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 36.

	this recipe	typical
liquid	0%	41%
fat	0%	1%
aromatics	13%	14%
sweetener	5%	0%
salt	0%	0%
vegetables and beans	4%	18%

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
4 g	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.

“First time and it came out great! Meat fell off the bones and the flavor was wonderful! Thank you! For my taste, it seemed to want a little more acid to balance the sweet and the really mellow tastes of the meat. Perhaps I undershot one of the ingredients? ” — a cook, 4.0★

“Great recipe. I cooked it mostly as is, except I used fresh shiitake mushrooms, double the carrots, and daikon instead of Korean radish. Also, 3.5 hours in the oven at 300 F, and it was a great Sunday dinner. Quite easy to make, you'd probably be able to repli” — a cook, 5.0★