High-End Braised Short Ribs - Strain the Sauce Once and You Have Restaurant-Quality Galbi-jjim

Steps

1. 1

   Trim the ribs and soak in cold water to remove the blood.

2. 2

   Coat a pot with confit oil and sear the ribs until golden brown using the Maillard reaction.

3. 3

   Add onion and the white part of green onion and cook until golden.

4. 4

   Stir-fry whole peppercorns and minced garlic, then add Asian pear, green part of green onion, soy sauce, sugar, corn syrup, and water and simmer for 15 minutes.

5. 5

   Strain the sauce through a fine mesh sieve, add the ribs and Cheongyang green chilies, and gently braise for 1 hour.

6. 6

   Remove the seeds from the jujubes and soak them in the galbi-jjim sauce.

7. 7

   Add heavy cream and bring to a boil, then blend finely with warm water and pass through a sieve to complete the jujube puree.

8. 8

   Adjust the remaining galbi-jjim sauce with starch slurry to achieve a steak sauce consistency.