Galbijjim (Braised Beef Short Ribs with Daikon and Chestnuts)
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Ingredients
- 800 g beef short ribs, flanken-cut
- 250 g mooli (daikon radish)
- 2 carrots, halved lengthways
- 100 g cooked chestnuts
- 5 garlic cloves
- 4 tbsp soy sauce
- 1 tbsp caster sugar
- 1 asian pear or kiwi, grated
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 662 kcal
- Protein
- 33.5 g
- Carbohydrate
- 24.9 g
- of which sugars
- 12.5 g
- Fat
- 46.3 g
- of which saturates
- 18.6 g
- Fibre
- 4.7 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the short ribs in cold water for 20 minutes, then drain and put in a large pot, cover with water and bring to the boil, skimming off any foam, then simmer for 10 minutes and drain.
- 2
Peel the mooli and cut into large chunks.
- 3
Return the ribs to the pot with the mooli, carrots, garlic, soy sauce, sugar, grated pear and 500ml water.
- 4
Bring to the boil, then cover and simmer for 1 hour until the beef is very tender.
- 5
Add the chestnuts and simmer, uncovered, for 15 minutes more until the sauce has reduced and thickened.
- 6
Stir through the sesame oil and serve hot with rice.
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