Galbijjim (braised beef short ribs)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.

	this recipe	typical
liquid	0%	11%
fat	2%	1%
aromatics	13%	9%
sweetener	5%	0%
vegetables and beans	4%	0%
collagen idx	0.9	0.9
marbling idx	0.9	0.9

Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1361 g	3 pounds meaty beef short ribs
75 g	1/2 onion
	3 - 4 thin ginger slices (about 1-inch rounds)
15 g	5 garlic cloves
	2 white parts of scallions
128 g	1/2 cup soy sauce
25 g	2 tablespoons sugar (adjust to taste)
42 g	2 tablespoons honey
46 g	1/4 cup cooking rice wine (or Korean matsul/mirim or mirin)
	1/2 medium Asian pear (grated (about 1/2 cup))
75 g	1/2 small onion grated
8 g	1 tablespoon minced garlic
2 g	1 teaspoon grated ginger
1 g	1/2 teaspoon black pepper
27 g	2 tablespoons sesame oil
284 g	10 ounces Korean radish (cut into large chunks (about 1-1/2-inch cubes))
	3 - 4 dried shiitake mushrooms (soaked and quartered)
61 g	1 large carrot (cut into large chunks (about 1 inch long))
	2 green parts of scallion
	6 peeled fresh chestnuts
	4 to 6 dried Korean dates/jujube
	10 gingko nuts (or 1 tablespoon pine nuts)

Method: 7 steps, published by www.koreanbapsang.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Love this! This is one of my husband’s favourite! 🙂 I made it with a pressure cooker. I boiled the ribs first around 10-15 minutes to remove the impurities, and then cleaned the ribs with running water. After that, I put the the ribs in the pressure cooker, al” — a cook

“Nick – I am sorry to hear the step isn’t clear to you. Braising basically means slow cooking the main ingredient in liquid. The sauce (which I called braising liquid)in this recipe is used to slow cook the meat. In the step you’re referring to, the ribs, which” — a cook