Tender Sogalbijjim (Braised Beef Short Ribs)
A special main dish of tender braised beef short ribs for 5 to 6 servings, tenderized with pear and onion juice.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Beef short ribs are marinated thoroughly in a soy sauce seasoning blended with grated pear and onion to make the meat tender, then braised gently. Kelp broth and vegetables are added for a glossy finish and deep savory flavor, making it a great dish for the Chuseok holiday table.
- Servings
- 5–6 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef short ribs2 kg (cut for braising)
- Korean radish (mu)300 g
- Carrot2 (small)
- Kelp broth3 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2/3 cup
- Soup soy sauce (guk-ganjang)2 tbsp
- Minced garlic3 tbsp
- Minced green onion4 tbsp
- Mirin (cooking rice wine)1/2 cup
- Corn syrup (mulyeot)5 tbsp
- Sugar2 tbsp
- Ground black pepper1/2 tsp
- Toasted sesame oil2 tbsp
- Pear juice2 cups
- Onion juice1 cup
- Soak the beef short ribs in cold water for about 1 hour to draw out the blood, changing the water frequently.
- Prepare the pear and onion juices by grating 1 large pear and straining it through a sieve to collect only the clear juice, and doing the same with 1 large onion.
- Instead of Korean radish or carrots, you can also prepare fresh chestnuts, jujubes, or shiitake mushrooms.
- If using sliced onion instead of onion juice, you can add it along with large green onion when adding the radish and carrots, then simmer briefly.
Steps
Soak the beef short ribs in cold water to draw out the blood.
Change the water frequently and soak for about 1 hour.
Trim away the white surface fat from the drained meat and make shallow cuts across the meat.
Combine and mix all the seasoning ingredients.
For the pear juice that adds sweetness and tenderizes the meat, grate 1 large pear and strain it through a sieve to collect only the clear juice.
Grate 1 large onion and strain it the same way to collect only the clear juice.
Steep a piece of dried kelp (dasima) (5 cm square) in 3 cups of water to make kelp broth.
Add the beef short ribs to rolling boiling water and blanch for 2 minutes to release impurities and excess fat.
Rinse several times under running water.
Place the beef short ribs in a large pot, pour in the seasoning, and marinate for about 5 hours.
While the ribs are marinating, cut the Korean radish (mu) and carrots into cubes, then round off the sharp edges.
Instead of Korean radish or carrots, you can also prepare fresh chestnuts, jujubes, or shiitake mushrooms.
Pour the kelp broth over the marinated ribs.
(If using a pressure cooker, kelp broth is not needed. In a regular pot, you need enough liquid to submerge the ribs for a slow simmer.)
Once it comes to a rolling boil, reduce the heat, cover with the lid, and simmer gently for about 20 minutes, turning the ribs over occasionally.
When the meat is almost cooked through and the liquid has reduced below the height of the meat, add the Korean radish and carrots, and cook until they turn translucent.
Then finish by braising over high heat until glossy and the sauce is slightly reduced.
If using sliced onion instead of onion juice, you can add it at this point along with large green onion and simmer briefly.
Ppunwife's tips
- If using a pressure cooker, kelp broth is not needed. In a regular pot, you need enough liquid to submerge the ribs for a slow simmer.
FAQ
Why do you round off the corners of the radish and carrots? AI-generated
It keeps the vegetable edges from breaking down during the long braise, preventing the sauce from becoming murky and keeping the pieces neat.
Are there other ingredients I can substitute for radish and carrots?
You can use fresh chestnuts, jujubes, or shiitake mushrooms instead of radish or carrots.
Do I need to add kelp broth when cooking in a pressure cooker?
When cooking in a pressure cooker, you do not need to pour in kelp broth separately.
How can I substitute if I don't have onion juice?
Instead of onion juice, you can add sliced onion together with large green onion when the meat is almost cooked through and braise briefly.
