Sogalbijjim (Braised Beef Short Ribs) with Mu and Carrot
Tender beef short ribs gently braised with kiwi and pear drink until deeply flavorful.
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 →
This 3-serving Sogalbijjim is perfect for holidays or special occasions with the whole family. Blending a small amount of kiwi and pear drink into the marinade tenderizes the meat even in a regular pot. Cleanly draining the blood and trimming the fat, then simmering gently, creates deep savory flavor.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef short ribs1 kg (for braising)
- Carrot1/2
- Korean radish (mu)200 g
- Soju1/2 cup (for blanching)
- Large green onion (daepa)a little
- Onion1/2
- Kiwi1/2
- Pear drink1 bottle, 500 ml
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Soup soy sauce (guk-ganjang) (or tuna extract sauce (chamchi-aek))1 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Mirin (cooking rice wine)3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Toasted sesame oil1 tbsp
- Ground black pepper1/2 tsp
- Peeled chestnuts can be used instead of Korean radish.
- Beef ribs tend to be tougher than pork ribs, so adding a very small amount of kiwi or pineapple tenderizes them; however, be careful because adding too much can make the meat mushy or cause it to dissolve. You can omit it if cooking in a pressure cooker.
- Soak the meat in cold water for about 1 hour to draw out the blood, changing the water when the color changes.
- Marinate the beef short ribs mixed with the seasoning overnight or for 5 hours so the flavors soak in.
Steps
Trim the beef ribs and soak out the blood
Trim the fat attached to the beef short ribs and prick them with a knife or fork so the meat fibers break up, making them tender and helping the marinade absorb well.
Soak the meat in cold water to draw out the blood. Change the water whenever the color changes and soak for about 1 hour.
Blanch the ribs
Pour in water, add 1/2 cup of soju, and once it comes to a rolling boil, add the beef short ribs and blanch for at least 3 minutes so the surface cooks slightly and impurities and fat are released.
Blanching the ribs in boiling water prevents the meat juices from escaping.
Rinse with warm water because cold water can make the beef fat congeal.
Cut the vegetables
Cut the carrot and Korean radish to similar sizes, then round off the edges to make them smooth and round.
Make the marinade
Roughly chop the onion and kiwi for easy blending, and finely mince the large green onion.
Pour the pear drink into the blender to make blending easier and blend until smooth.
If you have whole peeled garlic or ginger, you can blend them together.
Mix the blended ingredients with all the seasonings except the corn syrup, then mix in the beef short ribs and let marinate overnight or for 5 hours to absorb the flavors.
The corn syrup will be added during the final braising step to give sweetness and shine.
Braise the ribs
Pour the beef short ribs and all the marinade into a pan and bring to a rolling boil.
Because it needs to simmer gently for a long time, pour in more water so the meat is sufficiently submerged, then bring to a boil.
Skim off any foam that rises to the surface.
Cover with a lid and simmer gently over medium-low heat for 20 minutes to 30 minutes until the liquid reduces by about half.
At this point, the meat is almost completely cooked, and you just need to reduce it so the flavor seasons it properly.
Add the carrot and Korean radish, stirring occasionally as they cook so they cook all the way through in the broth.
Once all the ingredients are mostly cooked, raise the heat to high and reduce until glossy with a shallow sauce.
It felt like it needed a bit more sweetness, so I added 2 tbsp of corn syrup and simmered it down. If you already added corn syrup when making the marinade, omit it here.
If it needs more seasoning, adjust with soy sauce.
Finish the dish
Trimming the ribs, soaking out the blood, and marinating them takes some effort, but the actual cooking is very easy.
You only need to simmer it for a long time, so marinating it the day before you eat makes it easy.
Even without braising in a pressure cooker, half a kiwi makes the beef tender and delicate.
The connective tissue attached to the bones becomes pleasantly tender and chewy, making it easy to eat off the bone.
If you are planning your holiday menu with Sogalbijjim, give this a try and make a generous, delicious meal.
Ppunwife's tips
- Trim the fat attached to the beef short ribs and prick them with a knife or fork so the meat fibers break up, making them tender and helping the marinade absorb well.
- Blanching the ribs in boiling water prevents the meat juices from escaping.
- Rinse with warm water because cold water can make the beef fat congeal.
- You only need to simmer it for a long time, so marinating it the day before you eat makes it easy.
FAQ
Do I still need to add kiwi if I use a pressure cooker?
When cooking in a pressure cooker, the meat becomes tender enough, so you do not need to add kiwi or pineapple.
Can I use cold water to rinse the blanched meat?
Using cold water can cause the fat to congeal, so it is better to rinse with warm water.
Can I add a lot of kiwi to tenderize the meat?
If you add too much kiwi, the meat texture can become overly soft and risk dissolving or turning mushy, so use only a small amount.
Can I use other ingredients instead of Korean radish?
Peeled chestnuts can be used instead of Korean radish to give it an upscale look and flavor.
