If I haven’t mentioned it already, I LOVE one pot meals. This usually means that it’s a stew or soup of some sort. For this post, it’s 갈비찜, or Korean braised short rib stew.

Recently at work Troy, our fantastic soup chef, was trying to decide on a new soup to make. I immediately said 갈비찜!! Since he had never made nor eaten it before, I offered to make it so that he could taste it to get to know some of the flavor components that he’s never cooked with before, like chinese dates and ginko nuts. For the recipe, I decided to follow ThousandthDish’s 갈비찜 recipe. I followed his food blog way before blogging was even popular. Sadly, he doesn’t blog anymore, at least not that I know of.

As ThousandthDish mentions in his recipe, scoring the beef is really important. It helps to break down some connective tissue and allow flavors to really penetrate the meat. I picked up 4lbs of grass fed short ribs and had them cut into 1 1/2″ pieces. I scored them on all sides and seasoned them generously with salt and ground black pepper.

I followed the recipe to the very last detail and the outcome was purely amazing. I’ve cooked 갈비찜 at home before, following other recipes from various websites and/or Korean cookbooks, but nothing compared to his recipe. If you are going to take on this royal dish, I suggest you try his way first.

The outcome. Doesn’t it just look so delicious?!