Dinner

Galbijjim Braised Short Ribs with Shiitake, Chestnut & Jeotgal-Miso Reduction

Name: Galbijjim Braised Short Ribs with Shiitake, Chestnut & Jeotgal-Miso Reduction
Prep time: 18 min
Cook time: 210 min
Total time: 228 min
Yield: 2 servings
Ingredients: 1.5 lbs beef short ribs (galbi-cut, 1-inch thick slices, crosswise through bone); Kosher salt, black pepper; 2 tbsp neutral oil; 4 whole dried shiitake mushrooms (about 0.5 oz); 3 dried anchovies (about 1 inch long), heads removed; 4 cups beef stock; 2 cups water; 3 tbsp soy sauce; 2 tbsp mirin; 1.5 tbsp jeotgal (or fish sauce), divided; 1 tbsp honey; 4 cloves garlic, smashed; 1 thumb ginger, smashed; 1 scallion, cut into 2-inch pieces; 8 fresh shiitake mushrooms, quartered; 1 cup roasted chestnuts (halved if large); 1 tbsp sesame oil; 1 tbsp white miso; 1 tsp sesame oil; 2 cups cooked short-grain white rice; 2 tbsp sesame seeds, toasted; 1 tbsp butter; 4 baby bok choy heads, halved lengthwise; 1 tbsp neutral oil (for bok choy); 1 sheet nori, toasted and crumbled

Beef short ribs (galbi-cut, crosswise through the bone) braised low and slow in a complex stock layered with anchovies, dried shiitake, and a whisper of jeotgal (fermented shrimp); the liquid reduces to a glossy, deeply savory coating. Braised shiitake mushrooms and roasted chestnuts are folded in at the final moment. Served over creamed sesame rice with charred bok choy and a scatter of nori ash. Technique-forward: the miso-jeotgal swirl at plating adds a final umami punch.

1333calper serving 75gprotein 121gcarbs 62gfat 18min prep 210min 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