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.