Dinner

Galbijjim-Braised Short Rib with Mushroom & Chestnut Rice

Name: Galbijjim-Braised Short Rib with Mushroom & Chestnut Rice
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 2 servings
Ingredients: 1.5 lbs bone-in short ribs (beef chuck), patted dry; 2 cups low-sodium beef stock; 1 cup soy sauce; 1/2 cup mirin or maple syrup; 1/4 cup rice vinegar; 1 pear, peeled, halved, cored; 4 dried shiitake mushrooms; 3 dried jujubes (or apricots); 3-inch piece of ginger, smashed; 3 cloves garlic, smashed; 1 small onion, quartered; 2 bay leaves; 1 tbsp neutral oil; 1 cup short-grain brown rice; 1.5 cups vegetable stock; 1/2 cup roasted chestnuts, halved; 8 oz mixed mushrooms (cremini, oyster), quartered; 2 tbsp unsalted butter; 1 tsp sea salt; 1/4 tsp white pepper; For herb oil: 1/4 cup neutral oil, 1/4 cup fresh parsley, 2 tbsp fresh dill, 1 clove garlic, 1/2 tsp sea salt; 2 scallions, thinly sliced on the bias, for garnish; 1 tbsp sesame seeds, toasted

Fall-apart short ribs braised in a soy-ginger-pear broth with dried shiitake, jujubes, and aromatics—a Korean classic transformed. Served over a warm mushroom and roasted chestnut pilaf with a silky braising reduction glaze and fresh herb oil.

892cal 52gprotein 68gcarbs 42gfat 15min prep 75min cook 2serves

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