how to make braised korean short ribs (feat. vermicular)

update: Code HWOO10 EXTENDED TO 7/31/24

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korean braised short ribs, or galbi jjim, is arguably one of the greatest dishes ever. i think everyone's seen an IG story of mozzarella cheese being torched upon a mountain of short ribs at the LA staple's Sun Nong Dan. this is my version of galbi jjim, and it's got a twist by utilizing the precision cooking abilities of the Vermicular. You can still make this dish without a vermicular, just use the same ingredients below and braise on a low simmer for 3-4 hrs

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CHAPTERS

00:00 - 01:35 - intro (feat. vermicular)
01:36 - 04:08 - prep (aromatics/mirepoix)
04:09 - 05:33 - prep (braise/cook)
05:34 - 06:18 - rice
06:19 - 09:25 - finishing the dish
09:26 - 10:13 - conclusion

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RECIPE | GALBI JJIM 갈비찜

8 to 10 - bone-in short ribs, trim any silver-skin and fat
neutral oil or beef tallow for searing
salt

1 - small carrot, diced
1/2 - yellow onion, julienne
3 - large scallions (dae pah), minced
6 - garlic cloves
5 - black garlic cloves
3 - slivers of ginger
2 - golden kiwis (ideally asian pear)
1/2 cup - korean radish, grated

150 g - soy sauce
25 g - mirin
15 g - toasted sesame oil
60 g - korean plum extract syrup (매실청)
30 g - yondu
150 g - sugar
600 g - kombu water (kombu soaked water, 1-5 days)
kiwi jeong, or any syrup (optional)
red wine reduction (optional)

carrots, oblique cut
potatoes, large dice
oyster mushrooms, or any kind
rice cakes
bok choy
mozzarella cheese

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