Ingredients
- 7 lb beef short ribs
- 1 1/4 cup soy sauce
- 1 cup honey (or 3/4 cup sugar)
- 3/4 cup red wine or rice wine
- 1 1/2 tsp black pepper
- 4 cups water
- 20 cloves garlic, chopped
- 3 large sweet onions, sliced 1" wide
Directions
- Optional but classic for galbijjim: soak the short ribs in cold water for 30 minutes, then rinse, to draw out excess blood for a cleaner sauce.
- In a large heavy pot, combine the soy sauce, honey (or sugar), wine, water, black pepper, chopped garlic, and sliced onions. Nestle in the short ribs.
- Bring to a boil, then cover and simmer on low, turning the ribs now and then, until the meat is fork-tender, about 1 1/2 to 2 hours.
- Uncover for the last stretch so the sauce reduces to a glossy glaze, spooning it over the ribs as it thickens.
- Garnish with toasted sesame seeds. Serve over creamy mashed potatoes (as in the video) or with steamed rice.
A holiday-worthy braise from Seonkyoung Longest on Instagram. The reel has no narration, so the method is the classic galbijjim braise.
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