Korean Braised Short Ribs with Daikon Radish over Rice (Galbi Jjim Bap)

Ingredients

• about 910 g Beef Short Ribs (cut into 2-inch pieces)
• 1 large Daikon Radish (peeled and cubed)
• 1 cup Shiitake Mushrooms (sliced)
• 1 medium Onion (sliced)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 1/2 cup Tamari (gluten-free soy sauce)
• 2 tablespoons Brown Sugar
• 2 tablespoons Rice Wine (Mirin)
• 1 tablespoon Sesame Oil
• 1/2 teaspoon Black Pepper
• 4 cups Cooked Rice
• 1/4 cup Green Onions (chopped)
• 1 teaspoon Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the short ribs with tamari, brown sugar, rice wine, sesame oil, black pepper, minced garlic, and minced ginger. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
2. 2In a large pot or Dutch oven, add the marinated short ribs, sliced onion, daikon radish, and sliced shiitake mushrooms.
3. 3Add enough water to cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the short ribs are tender and the radish is soft.
4. 4Check the liquid level occasionally and add more water if needed to prevent burning.
5. 5Once the short ribs are cooked, remove from heat and let rest for 10 minutes.
6. 6Serve the braised short ribs and daikon radish over cooked rice. Garnish with chopped green onions and sesame seeds.

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