Galbi Jjim

Step 1

Pat the beef short ribs dry with paper towels, pressing firmly on both sides until no moisture remains on the surface — this helps them brown better.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Cut the onion in half lengthwise from root to tip, then cut each half crosswise into 2-inch chunks.

Step 4

Set a large heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes until it is very hot.

Step 5

Place the beef ribs meat-side down in the hot pot without any oil — let them sear for 3 minutes until the bottom surface turns dark brown and sticks slightly to the pot.

Step 6

Flip each rib over using tongs and let the bone side sear for 2 more minutes until browned.

Step 7

Pour in the soy sauce, brown sugar, water, minced garlic, and onion chunks; stir briefly to mix them around the ribs.

Step 8

Bring the liquid to a rolling boil over medium-high heat — you will see large bubbles breaking the surface.

Step 9

Reduce the heat to medium-low so the liquid is just simmering — you should see small gentle bubbles rising slowly.

Step 10

Cover the pot with a lid and braise for 30 minutes until the beef is very tender and pulls easily away from the bone when you cut it with a fork.

Step 11

Remove the lid carefully — steam will be very hot — and check that the beef shreds easily and the braising liquid has thickened slightly and coats the back of a spoon.

Step 12

Divide the beef ribs and onion chunks between serving bowls, then ladle the braising liquid evenly over each portion.