Galbi Jjim (korean Braised Short Ribs

• temps total: 2 hours 3 minutes

Ingrédients

4 lbs beef short ribs

For the sauce:

1 onion, quartered

10 garlic cloves

3 slices ginger

1 Asian pear, cut into large chunks

1 cup soy sauce

3 tbsp Korean plum syrup

2 cups beef broth

1/2 tsp black pepper

1 tbsp sesame oil

Vegetables:

12 chestnuts, peeled (fresh or frozen)

5 rehydrated shiitake mushrooms, cut into bite-sized pieces

2 cups Korean radish, peeled and cut into chunks

2 carrots, peeled and cut into chunks

Instructions

Place the beef short ribs in a pot and add enough cold water to cover them by 1 inch. Bring to a boil over medium-high heat and cook for 3 minutes.

Discard the murky water, rinse the beef thoroughly with warm water, and remove any scum. Wash the pot and return the beef ribs to it.

In a blender, combine the onion, garlic, ginger, Asian pear, soy sauce, Korean plum syrup, beef broth, black pepper, and sesame oil. Blend until smooth.

Pour the sauce over the beef ribs. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 1 hour.

Add the chestnuts, shiitake mushrooms, carrots, and Korean radish. Bring to a boil again, then reduce the heat to low. Cover and simmer for another hour, stirring occasionally.

Serve over rice. Enjoy!