Dinner

Galbijjim Braised Short Rib with Shiitake, Chestnut & Jeotgal-Miso Reduction

Name: Galbijjim Braised Short Rib with Shiitake, Chestnut & Jeotgal-Miso Reduction
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 2 servings
Ingredients: 1.5 lbs Korean beef short ribs (깍두기), cut into 3-inch pieces; 4 dried shiitake mushrooms; ½ cup roasted chestnuts (통밤), halved; 4 small carrots, cut into 2-inch batons; 6 oz daikon radish (무), cut into 1-inch cubes; ½ medium onion, quartered; 6 cloves garlic, smashed; 2 tbsp jeotgal (salted shrimp paste); ⅓ cup soy sauce; 3 tbsp rice vinegar; 2 tbsp honey; 1 tbsp gochujang paste; 1 tbsp white miso paste; 2 cups beef or dashi stock; 1 cup water; 2 tbsp sesame oil; 1 tsp grated ginger; 4 dried red chiles (고추); 1 tbsp toasted sesame seeds; 2 scallions, sliced on the bias; Steamed short-grain rice for serving

Fall-apart tender beef short ribs braised low and slow in a soy-based Korean braising liquid enriched with shiitake, roasted chestnuts, and fermented jeotgal (salted shrimp) for depth. Served in its glossy, mahogany-colored reduction with tender vegetables and steamed rice.

949cal 73gprotein 64gcarbs 45gfat 15min prep 150min cook 2serves

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