갈비찜Galbi-jjim

• 1.2 kgbeef short ribs, cut in 5 cm pieces 소갈비
• 6 tbspsoy sauce 간장
• 3 tbspsugar 설탕
• ½Asian pear, grated, and 1/2 onion, grated 배·양파
• 2 tbspminced garlic and 1 tsp ginger 마늘·생강
• 2 tbspsesame oil 참기름
• 1carrot, in large chunks 당근
• 250 gKorean radish or daikon, in large chunks 무
• 6dried shiitake, soaked 건표고
• 6dried jujubes and a few chestnuts 대추·밤
• 600 mlwater 물

Method

1. Soak the ribs in cold water for 1 hour to draw out the blood, changing the water once.
2. Blanch the ribs in boiling water for 5 minutes, drain and rinse. Trim off excess fat.
3. Mix the soy sauce, sugar, pear, onion, garlic, ginger and sesame oil.
4. Put the ribs, sauce and water in a heavy pot. Bring to the boil, then simmer covered for 60 minutes.
5. Add the radish, carrot, mushrooms, jujubes and chestnuts and cook 30 to 40 minutes more until the meat is tender and the sauce glossy.
6. Uncover for the last 10 minutes to reduce the sauce, basting the ribs.

Cook's note

It tastes even better the next day. Chill, lift off the fat and reheat.