

Sweet, savoury, deeply umami — Korean braising at its most satisfying
Galbi jjim is a traditional Korean braised short rib dish — soy sauce, nashi pear, sesame, garlic, and a long, gentle simmer that produces beef of extraordinary tenderness in a sauce that is simultaneously sweet, savoury, and deeply complex. This version adapts the flavour profile to diced beef and simplifies the technique without losing any of the magic.
Combine all marinade ingredients. Add the diced beef, coat thoroughly, and marinate in the fridge for at least 2 hours.
5 tbsp soy sauce1 grated pear6 cloves garlic480g diced beefRemove the beef from the marinade, reserving the marinade liquid.
Brown the beef in batches in a heavy pot over high heat. Remove.
Return all the beef to the pot. Add the reserved marinade and beef stock.
200ml beef stockBring to a simmer, cover, and cook on low heat for 1.5 hours.
Add the carrots and mushrooms. Cook for a further 30–40 minutes until everything is completely tender and the sauce has reduced and thickened.
2 carrots8 shiitake mushroomsAdd the spring onions, stir through, and cook for 2 minutes.
3 spring onionsServe over short-grain rice, scattered with toasted sesame seeds.
short-grain rice1 tbsp sesame seeds💡 Nashi (Asian) pear — or a regular pear — isn’t just a flavour addition: grated pear is traditionally used in Korean marinades to help tenderise the beef. Don’t skip it. Grate it directly into the marinade, juice and all.
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Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
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