Galbi Jjim

Method

1. Trim any excess fat from 300 g of beef ribs and cut them into individual rib portions, then soak in cold water for 20 minutes to draw out the blood before draining.
2. Blanch the ribs in a pot of boiling water for 5 minutes to remove impurities, then drain and rinse each rib under cold running water.
3. Cut 100 g of radish into thick bite-sized chunks and place them into a heavy pot along with the cleaned beef ribs, garlic cloves, and 2 tbsp of soy sauce.
4. Pour in enough water to just cover the ingredients, bring the pot to a boil over high heat, then reduce to a steady simmer and braise uncovered for 35 minutes until the ribs are tender and the braising liquid has reduced into a glossy sauce.
5. Check the radish for doneness — it should be fork-tender and have absorbed the deep savory color of the braising liquid.
6. Transfer the galbi jjim to a serving dish, spoon the reduced sauce and radish over the ribs, and finish with a sprinkle of 1 tbsp sesame seeds before serving.