Korean Braised Short Ribs (Galbi Jjim)

Ingredients and Weight:

• Short ribs: 2 pounds (900 grams)
• Soy sauce: 3 tablespoons
• Brown sugar: 1/2 cup
• Korean chili paste (gochujang): 2 tablespoons
• Ginger: 1 tablespoon (chopped)
• Garlic: 4 cloves (chopped)
• Sesame oil: 1 tablespoon
• Onion: 1 (chopped)
• Green onions: 2 (chopped for garnishing)
• Korean pepper flakes (optional): 1 tablespoon for additional spice

Preparation Time:

• Preparation: 20 minutes
• Cooking: 3 hours

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat a tablespoon of sesame oil over medium-high heat.
2. Add the chopped onion and ginger, and cook until softened.
3. Add the short ribs and cook until browned on all sides.
4. Add the soy sauce, brown sugar, chili paste, and Korean pepper flakes (if using). Mix well.
5. Reduce heat to low and let it simmer, covered, for about 2 hours or until the meat is tender and the sauce is thickened.
6. Garnish with chopped green onions before serving.

Nutritional Information: (Based on the given ingredients and a general nutrition database)

• Calories: 600-700 (depending on the exact ingredients used)
• Protein: 35-45 grams
• Fat: 30-40 grams (including saturated fats)
• Carbohydrates: 30-40 grams (mainly from sugar)
• Fiber: 5 grams (from vegetables)

Dish Characteristics:

• The dish is rich in flavor with a sweet and spicy taste.
• The meat is tender and falls off the bone after braising.
• It's a hearty dish that pairs well with rice or noodles.

User Comments:

1. "The flavors were spot on! This is the best Korean braised short ribs I've had." - John Smith
2. "The meat was so tender and juicy. The sauce was just perfect - not too spicy and not too sweet." - Emily Johnson
3. "I added more chili flakes for a spicier version. Still came out great!" - David Lee

Special Precautions and Tips:

• Use fresh short ribs for best results. Frozen ribs might not have the same tenderness after braising.
• Adjust the amount of chili paste or pepper flakes to suit your preference for spice level.
• The longer you can let it simmer, the more tender the meat will be. However, ensure the pot is covered to retain the moisture and prevent burning.