Galbi Jjim Recipe (Korean Braised Short Ribs, Mushrooms, Potatoes, Carrots)

Ingredients:

Marinade for Meat:

1 green or yellow kiwi, peeled
1 Fuji or similar apple, peeled and chopped into big chunks
1 Korean / Asian pear, peeled and chopped into big chunks
1/2 yellow onion, peeled and halved
Handful of green onions
6-8 cloves of garlic
1 cup of water

Ingredients for Stew (Galbi Jjim):

~ 3 pounds (1.39 kg) of short ribs meat (without bones), fat trimmed and cut into decent size chunks for a hearty stew
5-7 small to medium size golden potatoes, peeled and chopped into halves
3-5 small to medium carrots, peeled and chopped into 3rds
Big handful or two of fresh shiitake mushrooms, washed and stems cut off
1 cup soy sauce
2-3 tablespoons of sesame oil
Freshly cracked black pepper
3 tablespoons mirin (optional)
1 bunch of green onions, washed and chopped into 3rds

Directions:

1. Blend marinate ingredients in a blender - add a little more water if needed.

2. Place trimmed and cut pieces of beef into a large soup pot and cover with marinade. Allow marinated meat to sit in the refrigerator for a minimum of 2 hours or up to about 12 hours. The marinate tenderizes and adds natural sweetness to the meat.

3. Add soy sauce, sesame oil, black pepper, and mirin (optional) to the marinated meat and bring it to a boil, then take it down to a simmer. If there isn't enough liquid in the pot to fully cover the meat, add a little water. Simmer for 50 minutes, stirring occasionally to evenly distribute everything. Best to keep the pot mostly covered to prevent excessive evaporation.

4. Add potatoes and simmer for another 10 minutes.

5. Add carrots and mushrooms and simmer for another 15-20 minutes or until potatoes and carrots are to desired tenderness.

6. Turn off heat, add green onions (optional), and serve over freshly made rice.

Enjoy!