The Best & Simplest Korean Braised Short Rib Recipe

Baek Jong-won breaks down the complexity of 갈비찜 (Korean Braised Short Rib) recipe into just a few simple steps. And the result? It's mega delicious! I've made this dish more than a few times. Every time, I find myself modifying recipes, cook times and others in attempt to perfect the taste and texture (and I still often fail to get it right). Well, I am so happy that I have to worry no more with the Baek's recipe! It's as easy as 1-2-3 and you will be amazed at how consistently good the dish comes out every time you try.

The big picture:

1. Make the sauce

2. Cook the meat

3. Add in the veggies (in order)

...And you're done!

Now for the details:

Before you begin:

• Before you begin cooking, make sure you soak your short rib in cold water for at least 4 hours. This is to remove any residual impurities in the meat.

• Then read the recipe and chop up the garlic, ginger and green onion that will be used in the sauce (you will have time to prep other veggies going into the pot while the meat is boiling)

Ingredients:

• Soy sauce - 2 cups

• Sugar - 1 cup

• Sweet rice wine (Mirin, 맛술, or similar)

• Minced garlic - 1/2 cup

• Minced ginger - 1 TBSP

• Green onion - 1 bunch, and additional 1 cup, chopped

• Sesame oil - 1/3 cup

• Daikon - 1

• Carrot - 1

• Shiitake mushroom (양송이버섯) - 1 pack

• Optional: Matsutake mushroom (송이버섯) - 1 pack

• Onion - 1

• Optional: Korean chili peppers (청양고추) - 3 or 4 peppers

• Water

1. Make the sauce

• In a large bowl, mix the following:

• 2 cups of soy sauce (Note: If you're using Korean soy sauce, use 진간장, not 국간장)

• 1 cup of sugar

• 1 cup of sweet rice wine (Mirin, 맛술, or similar)

• 2 cups of water

• Then add these to the bowl and mix well:

• 1/2 cup of minced garlic

• 1 TBSP of minced ginger

• 1 cup of finely chopped green onion

• 1/3 cup of sesame oil

1. Cook the meat

• In a large pot, place 3.5-4 lbs of soaked and rinsed short rib

• Pour the sauce to the top of the meat (you will have leftover sauce -- refrigerate it and use it next time or on other meat, I'll blog about this later)

• Add water on top of the meat, until the thickness of water layer is about half as thick as that of the meat layer

• Ex) If your short rib is about 6 inches thick, you would have poured your sauce 6 inches deep to cover the meat with it. Then you would add water until the water is 3 inches thick from the top of your meat layer. Watch Baek's YouTube clip for visual help if needed.

• Bring the pot to a boil (total cook time before your first veggie addition = 45 mins)**

• **You will notice some foam forming on top of your pot (less/more form depending on the quality of the meat and how well you've pre-washed/soaked the meat prior to cooking). This is normal. Scoop out the form prior to adding the veggies. You may have to repeat this process a few times while cooking.

• While the pot is boiling, prep the veggies:

• Daikon (1 daikon)

• Peel the skin and wash

• Cut into 1-inch pieces

• Optional: slice each piece in half

• Carrots (1 carrot)

• Wash the carrot and peel off any significant impurities

• Cut into 1-inch pieces

• Optional: slice each piece in half

• Mushroom (1 pack of shittake mushroom, and optionally, another 1 pack of matsutake mushroom)

• Shittake mushroom

• Wash

• Optional: If you want to decorate, peel off the top in a cross shape (or any shape -- see the picture of the final dish for inspiration)

• Optional: Matsutake mushroom

• Wash

• Cut into 1-inch pieces

• Onion (1 onion)

• Wash and peel

• Chop into 1-inch pieces

• Green onion (1 bunch)

• Wash and peel/cut the bottom root

• Chop into 1-inch or longer pieces

• Optional: Korean chili peppers (청양고추)

• Wash and cut out the top

• Slice thinly (I personally recommend 1/8-inch or thinner)

1. Add in the veggies

• First, add sliced daikon and cook for approximately 20 minutes until they start to look cooked

• Add in carrots and mushroom and cook for another approximately 15 minutes until they start to look cooked

• Then, add onion, green onion and (optional) chili peppers and cook for another 10-15 minutes, until the meat is as tender as you desire

That's it! Serve over rice and a generous portion of the short rib broth juice and enjoy :)

Extras:

• I used 3.5 lbs of short rib meat and a 0.5 lbs of beef stew meat and it served 4 adults with no left overs.

• Those of you who want to watch Baek Jong-won's cooking in action (post sauce-making), watch these YouTube clips: part 1 (sauce-making), part 2 (meat-cooking) and part 3 (veggies: post daikon addition). These should help you visualize the cooking process, even if you don't understand Korean.

PC: 예원이랑님

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