Korean Short Rib Stew Recipe

'Gal-bi-jim'

3-4 lbs short ribs

Marinade

2 tbsp olive oil
5 tbsp sugar
6 tbsp soy sauce
2 tbsp honey
4 cloves garlic, chopped
¹⁄₂ onion, finely chopped
3 scallions, finely chopped
1 tbsp sesame seeds, whole
1 tbsp sesame oil
¹⁄₂ Asian pear or bosc pear, peeled and chopped
Add to stew later
2 small potatoes cut into chunks
2 carrots, cut into 2” lengths

Mix all the marinade ingredients and liquids together. Trim off any excess fat from ribs. Put olive oil in skillet and lightly brown ribs on all sides. Then put the ribs in a large pot over medium heat and pour the braising liquid over them. Make sure ribs are well mixed. Cover the pot with good fitting lid to avoid loss of moisture. When it begins to boil turn down to a low simmer. Cook for approx 1.5- 2 hours, you may need to add a little water if liquid evaporates too much. Add potatoes and carrots 30 minutes before cooking time is finished.

You can also add in cubes of stew meat at beginning of cooking time to increase volume for more guests.

Using short ribs with the bone in them means you can enjoy the rich marrow flavor that the bones add.