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deeeeelicious 🌝 Braised Short Ribs (galbi jjim) in my @Le Creuset ft. @Ninja Kitchen blender ~ingredients: * 2 lbs short ribs * 1 medium carrot (chopped into 1 inch pieces) * 1 small korean radish (chopped into 1 inch pieces) * 1 pear * 1/2 white onion * 1/3 cup soy sauce * 2 tbsp sugar * 1/2 cup mirin * 2 tbsp honey * 6-8 cloves garlic * 6 black peppercorn * 1 green onion (chopped) ~instructions: 1. Soak the short ribs in cold water for 1 hour. Draining and replacing with new water 2-3 times during the soaking period. This will drain excess blood and impurities from the meat. 2. Blend the pear, onion, soy sauce, sugar, mirin, honey, garlic, and peppercorns in a blender. Set aside. 3. After the short ribs are done soaking, they should be paler in color, drain. Place the short ribs in a pot, and fill with enough water to cover the meat. 4. Place the pot over high heat, and once it comes to a rolling boil, boil for another 5-6 minutes. You’ll see scum float to the top during this time. 5. Drain the pot and rinse the short ribs under cold water, wash away any scum left on the meat and bones. 6. Place the short ribs into your dutch oven, and pour in 2 cups of water, along with 2/3 of the blended sauce we made in step 2. 7. Over medium heat, bring the short ribs to a boil, and then turn down the heat to a medium-low. Cover and simmer for 2 hours. Check on the short ribs occasionally, if the liquid is bubbling intensely, turn down the heat. Simmering over low heat is key to tender meat! 8. After 2 hours, add in the carrots, radish and remaining sauce. Bring to a boil before lowering the heat to a simmer. Cover and simmer for another 30 minutes. 9. The meat should be super tender by now, and carrots/radish will be soft. If the meat isn’t tender enough to your liking, you may need to simmer for another 30 minutes but I suggest removing the carrot/radish if you plan to simmer for longer. Otherwise, the carrot/radish will get very mushy if you leave it in. 10. For the liquid, a little less than half of the liquid should be left and you can either leave it as is as a thinner sauce, or cook on high heat uncovered, for a thicker sauce. 11. Garnish with some green onion, and serve over rice. Enjoy! . . . #braisedshortribs #koreanfood #braisedbeef #onepotmeal #comfortmeal #asmr #asmrsounds #asmrcooking #cozyvibes #cookingtiktok #EasyRecipe #dinnerecipe #DinnerIdeas

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