Dinner

Galbijjim Braised Short Rib with Shiitake & Jeotgal-Miso Reduction

Name: Galbijjim Braised Short Rib with Shiitake & Jeotgal-Miso Reduction
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2 servings
Ingredients: 2 beef short ribs (about 12 ounces each, 2-3 inches thick); Fine sea salt; Black pepper; 2 tablespoons neutral oil; 1 medium onion, sliced into thick rings; 4 cloves garlic, smashed; 2 tablespoons gochujang (Korean red chili paste); 1 tablespoon doenjang (Korean soy bean paste); 1 teaspoon jeotgal (Korean salted shrimp paste, optional but highly recommended); 2 tablespoons honey; 1 tablespoon rice vinegar; ¾ cup beef stock; ¼ cup soy sauce; 1 bay leaf; 8 ounces shiitake mushrooms, halved; ¼ cup roasted chestnuts, halved; 2 carrots, cut into 1-inch pieces; 3 dried shiitake (optional, for added depth); Jasmine rice for serving; 2 teaspoons sesame oil; 1 teaspoon toasted sesame seeds; 1 scallion, thinly sliced

Fall-apart short ribs braised low and slow in a deeply savory reduction of doenjang, jeotgal (Korean shrimp paste), and gochujang, studded with plump shiitake and roasted chestnut. The sauce is glossy, funky, and clings to every strand of tender meat. Served with a simple scoop of warm jasmine rice to soak up every precious drop.

514cal 15gprotein 73gcarbs 21gfat 15min prep 90min cook 2serves

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