Maeun galbi jjim

Method

1. 1 Soak the beef ribs in cold water for 2 hours, changing the water three times, then blanch for 8 minutes.
2. 2 Combine gochujang with gochugaru, garlic, soy sauce, and pureed pear to make a braising sauce.
3. 3 The spicy version uses both gochujang and gochugaru, resulting in a thick, red sauce, unlike the clear soy sauce version.
4. 4 Simmer the ribs in the sauce with enough water to cover them for 90 minutes over low heat.
5. 5 Add the potatoes and carrots and simmer for the last 25 minutes; the potatoes will also thicken the sauce.
6. 6 Simmer for 10 minutes until reduced, then drizzle with sesame oil and sprinkle with chopped scallions.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 4: Cook under high pressure for 30 minutes, then release the pressure naturally. After that, open the lid and add the potatoes and carrots, cooking for another 20 minutes.