Dinner

Pan-Seared Galbijjim Short Rib with Roasted Chestnuts, Shiitake & Jeotgal-Miso Jus

Name: Pan-Seared Galbijjim Short Rib with Roasted Chestnuts, Shiitake & Jeotgal-Miso Jus
Prep time: 12 min
Cook time: 60 min
Total time: 72 min
Yield: 2 servings
Ingredients: 2 thick-cut bone-in short ribs (about 12 oz each), patted dry; 2 tsp fleur de sel; ½ tsp white pepper; 2 tbsp neutral oil; 1 small onion, cut into wedges; 4 cloves garlic, smashed; 1-inch ginger, sliced; 6 shiitake mushrooms, halved; ½ cup roasted chestnuts; 2 tbsp white miso; 1 tbsp jeotgal (salted shrimp); 1 tbsp soy sauce; 1 tbsp mirin; ¾ cup beef stock; ½ cup water; 1 star anise; 1 bay leaf; 1 tbsp sesame oil (for finishing); 2 scallions, cut into 2-inch pieces; 1 tsp toasted sesame seeds

Thick-cut short ribs are seared until burnished, then braised low and slow with shiitake, roasted chestnuts, and a funky jeotgal (salted shrimp) and miso-based braising liquid that reduces into a glossy, savory jus. The beef becomes fork-tender, the vegetables sweet and soft, the sauce deeply umami and slightly funky.

802cal 55gprotein 36gcarbs 49gfat 12min prep 60min cook 2serves

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