It’s Braised Meat Season: Celebrate with Short Ribs

Fall is a time for feasting upon braised meat, that is a fact I think we can all agree upon. I’m a big fan of short ribs in particular – when done right, they’re so tender and decadent. Short ribs might seem a little intimidating if you’ve never cooked them before, but they’re really not. Same with this recipe shared to us from our friends at Bibigo – you might be like, “Galbijjim?! What the what?!” but if you just follow along with their instructions, it’s easy! And have you tasted Korean style short ribs? They’re absolutely delicious and a great vacation from your more typical fall beef flavors. Case closed.

Korean Braised Beef Short Ribs

1.5 lb beef short ribs
½ cup peeled daikon radish
¼ cup peeled shallots
4 green beans
2 kkwari chilies (a wrinkled mild chili)
1 mini carrot
6 teaspoons dark soy sauce (jin ganjang)
6 teaspoons sugar
8-10 cups water
3 chestnuts

Galbijjim sauce:
¼ cup peeled Asian pear
¼ cup onion
2 ¾ cups Bibigo Korean BBQ Sauce (original)
6 teaspoons sugar
8 cups water

Directions:

1. Soak the short ribs in cold water for 1 hour.

2. Cut the daikon radish into quarters and trim the edges to make them smooth. Cut the shallot in half. Trim the ends of the green beans and kkwari chilies and cut them into long pieces.

3. Put the soy sauce, sugar and 1 ¼ cups water in a pot and boil the daikon radish over high heat for 25 minutes. Add the mini carrot, chestnut and shallot and boil for 10 minutes.

4. TO MAKE THE GALBIJJIM SAUCE, mix the Asian pear, onion, sugar and 8 cups of water in a blender and mix with the Bibigo Korean BBQ Sauce in a bowl.

5. Boil the short ribs for 5 minutes and rinse in cold water. Boil the short ribs again in 8-10 cups water for 30 minutes over medium heat, and rinse them in running water to remove the fat.

6. In a pot, add the short ribs and the galbijjim sauce and cook over high heat. When the sauce begins to boil, reduce to medium heat and cook until the meat softens. Add the daikon radish, shallot, green beans and kkwari chilies and cook for an additional 5 minutes.