Makgalbi-jjim (easy braised beef short ribs)
Maangchi · ♥ 6.6K likes · 642.2K views · 6 min video
Read about ribs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb beef short ribs
Trim excess fat from the short ribs and cut down to the bone, until the knife touches bone.
- cold water
Rinse out the bone fragments a couple of times, then soak the ribs in cold water to remove blood.
Blanch the ribs in boiling water about five minutes; drain.
- 2 whole bosco pears
- 2 tsp ginger
- garlic cloves
- black pepper
- 1 tbsp brown sugar
- 3 tbsp soy sauce
Chop the pears a little; put in the food processor with garlic cloves, ginger, black pepper, brown sugar and soy sauce, and blend.
Pour the sauce over the blanched ribs; add one cup of water and bring to a boil.
- 1 cup water
After 30 minutes stir well and turn down to low. After 20 more minutes open the lid, turn the heat up and stir until the juice has evaporated and the ribs turn very shiny.
Add frozen green peas for colour (optional); turn off the heat; stir in one teaspoon sesame oil.
Peas, sesame oil and garnish
- frozen green peas
- 1 tsp sesame oil
- sesame seeds
- pine nuts
Garnish with sesame seeds and, optionally, pine nuts. Serve with rice, soup and side dishes.