Joe’s Galbijjim (Sous Vide Korean Short Ribs in a savory Korean Pear and Apple sauce.)
2 k Galbi (Short Ribs)
Salt
Butter
Applewood Liquid Smoke
Wash and rinse the ribs to remove any small bits of bone.
Prepare above sous vide 65C/24H. Add salt, 2 Tbs butter, 1 tsp liquid smoke to each bag. Rest overnight in fridge to allow smoke flavor to come out.
When finished sear ribs in pan, if desired.
Galbijjim Sauce
1 Apple peeled and chopped
1 Korean Pear peeled and chopped
1 Onion, chopped
8 cloves Garlic
½ tsp Ginger powder
½ tsp black pepper
1 Tbs light brown sugar
3 Tbs Soy Sauce
2 Carrots
5-6 Shiitake Mushrooms
1 Tbs Corn Syrup or Honey (Optional)
For Garnish:
1 tsp Sesame Oil
Sesame Seeds
Grind everything in a food processor except carrots, shiitake mushrooms, and corn syrup or honey to a paste.
Cut carrots and mushrooms into bite size pieces.
Put paste, veggies, and corn syrup or honey in a large pot and add 1 cup water. Bring to a boil and cook over medium heat, stirring occasionally, until veggies are almost done and sauce is thickened, about 15 minutes.
Add ribs and cook another 10 minutes.
Spoon 1 tsp Sesame Oil over all, and stir gently to mix.
Serve with Sesame Seed garnish.
Traditionally served with rice, a thin soup, kimchi, and several small side dishes.
