Korean Soy-Braised Beef Short Ribs Galbi Jjim with Pear (4 Servings)

Separate 1.5–1.8 kg short ribs into bone-in pieces, trim excess fat and parboil in plenty of water for about ten minutes. Check for bone fragments.

Simmer 10–15 g dried kelp in 960 ml water for five minutes, remove kelp and measure 600 ml stock.

Blend 1/2 onion, 1/2 pear, 1/2 kiwi, five garlic cloves, 120 ml soy sauce, 36 g brown sugar, 45 ml mirim and 120 ml kelp stock until smooth.

Put parboiled ribs, blended sauce, remaining 480 ml stock, 5 g ginger, 15 ml sesame oil and 2 g pepper in a heavy pot. Bring to a boil, cover and braise gently for about 90 minutes, skimming fat.

Check that a fork slips into the thickest ribs easily and the meat starts pulling from the bone; cook longer before adding vegetables if still tough.

Cut two carrots and 340 g radish into chunks and simmer 20–30 minutes more. Add dried shiitake pre-soaked at least 30 minutes now, or wait until the final 10–15 minutes for fresh shiitake.

If using fresh shiitake add near the end, then simmer uncovered for ten to fifteen minutes until glossy. Add a splash of water if sauce thickens too much.

Rest off heat ten minutes, garnish with one chopped scallion and one tsp sesame, then serve four portions warm, watching for bones.

Refrigerate leftovers in shallow containers within two hours, eat within 3–4 days or freeze, and reheat to 74°C.