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Korean oven-braised short ribs

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As winter seriously settles in, we’re looking for excuses to turn on the oven and fill the apartment with meaty cooking smells. There’s a dazzling array of variations on Galbi Jjim, traditional Korean braised short ribs, out there. One thing virtually all of them share is cooking them on the stovetop. I chose to oven braise them. Besides the reason stated above, oven braising wraps the whole pan in even, moderate heat instead of concentrating all of it on the bottom of the pan. However you cook them, the results are satisfyingly chewy/tender and delicious, flavorful but not spicy.

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)

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