Archive for March, 2019

March 30, 2019

Galbi Jjim: Korean Braised Short Ribs

Winter has come and gone, but it’s still in the 30’s in NYC. I think we have a few more weeks of stews and braises in our house. Plus, now that I gotta feed a family of four, any dish that lasts a whole week is a win. (I guess the baby eats it indirectly from me. Soups are great for nursing mamas!)

Typically I make stews at the beginning of the week then eat it with rice one night, noodles the next, and as a side dish to another meal when we get to the dregs. If it even lasts that long.

Note on cutting veggies for stews: roll cuting is your friend! Just make sure you keep the pieces relatively equal in size. With large veggies like daikon, you have to get creative. Roll cut then halve or chop into 3’s.

Parboil vs Sear: Unlike lamb shanks or boeuf bourguignon, Asian braises and stew recipes typically do NOT call for browning the meat first.  Instead, parboiling the meat results in a clear, cleaner looking soup. Is it ok to sear instead of parboil? Sure. But if you want a cleaner presentation, I’d recommend skimming off the meat foam before adding veggies.

INGREDIENTS:

  • 3lb country style beef short ribs, or 4lb bone in short ribs, cut into large equal sized chunks
  • 1 medium yellow onion, large dice or puréed
  • 1 korean pear, peeled and pureed, OR:  ~6oz apple sauce
  • 2 stalks green onion, chopped into 3 inch pieces
  • two thin slices of ginger
  • 1/2 lb daikon radish (half of a large radish), chopped
  • 2 carrots, chopped (see note on roll cutting)
  • 2 large cloves garlic, sliced
  • 1/4 cup mirin
  • 1/2 cup soy sauce
  • 2 cup water
  • Sesame oil

*you can puree onions with the pear. Makes the soup thicker. But as I am lazy and didn’t want to wash yet another device, I just diced the onions and used packaged apple sauce.

INSTRUCTIONS:

  1. Parboil method: Place meat in a pot of COLD water. Just enough to submerge. Bring to a low boil on medium heat. Once you reach a low bubbling boil, wait 5 min, then strain out meat. Reserve the strained water (saves the flavor you would otherwise lose from parboiling). Rinse meat off and remove debris.
  2. In dry dutch oven, heat on medium high heat. Once hot, add 1 tbs cooking oil and heat until shimmery. Add aromatics: green onion (and regular onion if not purée-ing it with the apples), ginger, and garlic and quickly stir as it pops and sizzles.
  3. Once fragrant but nOT burned, add mirin and soy sauce, reserved liquid from step one, and bring to a gentle low boil.
  4. Add ribs back in, stir in apple sauce (and onion purée), turn heat down to low and cover with lid. Simmer for two hours.
  5. Add daikon and carrots. Simmer another hour.
  6. Set in fridge over night and skim off fat the next day. Remove ugly green onion pieces. Reheat on low simmer.
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