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Korean oven-braised short ribs

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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.

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