Galbi Jjim

🔥 Prep

• Rinse the 800 g beef short ribs and pat dry; cut into manageable pieces if needed.
• Peel and dice the 200 g daikon radish into 2‑cm cubes.
• Peel and slice the 150 g carrot into half‑moon pieces about 1 cm thick.
• Trim stems and slice the 6 pcs shiitake mushrooms.
• Peel and halve the 60 g chestnuts (or use pre‑peeled).
• Peel and grate the 1 pcs Korean pear (about 2 Tbsp grated).
• Mince the 6 cloves garlic.
• Peel and mince the 1 inch fresh ginger.
• Cut the 3 stalks scallion into 4‑cm lengths, separating white and green parts.
• Measure out the 4 Tbsp soy sauce, 2 Tbsp brown sugar, 2 Tbsp mirin, 1.5 Tbsp toasted sesame oil, 1 tsp toasted sesame seed, 0.5 tsp black pepper, 1 tsp salt, and 400 ml water.

🔥 Cook

• 1. Heat a large heavy‑bottomed pot or Dutch oven over medium‑high heat and add the 1.5 Tbsp toasted sesame oil.
• 2. Add the beef short ribs and sear for 5‑6 minutes per side until browned; remove and set aside.
• 3. Reduce heat to medium, add the minced garlic and ginger to the pot and sauté for 1 minute until fragrant.
• 4. Return the beef to the pot, then pour in the 400 ml water, 4 Tbsp soy sauce, 2 Tbsp brown sugar, 2 Tbsp mirin, and the grated Korean pear.
• 5. Bring the liquid to a boil, then immediately lower to a gentle simmer (low heat) and cover.
• 6. Simmer for 45 minutes, then add the diced daikon, carrot, shiitake mushrooms, and chestnuts.
• 7. Continue to simmer, partially covered, for another 30‑35 minutes or until the meat is fork‑tender and the vegetables are soft.
• 8. Stir in the 1 tsp salt, 0.5 tsp black pepper, and 1 tsp toasted sesame seed; taste and adjust seasoning if needed.
• 9. Increase heat to medium and reduce the sauce for 5‑7 minutes until it thickens and coats the back of a spoon.
• 10. Garnish with the green parts of the scallions and an extra drizzle of toasted sesame oil if desired.

🔥 Serve

• Transfer the Galbi Jjim to a shallow serving bowl, arranging the meat and vegetables attractively.
• Sprinkle additional toasted sesame seed and sliced scallion greens for color.
• Serve hot with steamed white rice or Korean multigrain rice and a side of kimchi.
• Optional: accompany with lettuce leaves for wrapping.