LA Galbi-jjim (Braised Short Ribs), Removing Blood with Cider and Marinating 6 Hours Makes It Truly Delicious

Steps

1. 1

   Wash the thawed LA short ribs thoroughly several times in water.

2. 2

   Place the ribs in a bowl with 1L of cider and soak for 1 hour to draw out the blood.

3. 3

   Blend 1 Korean pear, 1 onion, and 200ml of water in a blender.

4. 4

   To the blended mixture, add 200ml soy sauce, 100ml mirin, 3T sugar, 3T sesame oil, 3T minced garlic, and finely chopped green onion to make the marinade.

5. 5

   Rinse the ribs under running water, place in the marinade, and refrigerate for at least 6 hours to marinate.

6. 6

   Prepare half a carrot, a handful of jujubes, and 10 peeled chestnuts.

7. 7

   Place the marinated ribs and 200ml of water in a pot, bring to a boil, skim off the foam, then add the carrots, chestnuts, and jujubes and simmer until reduced.