By Terry Boyd, Blue Kitchen
Korean braised short ribs (Galbi Jjim)
Serves 4
2-1/2 pounds Korean style short ribs
2 tablespoons canola oil
1 medium yellow onion, chopped
1 inch fresh ginger, peeled and minced
6 garlic cloves, minced
1/2 Asian or Bosc pear, peeled and grated on box grater
3/4-cup reduced-sodium soy sauce
1/2 cup dry white wine (may substitute cooking wine)
2 cups water
4 teaspoons sesame oil
2 teaspoons sugar
freshly ground black pepper
3 carrots, peeled and sliced into a large dice
1/2 pound piece of daikon (Japanese radish), peeled and cut into large dice (see Kitchen Notes)
1/2 cup chopped scallions
salt
1 tablespoon white sesame seeds, toasted (see Kitchen Notes)
cooked white rice
special equipment: parchment paper
Preheat oven to 350 degrees F. Score ribs on the meaty side with 1/2-inch slices across the grain; this will allow the meat to absorb more flavor from the braising liquid. Put short ribs in a large pot and cover with lots of cold water. Bring to a boil and simmer for 10 to 15 minutes. You can spoon off the scum that forms or not – you’re going to discard this water anyway. Remove the ribs with tongs and rinse under cold running water. This step gets rid of some of the blood and excess fat.
While the meat is simmering, combine ginger, garlic, pear, soy sauce, wine, water, sesame oil and sugar in a large bowl. Season with a generous grind of black pepper.
Heat the oil in a large Dutch oven over medium flame and sweat the onion until translucent and softening, three to five minutes. Add the braising liquid mixture to the Dutch oven and nestle the ribs, meaty side down, into the sauce. Bring to a boil and remove from heat. Press a piece of parchment paper cut to fit inside the Dutch oven down on top of the ribs. Cover the Dutch oven with lid and transfer to oven.
Braise ribs for 60 minutes. Remove from oven and add carrots, daikon and scallions, pressing down into the braising liquid. Replace the parchment paper and lid and return to oven. Braise for another 30 minutes.
Using tongs and a slotted spoon, transfer ribs and vegetables to a large bowl and tent with foil. Bring braising liquid to a boil over medium high flame and reduce slightly to a sauce, about five minutes.
Plate cooked rice in individual shallow bowls or rimmed plates. Top with ribs and vegetables and spoon sauce over. Sprinkle with toasted sesame seeds and serve.
Kitchen Notes
Daikon. In Japanese, daikon means “large root.” While you can find it in most Asian markets, the trick may be finding a non-giant piece. But find it if you can; it adds a tangy, sweet, crunchy bite to this dish. If not, some suggested substitutes include turnips, jicama, or water chestnuts. I can’t vouch for these, because I haven’t tried them.
Toasting sesame seeds. Crazy easy. Spread them in a single layer in a cold, dry nonstick skillet. Toast over medium heat, stirring frequently to avoid burning, until slightly golden and fragrant, three to five minutes.
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