Braised Beef Short Ribs

Galbi Jjim

Ingredients

• 2 lb Beef short ribs (bone-in, flanken cut)
• ½ cup Soy sauce
• 3 tablespoons Sugar
• 5 cloves Garlic (minced)
• 2 medium Carrots (chunked)
• 1 cup Korean radish (chunked)
• 2 medium Potatoes (quartered)
• 1 medium Onion (quartered)
• 1 tablespoon Sesame oil
• ½ teaspoon Black pepper
• 2 cups Water
• 1 tablespoon Pine nuts (for garnish) (optional)

Instructions

1. Soak the short ribs in cold water for 1 hour to remove blood. Drain. Blanch in boiling water for 5 minutes to remove impurities. Drain and rinse.
2. In a large pot, combine the ribs with soy sauce, sugar, garlic, sesame oil, black pepper, and 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes.
3. Add radish, carrots, potatoes, and onion. Continue simmering for 25-30 minutes until the vegetables are tender and the meat is falling off the bone.
4. The sauce should be thick and glossy. If too thin, simmer uncovered for 5-10 minutes to reduce. Garnish with pine nuts. Serve with rice.

From K-Kitchen — koreanhomecook.com