Galbi-jjim (갈비찜)

Galbi-jjim is the dish that appears at every Korean celebration: Lunar New Year, Chuseok, birthdays, and family gatherings. Beef short ribs braise for over an hour in a sauce built on shiitake mushroom soaking water, soy sauce, mirin, sugar, garlic, and ginger until the meat is so tender it nearly falls off the bone. Carrots and radish, traditionally cut into cubes and rounded into ball shapes for the occasion, braise alongside the ribs and absorb the rich, sweet-savory sauce.

The preparation starts the night before, or at least several hours ahead. Dried shiitake mushrooms soak in cold water for three to four hours, producing a deeply flavored soaking liquid that becomes the base of the braising sauce. The short ribs soak in cold water for at least thirty minutes to draw out blood, then get a quick five-minute blanch to remove scum. This double cleaning is what produces a clean, clear braising liquid.

Chestnuts and jujubes go in near the end, adding sweetness and a textural contrast to the tender meat and soft vegetables. Rice syrup in the last ten minutes gives the sauce a glossy sheen. The final step is increasing the heat and spooning the reduced sauce over the ribs and vegetables repeatedly until everything is glazed and glistening. Pine nuts and ginkgo nuts as a garnish are traditional for the presentation, though the dish is complete without them. This is food for celebrating.