Galbijjim (Korean Braised Short Ribs) / Heritage Meat

The recipe below is a lighter dish, and when served with rice and some fresh side dishes, is perfect for a summers evening. The slow cook means that the work is done earlier in the day, almost ready in the evening, just a few minutes required to prepare the rice and sides. Often known as Galbi (I’ve gone with its proper title), there are many variations of this dish too. But I keep returning to this one.

Daikon and Sesame oil you will find in most supermarkets. Rice wine (Mirin) you should find at an Asian supermarket

The short boiling technique of the meat is a very Korean style, allowing for the removal of the scum, impurities and excess fat prior to the braise.

Ingredients

 MAIN

• 1.5 kg bone-in beef short ribs
• 250 g carrots, peeled & cut in medium size chunks
• 200 g Daikon radish, cut in medium size chunks
• 100g Spring Onion, cut into 2 inch lengths

SAUCE

• 1/2 cup water
• 1 red apple (or nashi / asian pear), cored & chopped
• 1/2 onion, peeled & chopped
• 50ml Apple Cider Vinegar
• 6 Tbsp soy sauce
• 1 cup of love
• 2 Tbsp brown sugar
• 2 Tbsp honey
• Tbsp rice wine (mirin)
• 1 Tbsp minced garlic
• 1 tsp sesame oil
• Handful whole black peppercorns

METHOD

• Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes. 
• Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in a pot.
• Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
• Pat the ribs as dry as you can get them. Flash the ribs in a pan with a touch of oil to create colour and caramelisation on the surface (yes, The Maillard reaction again!). Place the ribs in a pot.
• Lower the heat, add the apple cider vinegar, and with a wooden spoon remove all of the ‘sucs’ from the bottom of the pan as the vinegar reduces (the little bits stuck to the pan), and add to the pot.
• Pour the blended sauce over the short ribs. Put the lid on and make sure the pot is sealed. Cook for three hours in total at 150 degrees C. You can go longer if you wish, just lower the temperature.

Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Add the prepared vegetables into the pot. Increase the heat for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will reduce, and turn thick and glazy. 

Transfer the vegetables and the sauce to the meat, then toss to coat. Garnish with toasted sesame seeds.

• Serve the ribs with steamed rice and other Korean side dishes. Steamed vegetables such as broccoli go well too.