Korean braised short ribs cooked with shiitake mushrooms, a flavorful galbi jjim sauce, and a variety of vegetables. This dish features succulent short ribs braised to perfection, ideal for serving at gatherings or special occasions.
1: Soak 8 dried shiitake mushrooms with 3 cups of hot water for 2-3 hours. After soaking, squeeze out excess water and cut mushrooms if big.
2: Trim excess fat from short ribs and soak in water for 2-3 hours, switching water a couple of times. Blanch ribs, then drain and rinse under cold water.
3: In a blender, blend 2 cups of mushroom water, 1 Asian pear, and 1 yellow onion. Add soy sauce, sugar, sesame oil, minced garlic, and black pepper; mix well.
4: In a pot with blanched short ribs, add the galbi jjim sauce and bring to a boil. Reduce heat to simmer for 15-20 minutes.
5: Add mushrooms, carrots, potatoes, and scallion. Bring back to boil, reduce heat, and simmer for 60 minutes, mixing every 15 minutes.
6: After 60 minutes, add 3 TBSP rice syrup and jujubes (if using). Cover and simmer for another 10 minutes.
7: Uncover, crank heat to high and cook for a final 5 minutes while basting.
8: Top with chopped scallion and sesame seeds.
