Galbi Jjim (Braised Short Ribs)

Ingredients

• 2.6 lbbeef short ribs, cut into individual ribs
• 1/2 cupsoy sauce
• 1Korean pear, peeled and roughly chopped
• 1onion, roughly chopped
• 6 clovegarlic
• 1 ozginger, a thumb-sized piece, peeled
• 2 tbspsoft brown sugar
• 1 tbspsesame oil
• 2carrots, cut into large chunks and the corners rounded off
• 10 1/2 ozmooli, Korean radish, cut into large chunks
• 5 1/4 ozshiitake mushrooms, stems removed
• 2spring onions, finely sliced
• 1/2 tspblack pepper

Method

1. 1

   Cover the ribs with cold water and soak for 20 minutes to draw out blood, then drain. Bring a fresh pan of water to the boil, add the ribs for 5 minutes, then drain and rinse each one under the tap.

2. 2

   Blitz the pear, onion, garlic and ginger to a purée with 400 ml of water, then stir in the soy sauce, brown sugar and black pepper.

3. 3

   Put the ribs in a heavy pot, pour over the liquid and bring to a simmer. Cover and cook gently for 60 minutes, turning the ribs once halfway.

4. 4

   Add the carrots, mooli and shiitake, then cook uncovered for another 30 minutes. The sauce should reduce to something glossy that just coats the ribs.

5. 5

   Skim any fat from the surface, stir in the sesame oil and scatter with spring onions. Serve with plain rice to catch the sauce.