Galbi Jjim – Korean style braised beef short ribs, carrot puree, roast potato, green onion and fried garlic slaw, jus
Galbi Jjim – Korean style braised beef short ribs, carrot puree, roast potato, green onion and fried garlic slaw, jus
by authorbrendancorbett
2 Comments
authorbrendancorbett
110% would love feedback! Was trying to elevate / modernize one of my favorite Korean dishes, I was hoping to feel rustic but a bit nicer than ‘pull a hunk of meat from a big pot’. Beef is braised with onion, garlic, ginger, mirin, jujubes, shitake mushrooms, kelp, soy, mirin, vinegar, and rice syrup. Carrot and potato braised with the beef until tender, then the carrot pureed with a touch of kochujang, butter, and braising liquid. Potato dried then pan fried until crisp. Slaw is just fried garlic and green onion with sesame seeds, rice vinegar, sesame oil, salt, black pepper, and gochukaru.
ranting_chef
I would purée the potato and roast the carrots, but that may just be me. I’ve never tried holding a carrot purée on its own, but maybe it would be OK.
I’m not sure that qualifies as a “slaw,” but if ti works, it works. If you’re going to use the word “jus,” I feel like it should be a bit more visible, maybe on the base of the plate as well as on the beef.
2 Comments
110% would love feedback! Was trying to elevate / modernize one of my favorite Korean dishes, I was hoping to feel rustic but a bit nicer than ‘pull a hunk of meat from a big pot’. Beef is braised with onion, garlic, ginger, mirin, jujubes, shitake mushrooms, kelp, soy, mirin, vinegar, and rice syrup. Carrot and potato braised with the beef until tender, then the carrot pureed with a touch of kochujang, butter, and braising liquid. Potato dried then pan fried until crisp. Slaw is just fried garlic and green onion with sesame seeds, rice vinegar, sesame oil, salt, black pepper, and gochukaru.
I would purée the potato and roast the carrots, but that may just be me. I’ve never tried holding a carrot purée on its own, but maybe it would be OK.
I’m not sure that qualifies as a “slaw,” but if ti works, it works. If you’re going to use the word “jus,” I feel like it should be a bit more visible, maybe on the base of the plate as well as on the beef.