Baek Jong-won's Braised Beef Short Ribs (So Galbi Jjim)

Cooking tips 💡

• For bone-in meat, it's crucial not just to change the surface color, but to fully cook the blood inside the bones until it solidifies. This prevents blood from seeping out during braising, thus avoiding gamey flavors.
• If the liquid reduces too much due to heat variations during cooking, don't panic. Simply add water little by little to keep the ingredients submerged while simmering.
• Rounding the sharp edges of the radish and carrots prevents them from breaking apart from bumping into each other during the long cooking process, keeping the broth clear and clean.
• Green onions and chili peppers can lose their color and become mushy if overcooked. Always add them at the very end and turn off the heat, allowing residual heat to cook them slightly, preserving their crisp texture and vibrant color.

Recommended for 🙋

• ⭐Those who want to serve delicious and foolproof braised beef short ribs for holidays or feasts.
• ⭐Those who need a method for perfectly eliminating the gamey smell and odors unique to beef.
• ⭐Those who desire a clean and elegant braised short rib dish where vegetables are not mushy and the broth is not cloudy.