About this recipe:This is a delicious traditional Korean dish, also known as galbi jjim. Beef ribs are cooked in a sweet sauce for no less than 90 minutes, resulting in super-tender, melt-in-your-mouth, fall-off-the-bone beef. Superb with plain rice.
350ml soy sauce
3 tablespoons sesame oil
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 teaspoon ground ginger
4 tablespoons dark brown soft sugar
125ml rice wine
80g pear, peeled and grated
1 kiwi, peeled and mashed
2 teaspoons salt
1 pinch ground black pepper
1.8kg beef short ribs
1 carrot, cut into large dice
2 potatoes, peeled cut into large chunks
50g chopped spring onions
1 onion, cut into large dice
150g chestnuts (optional)
75g shiitake mushrooms, sliced (optional)
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To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, dark brown soft sugar, water, rice wine, pear, kiwi, salt and pepper in a large bowl. Whisk to combine.
Fill a large stock pot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
Fill the stock pot with clean water and bring to the boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, spring onions, onion, chestnuts and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.
Beef short ribs can be purchased at your local butchers. You may need to pre-order them.