Galbi Jjim (Braised Beef Short Ribs)

Soak the ribs in cold water for 1 hour to draw out the blood. Change the water 2-3 times.

~0 min

Why: Leftover blood causes off flavors and a cloudy braise — this waiting time is half the flavor of galbi jjim.

Blanch the ribs in boiling water for 5 minutes, then rinse off the scum under running water.

~10 min

Watch out: Skip this step and the sauce turns greasy with a gamey smell — always blanch and rinse.

Mix all the sauce ingredients, pour over the ribs, add 2 cups of water, and bring to a boil over high heat.

~10 min

Once boiling, turn the heat down to low, cover, and simmer gently for 40 minutes.

~40 min

Why: This is when collagen melts into gelatin — rush it and the meat is tough; wait and it slides right off the bone.

Add the radish, carrot, mushrooms, chestnuts, and jujubes (edges trimmed round) and cook 20 minutes more.

~20 min

Turn off the heat, rest 5 minutes, and skim the fat off the top with a ladle or paper towel.

~5 min

Watch out: Unskimmed fat drowns out the sweetness. If you have time, chill it and lift off the hardened fat — that works best.

Uncover, crank the heat to high, and reduce for 3-4 minutes, spooning the sauce over the ribs until glossy.

~5 min