Name: Galbi-Jjim: Korean Braised Short Ribs with Chestnuts and Pear
Total time: 180 min
Cuisine: Korean
Ingredients: 3 lb beef short ribs (bone-in, English-cut, 2-inch pieces); 1 asian pear (peeled and grated (or 1 Bosc pear)); 1 onion (roughly chopped); 8 cloves garlic; 1 ginger (1-inch piece, peeled); ½ cup soy sauce; ¼ cup mirin; 3 tbsp brown sugar; 1 tbsp toasted sesame oil; ½ tsp black pepper; 3 cups water; 6 dried shiitake (soaked 20 minutes in warm water, halved); 8 oz daikon radish (cut into 1 1/2-inch chunks); 2 carrots (cut into 1 1/2-inch chunks); 12 roasted chestnuts (peeled (vacuum-packed are fine)); 3 stalks scallions (thinly sliced); 1 tsp sesame seeds (toasted)

Galbi-jjim is the dish Korean families braise for Chuseok, the autumn harvest festival, and it is built for cold-weather tables. Grated Asian pear tenderizes the meat and gives the glaze a gentle fruit sweetness, while chestnuts turn creamy in the braise. Make it a day ahead and it only gets better.

Ingredients

For 4 servings

3 lb beef short ribs (bone-in, English-cut, 2-inch pieces)
1 asian pear (peeled and grated (or 1 Bosc pear))
1 onion (roughly chopped)
8 cloves garlic
1 ginger (1-inch piece, peeled)
½ cup soy sauce
¼ cup mirin
3 tbsp brown sugar
1 tbsp toasted sesame oil
½ tsp black pepper
3 cups water
6 dried shiitake (soaked 20 minutes in warm water, halved)
8 oz daikon radish (cut into 1 1/2-inch chunks)
2 carrots (cut into 1 1/2-inch chunks)
12 roasted chestnuts (peeled (vacuum-packed are fine))
3 stalks scallions (thinly sliced)
1 tsp sesame seeds (toasted)

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Steps

Soak the short ribs in cold water for 30 minutes to draw out excess blood, changing the water once. This keeps the braise clean-tasting.
Bring a large pot of water to a boil, add the ribs and boil 5 minutes. Drain, rinse each rib under running water to remove scum, and wipe out the pot.
Blend the pear, onion, garlic, ginger, soy sauce, mirin, brown sugar, sesame oil, black pepper and 1 cup water until smooth.
Return the ribs to the pot, pour over the blended sauce and remaining 2 cups water, and add the shiitake. Bring to a boil over high heat, then cover, lower to a gentle simmer and cook 1 1/2 hours, turning the ribs every 30 minutes.
Add the daikon, carrots and chestnuts, pushing them under the liquid. Cover and simmer 30 minutes more, until the vegetables are tender and the meat pulls easily from the bone.
Uncover, raise the heat to medium-high and simmer 10–15 minutes, spooning the sauce over everything, until it reduces to a glossy glaze that coats a spoon. Skim off excess fat.
Pile into a shallow bowl, scatter with scallions and sesame seeds, and serve with steamed short-grain rice and kimchi.

Kitchen tip

For the cleanest, glossiest sauce, braise a day ahead and refrigerate the pot overnight: the fat sets into a disc you can lift right off. Reheat gently with a splash of water, then reduce to a glaze. If your short ribs are very lean, skip the soak and parboil, which also mellows the flavor. No chestnuts? Peeled baby potatoes or cubes of kabocha squash, added with the daikon, are both traditional-feeling swaps.

About this recipe: it comes from the PantryRx Test Kitchen, our in-house recipe desk. It was not written or reviewed by a dietitian. Diet labels come from our ingredient rules, not a clinical review.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.

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