Galbi Jjim - Korean Braised Beef Short Ribs

Ingredients

Beef short ribs

2 lbs

Water

enough to cover the ribs

Soy sauce

1/2 cup

Brown sugar

1/3 cup

Garlic

6 cloves, minced

Ginger

1-inch piece, grated

Sesame oil

2 tablespoons

Rice wine

1/4 cup

Carrots

2, cut into large chunks

Potatoes

2 large, cut into large chunks

Onion

1 large, cut into large chunks

Green onions

4, cut into 2-inch pieces

Sesame seeds

1 tablespoon, lightly toasted for garnish

Instructions

1. Begin by soaking the beef short ribs in cold water for about an hour to draw out any residual blood, giving the ribs a clean flavor.
2. In a large pot, combine the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and rice wine. Stir until the sugar is dissolved. This creates the braising liquid for the Galbi Jjim.
3. Add the beef short ribs to the pot and pour in enough water to just cover the ribs. Bring the pot to a boil over high heat.
4. Once boiling, reduce the heat to a simmer and let it cook for about 1 hour. During this time, skim off any impurities that rise to the surface to ensure a clear, clean broth.
5. After simmering for an hour, add the chunks of carrots, potatoes, and onion into the pot. Stir in the green onions as well.
6. Continue to simmer the mixture for another 30 minutes, or until the meat is falling-off-the-bone tender and the vegetables are cooked through.
7. Before serving, garnish the Galbi Jjim with a sprinkle of lightly toasted sesame seeds. This dish is best enjoyed hot, preferably served over a warm bowl of steamed rice.