Braised Short Ribs - Galbijjim

What to make something special for your family? 
How about a big, flavorful braised beef dish?  It's Korean braised short ribs - Galbijjim!
Galbijjim is traditionally enjoy on big holidays like New Year's day, Korean Thanksgiving day and also for their most honored guest. 
Beef short ribs are braised in a soy sauce and garlic broth in a pot. The broth is reduced and intensified with a good flavor and the meat is tender and coated with sauce. Sounds great!
I think Korean braised short ribs (Galbijjim) is similar to beef bourguignon (boeuf bourguignin) because they have similar ingredients and method of cooking, just a different broth. Galbijjim has soy sauce with vegetable broth and  beef bourguignon has wine and some herb broth. So I think Galbijjim is a Korean style braised beef and  bourguignon  is a French braised beef. They are just different in nationality, but both tender and savory. 
Let's make Galbijjim!

Your mouth will water.  It makes me happy even to think of it!

Ingredients
2 lb    beef short ribs
1 C     Korean radish
1 C     carrot
chopped green onion for garnish

sauce
2 oz     radish
3 oz     green onions
1          onion
6 T       soy sauce
3 T       sugar
1 T       minced garlic
1 T       sesame seed oil
1 T       mirin
1 t        ginger powder
half       asian pear
salt and pepper, to taste
some water

Directions
Clean and soak beef short ribs in cold water for 1 hour to draw out some of the blood.
Peel and cut carrot and radish into 1.5-2 inch pieces.
Bring water with ribs to quick boil and flash cook for 5 minutes then drain and set aside. This  step will get rid of the gamey taste. It's optional.
Process the Asian pear and onion in the food processor to make a paste - it helps the meat become tender.
And add the other ingredients to the paste. Coat the ribs with the paste and let sit for 1 hour in the refridgerator.
Put beef and sauce into a pot with 3 C water and boil for 45-50 min.
Add carrots and radishes. Simmer for 10-15 min until the meat is fully tender and vegetables have softened.
When the broth is reduced and thick, it is done.
(Short ribs make a lot of fat. Cool the finished Galbijjim in the fridge for 5-6 hours. Remove the hardened fat from the surface)
Reheat the Galbijjim, sprinkle with chopped green onions and serve with rice.


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