A deeply ceremonial Korean braised short rib dish reserved for holidays and special occasions. Beef short ribs (galbi) are blanched, then slowly braised for hours in a rich marinade of soy sauce, garlic, ginger, sugar, and Asian pear, with chestnuts, jujubes, and pine nuts added near the end. The collagen in the rib bones dissolves into the braising liquid, creating a sauce of extraordinary body and gloss that lacquers each rib in a dark, mahogany coat.
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The Blanching. Score the short ribs every inch to allow marinade penetration. Place in cold water and bring to a full . for 5 minutes to remove blood and impurities. Drain and rinse each rib under cold running water.
The Liquid. Combine the soy sauce, sugar, grated pear, garlic, ginger, and 2 cups of water in a large heavy pot or Dutch oven. Stir until the sugar dissolves.
The Long . Add the blanched ribs to the liquid. Bring to a , then reduce to a low . Cover and for 60-80 minutes , turning the ribs every 20 minutes .
The Final Additions. Add the chestnuts, jujubes, and carrot pieces. Continue to uncovered for an additional 30 minutes , allowing the liquid to reduce and concentrate into a glossy, thick sauce.
The Finish. The ribs are done when the meat is tender and the liquid has reduced to a dark, lacquered sauce. Stir in the sesame oil. Arrange on a platter with the garnishes, drizzling the thick sauce over the top.
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