Lunch

Galbijjim-Inspired Braised Short Rib with Charred Daikon Purée, Asian Pear Glaze & Roasted Sesame-Black Garlic Jus

Name: Galbijjim-Inspired Braised Short Rib with Charred Daikon Purée, Asian Pear Glaze & Roasted Sesame-Black Garlic Jus
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 2 servings
Ingredients: 2 beef short ribs (galbi cut, about 300g each), patted dry; Fine sea salt and white pepper; 30ml neutral oil; 400ml beef stock (homemade preferred); 100ml soy sauce; 60ml Asian pear juice (fresh, from 1 medium pear); 3 cloves garlic, crushed; 3cm piece ginger, sliced; 1 star anise; 1 dried shiitake mushroom; 1 scallion, halved; 400g daikon radish, peeled and cut into 3cm chunks; 1 tbsp butter; 4 cloves black garlic, minced; 1 tsp toasted sesame oil; 1 Asian pear, peeled and cut into 8 wedges; 2 tbsp sugar; 1 tbsp rice vinegar; 15ml soy sauce; Pinch white pepper; 1 tsp white sesame seeds, toasted; Scallion green, sliced thin for garnish

A sophisticated reinterpretation of the Korean braised-rib classic, galbijjim: beef short ribs braised low and slow in a fragrant stock of soy, pear juice, and aromatics until meltingly tender, then seared for color and glazed with reduced braising liquid infused with toasted black garlic. Served alongside a silky charred daikon purée and a delicate roasted Asian pear gastrique, with a rich sesame-black garlic jus pooled at the plate edge.

437cal per serving 13gprotein 49gcarbs 24gfat 20min prep 90min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this