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 seedsIn every beef share — Diced Beef (480g)
💡 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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The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
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Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
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