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.
