garlic cloves, minced
• 40 ml soy sauce (Korean, if possible)
• 30 ml mirin
• 15 ml rice vinegar
• 15 g fresh ginger, minced
• 5 g Tellicherry black pepper
• 5 sesame seeds, white
• 3 green onion stalks, cut into 5cm lengths
• 2 carrots, roll-cut into chunks
• 2 potatoes, cubed
• 240 ml beef stock or water

Method

1. 1
   Pat beef ribs dry with paper towels; combine soy sauce, mirin, rice vinegar, garlic, ginger, and Tellicherry pepper in bowl to create marinade.
2. 2
   Marinate ribs for 30 minutes at room temperature, turning halfway through.
3. 3
   Soak dried shiitake in 120 ml warm water for 15 minutes; reserve soaking liquid and chop mushrooms.
4. 4
   Layer ribs in heavy-bottomed braising pot, scatter mushrooms and jujubes over and between ribs, add reserved mushroom liquid and beef stock.
5. 5
   Bring to boil over medium-high heat, then reduce to low, cover with lid and parchment, and braise for 90 minutes until ribs are tender.
6. 6
   Add carrots and potatoes, return to simmer, cover and continue braising for 25 minutes until vegetables are tender.
7. 7
   Uncover, increase heat to medium, and reduce braising liquid by half until glossy and concentrated (8 minutes), turning ribs occasionally.
8. 8
   Garnish with green onion and sesame seeds; serve in shallow bowls with braising liquid spooned over.