Galbijjim

Ingredients

• 1.5kg bone-in beef short ribs
• 1 Korean radish or daikon, cut into chunks
• 2 carrots, cut into chunks
• 6 dried shiitake mushrooms, soaked
• 1 onion, quartered
• 1 Asian pear, grated
• 1/2 cup soy sauce
• 3 tbsp sugar
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp rice wine
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 spring onions, sliced

Before you cook

• Soak the short ribs in cold water for 30 minutes, changing the water once, to draw out blood.
• Soak the dried shiitake mushrooms in warm water until soft, then halve them.
• Grate the Asian pear.

Steps

1. Bring a large pot of water to a boil.
2. Add the soaked ribs and boil for 5 minutes.
3. Drain the ribs and rinse off any scum under cold water.
4. Return the ribs to a clean pot and cover with fresh water.
5. Add the onion quarters and simmer for 40 minutes over medium-low heat.
6. Lift out the ribs and discard the onion, reserving 2 cups of the cooking liquid.
7. Whisk the grated pear, soy sauce, sugar, garlic, ginger and rice wine into the reserved liquid.
8. Return the ribs to the pot and pour the sauce over them.
9. Simmer uncovered over medium heat for 30 minutes, turning the ribs occasionally.
10. Add the radish and carrots.
11. Simmer for 20 more minutes until the vegetables are tender.
12. Add the soaked mushrooms and cook for 10 more minutes until the sauce thickens and coats the ribs.
13. Stir in the sesame oil.
14. Garnish with sesame seeds and spring onions before serving.