Sage Advice Ep 3 Galbi Jjim

By Tasty · 90 min

Ingredients

Instructions

1. Trim excess fat from the short ribs and cut a slit in any thick pieces. Rinse, then soak in cold water for about 30 minutes to draw out blood. Drain.
2. Boil a large pot of water over high heat. Blanch the short ribs for 5 minutes, drain, and rinse under cold water. Set aside.
3. Blend the water, pineapple juice, onion, apple, garlic and ginger on high for about 3 minutes until smooth.
4. Strain half of the blended mixture into a large bowl and save the rest for another time. Whisk in the soy sauce, mirin, brown sugar, sesame oil and dashida.
5. In a Dutch oven over medium-high heat, add the short ribs and sauce. Bring to a boil, reduce the heat and simmer about 1 hour 30 minutes, until tender but not falling off the bone.
6. Add the radish and carrot and cook about 30 minutes, until tender.
7. Take off the heat. Stir in the green onions and chestnuts (if using).
8. Serve hot with rice, garnished with extra green onions and sliced red chili.

Summarized from Tasty's video. Watch it for the details.

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