Recipe: Short braised ribs or 'galbi jjim' is the perfect hearty Korean dish for autumn
Rich, spicy-sweet and topped with dates - this mouthwatering Chuseok dish is a must try
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 2 |
800gms to 900gms beef short rib (should be soaked for three to four hours to drain blood)
2 small pieces radish
½ carrot
1 green onion
3 to 4 dates
1 green chili
Marinade:
½ Asian pear
½ onion
2 tsp crushed garlic
1 tbsp crushed ginger
2 tbsp Korean oligosaccharide syrup or corn syrup
1 tbsp oyster sauce
2 tbsp sugar
5 tbsp soy sauce
Pepper
Sesame oil
For garnish:
Pine nuts
Sliced spring onions
1 egg
For the beef
1. Soak the beef ribs in cold water for three to four hours beforehand to drain the blood.
2. Remove the fat from the beef ribs, and make a few thin cuts into each piece.
3. Bring around 150 ml of water to boil in a pot, add the ribs and blanch, turning over on different sides with a spatula.
4. Simmer the beef for 30 minutes, and keep.
For the garnish
1. Pour vegetable oil in pan and wipe with tissue to remove excess. Spread the oil evenly.
2. Separate the yolk and white of the egg. Whisk the yolk and pour in the pan evenly, fry over medium heat and flip as required.
3. Slice the yolk in diamond shapes for garnish, by cutting lengthwise and then diagonally.
4. Repeat the process with egg white to prepare the white garnish.
Cooking the beef in marinade
1. Cut two or three small pieces of radish and carrot.
2. Finely chop the onions, Asian pear and green onion - alternatively, you can grind them roughly in a blender.
3. Add the pear, onion and green onion, green chili, crushed garlic, ginger, oyster sauce, corn syrup, sugar, soy sauce, carrot, radish and dates in the pot with the boiled beef and mix.
4. Add around another 100 ml of water as needed.
5. Lower the heat once it boils over, and let the beef simmer in the sauce for 30 minutes.
6. Lastly, garnish with thinly sliced green onion, egg slices and pine nuts as preferred.