# Sous Vide Galbijjim (Korean Short Ribs in a savory Pear/Apple sauce) **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 5, 2017, 4:53am UTC](https://community.anovaculinary.com/t/sous-vide-galbijjim-korean-short-ribs-in-a-savory-pear-apple-sauce/4096 "2017-01-05T04:53:24Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![JoeT](https://avatars.discourse-cdn.com/v4/letter/j/7bcc69/32.png) [@JoeT](https://community.anovaculinary.com/u/JoeT)\ **Post date:** [January 5, 2017, 4:53am UTC](https://community.anovaculinary.com/t/sous-vide-galbijjim-korean-short-ribs-in-a-savory-pear-apple-sauce/4096/1 "2017-01-05T04:53:24Z")
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. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/d5b9981e593128ab09aa323f2e1aff398893fbc2.jpg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/3c86f7f76a06dc459d2c2fb7fdacd078986f80ed.jpg) ---
**Author:** ![HunterC](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/hunterc/32/878_2.png) [@HunterC](https://community.anovaculinary.com/u/HunterC)\ **Post date:** [January 6, 2017, 12:21am UTC](https://community.anovaculinary.com/t/sous-vide-galbijjim-korean-short-ribs-in-a-savory-pear-apple-sauce/4096/2 "2017-01-06T00:21:57Z")
Thanks for sharing! Looks delicious! 🙂 ---
**Author:** ![ella10001](https://avatars.discourse-cdn.com/v4/letter/e/7bcc69/32.png) [@ella10001](https://community.anovaculinary.com/u/ella10001)\ **Post date:** [November 17, 2022, 5:59am UTC](https://community.anovaculinary.com/t/sous-vide-galbijjim-korean-short-ribs-in-a-savory-pear-apple-sauce/4096/3 "2022-11-17T05:59:06Z")
Thank you" is always a safe choice, but “I’m [so] glad you liked it” should also work nicely. EDIT: Well, I see St. Nick come bearing gifts. but recommended one more delicious recipe that name is [sriracha](https://asianpantry.com.au/) sauce