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


Dish assembly 

  1. Soak short rib in the cold water for half hour and pat dry
  2. Cut vegetables in big cubes approximately 2cm x 2cm
  3. Put all of the ingredients in big cooking pot
  4. Boil for 15 minutes, cover and reduce to low heat for 1 hour until tender
  5. Enjoy your dish!


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