Berserker's Sweet Stewed Beef - Galbi-jjim

Steps

1. 1

   Soak your ribs in cold water for 6 hours. This will drain any remaining blood out of them.

   Start 6-hour timer
2. 2

   Drain out the water and pat the meat dry.

3. 3

   Over a roaring cooking fire or stove, boil 5 cups of water in a large pot.

4. 4

   Add the thin ginger slices, whole garlic cloves, the white parts of the scallions, and half of the white onion to the boiling water.

5. 5

   Add the meat to the pot and bring back to a boil uncovered.

6. 6

   Reduce the heat to medium-high and continue boiling for 10 minutes.

   Start 10-minute timer
7. 7

   Pull the meat out from the liquid and set aside.

8. 8

   Remove the vegetables from the stock using a strainer or colander.

9. 9

   Place the stock into the fridge to help the fat solidify (optional, if you prefer a less fatty broth).

10. 10

    In the pot, combine the beef with the braising ingredients (soy sauce, sugar, honey, mirin, grated Asian pear, minced garlic, grated ginger, and black pepper).

11. 11

    Stir the beef and braising liquid for a few minutes while it sizzles. Meanwhile, skim off any accumulated fat from the stock in the fridge.

12. 12

    Add half of the skimmed stock back to the pot. Cover and boil on medium heat for 30 minutes.

    Start 30-minute timer
13. 13

    While the beef boils, chop the daikon, carrot, and the remaining half of the onion.

14. 14

    After the 30 minutes are up, add the chopped vegetables and the soaked shiitake mushrooms to the pot. Cover and boil for another 20 minutes.

    Start 30-minute timer
15. 15

    Add the dried dates and the green parts of the scallions to the pot.

16. 16

    Stir uncovered for 10 minutes to allow the sauce to thicken slightly.

    Start 10-minute timer
17. 17

    Drizzle with sesame oil and sprinkle with sesame seeds before serving.