Galbi-jjim (Korean Braised Short Ribs)

Ingredients:

For the ribs:

• 3 lbs beef short ribs (cut into 2-inch pieces)

• Cold water (enough to soak ribs)

• 1 Korean radish (mu), peeled and cut into chunks

• 2 medium carrots, peeled and cut into large pieces

• 6 dried jujubes (Korean red dates)

• 1 cup chestnuts (peeled, optional)

• 8 shiitake mushrooms (rehydrated if dried)

• 1/2 cup green onions, cut into 2-inch pieces

• 1 tbsp toasted sesame seeds (for garnish)

• Optional: 1 small Asian pear, peeled and grated (for natural sweetness and tenderness)

For the braising sauce:

• 1/2 cup soy sauce

• 1/4 cup mirin (or rice wine)

• 1/4 cup brown sugar

• 1 tbsp honey

• 1 tbsp sesame oil

• 6 cloves garlic, minced

• 1 tbsp ginger, minced

• 1/2 tsp ground black pepper

• 1 cup beef broth or water

Instructions:

1. Soak the ribs:
   Place the short ribs in a large bowl with cold water. Let them soak for 30–60 minutes to remove excess blood. Drain and rinse well.

2. Parboil the ribs:
   In the Nutri-Stahl 6 QT Stockpot, bring water to a boil. Add ribs and blanch for 5 minutes to remove impurities. Drain and rinse the ribs. Clean the pot for reuse.

3. Make the braising sauce:
   In a bowl, whisk together all sauce ingredients.

4. Combine ingredients:
   Place the cleaned ribs in the Nutri-Stahl 6 QT Stockpot. Pour the sauce over them. Add radish, carrots, jujubes, mushrooms, chestnuts, and green onions.

5. Simmer and braise:
   Bring to a boil over medium heat, then reduce to low. Cover and simmer for 90–120 minutes, stirring occasionally, until the meat is fall-off-the-bone tender and the sauce is rich and slightly thickened.

6. Finish and garnish:
   Skim off any fat. Taste and adjust seasoning if needed. Sprinkle with toasted sesame seeds just before serving.