Dinner

Pan-Seared Galbi-Glazed Short Rib with Shiitake, Chestnut & Jeotgal-Miso Rice

Name: Pan-Seared Galbi-Glazed Short Rib with Shiitake, Chestnut & Jeotgal-Miso Rice
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 bone-in short ribs (flanken-cut or English-cut, 8–10 oz each, 1.5 inches thick); kosher salt and black pepper; 4 tbsp neutral oil, divided; 8 oz shiitake mushrooms, halved; ¼ cup roasted chestnuts, halved; 1 cup short-grain rice (sushi or arborio); 1.25 cups dashi or light chicken stock; 1 tbsp jeotgal (fermented shrimp paste); 1 tbsp white miso; ½ tsp sesame oil; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp gochugaru; 1 tbsp honey; ½ Asian pear or Granny Smith apple, grated or finely minced; 3 cloves garlic, minced; ½ tbsp ginger, minced; 1 tbsp rice vinegar; 2 scallions, white and light green parts, chopped; 1 tbsp toasted sesame seeds

A thick-cut short rib—bone still attached—is seared hard, then glazed with galbijjim reduction: soy, sesame, ginger, and pear. Charred shiitakes and roasted chestnuts add umami and texture. The rice is perfumed with jeotgal (fermented shrimp paste) and white miso, making it funky-savory enough to carry the dish. Restaurant-level technique, weeknight-friendly timing.

937calper serving 26gprotein 128gcarbs 38gfat 15min prep 28min 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