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Korean Galbi-Jjim (braised short ribs) with Cucumber Salad and Rice

Short Ribs
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  • Slow-braised until meltingly tender, these Korean-style short ribs are rich with soy, honey, garlic and ginger. The sauce becomes glossy and deeply savoury as the ribs cook, while carrots, potatoes and mushrooms absorb every bit of flavour. A crisp cucumber salad and rice bring freshness and balance to the table.

Ingredients

  • 1kg beef short ribs

  • 1/2 onion, diced

  • 1/2 Nashi pear, peeled, seeded, and roughly chopped

  • 1/2 kiwifruit, peeled and roughly chopped

  • 5 cloves garlic, peeled

  • 1/2 cup soy sauce

  • 3 tbsp honey

  • ¼ cup mirin

  • 1/2 cup beef stock

  • 10g fresh ginger, peeled

  • 1 tbsp toasted sesame oil

  • ½ tsp finely ground black pepper

  • ½ tsp salt

  • 2 carrots, peeled and cut into large chunks

  • 250g potatoes, cut into large chunks

  • 6 shiitake mushrooms, cut into quarters

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  • CUCUMBER SALAD

  • 1 large cucumber

  • ½ tsp + ⅛ tsp salt (divided)

  • ½ tsp soy sauce

  • 1 tablespoons rice wine vinegar

  • 1 tsp sugar

  • 1 tsp toasted sesame oil

  • ½ small spring onion (green part), thinly sliced

  • Pinch chilli flakes

  • ½ tsp toasted sesame seeds

 

  1. Heat a small drizzle of oil in a Dutch oven or heavy pot. Brown the ribs in batches on all sides (around 2-3 minutes per side, including the ends). Remove and set aside. Clean out your Dutch oven.
  2. Add the onion, Nashi pear, kiwifruit, garlic, soy sauce, honey, mirin, ginger, sesame oil, pepper and salt to a blender. Blend until smooth.
  3. Place the ribs back into your clean Dutch oven. Pour the sauce over them – if they are not covered, add enough water just to cover the ribs.
  4. Bring to a boil, then reduce the heat, cover, and simmer for 2 hours. Skim off any scum from the surface as it cooks.
  5. Add the carrots and potatoes to the pot and continue simmering for 20-30 minutes, or until the vegetables are tender.
  6. Meanwhile, start the cucumber salad. In a colander, toss cucumbers with ½ tsp salt and leave to drain for 30 minutes.
  7. Once the carrots and potatoes are tender, stir in the shiitake mushrooms and cook for another 15-20 minutes until tender. Remove from heat and let the stew rest for 10 minutes so the flavors meld together.
  8. To finish the cucumber salad, whisk together the soy sauce, rice wine vinegar, sugar, sesame oil and remaining ⅛ tsp salt to combine. Toss with the drained cucumbers.
  9. Arrange the salad on a serving plate and sprinkle with the spring onion, chilli flakes and sesame seeds.
  10.  Serve the Galbi Jjim warm, with the cucumber salad and rice on the side.