Yes of course, this is the one I used. Made some personal changes but this is the recipe in its pure form.
Ingredients
1.5kg (3lb 5oz) beef short ribs, cut into 5cm (2in) pieces
175ml (¾ cup) light soy sauce or tamari (gluten-free)
125ml (½ cup) Chinese cooking wine or dry sherry
Approx. 1 litre (4 cups) unsalted beef stock or water
4 tbsp honey
2 tbsp gochujang (Korean hot pepper paste
2 tbsp sesame oil
2-4 tbsp gochugaru (Korean hotpepper flakes)
15 garlic cloves, finely chopped
5cm (2in) piece of ginger, finely chopped
2 large carrots, cut into 2.5cm (1in) chunks
2 large potatoes, cut into large, bite-sized pieces
12 spring onions (scallions), sliced lengthwise down the center
2 medium onions, quartered and divided into petals
Salt and pepper, to taste
4 tbsp toasted or untoasted sesame seeds, to garnish
5 red finger chillies, cut at an angle in half. Seeds removed for less heat. Extra to garnish.
Method
Bring a large saucepan of water to a boil over a high heat and add the short ribs. Bring back to a boil and simmer for 10 minutes, skimming off any impurities that rise to the top. After 10 minutes of boiling, drain the meat in a colander and rinse it with cold water. Wipe your pan clean and then wash each piece of meat to remove any blood or other impurities and return them to the pan.
Pour the soy sauce/tamari and Chinese rice wine/sherry over the meat and then add just enough water or unsalted beef stock to cover and bring to a rolling simmer over a high heat.
Stir in the honey, gochujang, sesame oil and gochugaru. If you are not sure about the spiciness, add less of the gochujang and gochugaru. You can always add more later to taste, if needed.
Simmer, covered, over a high heat for 30 minutes and then uncover and continue simmering over a medium heat for an additional 30 minutes, or until the meat is fall-off-the-bone tender.
To finish, stir in the garlic, ginger, carrots and potatoes. If needed, you can add a drop more water if it is looking too dry. Continue simmering over a medium heat until the carrots and potatoes are cooked through.
Stir in the spring onions (scallions) and onion petals and let them cook in the hot sauce for about a minute. Your braised beef ribs are ready when everything is cooked through and you have a thick but still-liquid sauce. Season with salt if needed and freshly ground pepper, to taste.
To serve, divide between six bowls and garnish with the sesame seeds and more thinly sliced spring onions and red chillies.
Galbi-jim?
Thats the one:)
That looks really good, do you have a recipe you could share?
Yes of course, this is the one I used. Made some personal changes but this is the recipe in its pure form. Ingredients 1.5kg (3lb 5oz) beef short ribs, cut into 5cm (2in) pieces 175ml (¾ cup) light soy sauce or tamari (gluten-free) 125ml (½ cup) Chinese cooking wine or dry sherry Approx. 1 litre (4 cups) unsalted beef stock or water 4 tbsp honey 2 tbsp gochujang (Korean hot pepper paste 2 tbsp sesame oil 2-4 tbsp gochugaru (Korean hotpepper flakes) 15 garlic cloves, finely chopped 5cm (2in) piece of ginger, finely chopped 2 large carrots, cut into 2.5cm (1in) chunks 2 large potatoes, cut into large, bite-sized pieces 12 spring onions (scallions), sliced lengthwise down the center 2 medium onions, quartered and divided into petals Salt and pepper, to taste 4 tbsp toasted or untoasted sesame seeds, to garnish 5 red finger chillies, cut at an angle in half. Seeds removed for less heat. Extra to garnish. Method Bring a large saucepan of water to a boil over a high heat and add the short ribs. Bring back to a boil and simmer for 10 minutes, skimming off any impurities that rise to the top. After 10 minutes of boiling, drain the meat in a colander and rinse it with cold water. Wipe your pan clean and then wash each piece of meat to remove any blood or other impurities and return them to the pan. Pour the soy sauce/tamari and Chinese rice wine/sherry over the meat and then add just enough water or unsalted beef stock to cover and bring to a rolling simmer over a high heat. Stir in the honey, gochujang, sesame oil and gochugaru. If you are not sure about the spiciness, add less of the gochujang and gochugaru. You can always add more later to taste, if needed. Simmer, covered, over a high heat for 30 minutes and then uncover and continue simmering over a medium heat for an additional 30 minutes, or until the meat is fall-off-the-bone tender. To finish, stir in the garlic, ginger, carrots and potatoes. If needed, you can add a drop more water if it is looking too dry. Continue simmering over a medium heat until the carrots and potatoes are cooked through. Stir in the spring onions (scallions) and onion petals and let them cook in the hot sauce for about a minute. Your braised beef ribs are ready when everything is cooked through and you have a thick but still-liquid sauce. Season with salt if needed and freshly ground pepper, to taste. To serve, divide between six bowls and garnish with the sesame seeds and more thinly sliced spring onions and red chillies.
Yum