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Braised Korean Galbi Ribs

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PREP TIME
30 min
COOKING TIME
140 min
TOTAL TIME
200 min
SERVINGS
8 servings
Dinner
Braised Korean Galbi Ribs
Ingredients
  • 1 1/2 cups soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 2 1/2 cups water
  • 1/2 cup rice wine
  • 1/2 cup pear, peeled and grated
  • 1 kiwi, peeled and mashed
  • 2 teaspoons salt
  • 1 pinch ground black pepper
  • 4 pounds beef short ribs
  • 1 carrot, cut into large dice
  • 2 potatoes, peeled, cut into large chunks
  • 1/2 cup chopped green onions
  • 1 yellow onion, cut into large dice
  • 1 cup chestnuts
  • 1/2 cup shiitake mushrooms, sliced
Instructions
1
To prepare the sauce, combine soy sauce, sesame oil, minced garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, diced pear, and kiwi in a large bowl. Whisk until well combined.
2
Prepare the short ribs by submerging them in ice-cold water for 30 minutes to an hour, allowing any impurities to be rinsed away. Remove and pat dry the ribs.
3
Score the short ribs with shallow, crosswise cuts to facilitate even cooking.
4
Fill a large stockpot with fresh water and bring it to a rolling boil. Submerge the short ribs in the boiling water for 30 minutes, then drain and set them aside.
5
Return the cooked short ribs to the pot and pour in the prepared sauce. Bring the mixture to a gentle simmer, then cook for 60 minutes or until the meat is tender.
6
Add sliced carrots, diced potatoes, chopped green onions, yellow onion, and shiitake mushrooms to the pot. Continue to simmer until all the vegetables are tender, adding at least 30 minutes to the cooking time.