48 hours Wagyu short rib by Akira Back
World-renowned Korean-American chef Akira Back shares a recipe inspired by the classic dish called 48 hours Wagyu short rib, which is served at his eponymous restaurants.
Homemade Short Rib Stew (Galbi Jjim)
- 500g short ribs
- 1 onion
- 1 potato
- 1 carrot
- a/n Korean pear
- braising liquid
- ½ cup soy sauce
- ½ cup mirin
- 4 tbsp sugar
- 4 cloves garlic
- 5 slices ginger
- a/n black pepper
- 600ml water
- Soak short rib in the cold water for half hour and pat dry
- Cut vegetables in big cubes approximately 2cm x 2cm
- Put all of the ingredients in big cooking pot
- Boil for 15 minutes, cover and reduce to low heat for 1 hour until tender
- Enjoy your dish!
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