Chef Kyungwon “Ky” Kim of Nuri Steakhouse in Dallas puts a Korean spin on the Thanksgiving table with this take on galbi-jjim, Korea’s beloved soy-braised short ribs. The slow-braised ribs are served inside a whole kabocha squash, which works as both a dramatic serving vessel and a sweet counterpoint to the rich, savory sauce. Read our Q&A with Chef Kim on balancing innovation and nostalgia in holiday menus .
Prep time: about 3 hours, plus marinating
Yield: 4 to 6 servings
INGREDIENTS
Short Ribs and Marinade
2 to 3 pounds beef short ribs
½ cup soy sauce
Pureed pear
Pureed onion
3 tablespoons mirin
2 tablespoons sesame oil
2 tablespoons minced garlic
½ teaspoon minced ginger
Black pepper, to taste
Squash and Vegetables
1 whole kabocha squash
Daikon radish
Carrots
Shiitake mushrooms
Garnish
1 red chili, thinly sliced
1 green chili, thinly sliced
2 green onions, thinly sliced
Special equipment: Steamer
METHOD
Soak the ribs: Submerge the short ribs in plenty of cold water for 1 to 2 hours to draw out excess blood. Drain thoroughly and gently pat dry.
Marinate: In a large bowl, mix the soy sauce, pear and onion puree, garlic, ginger, mirin, sesame oil and black pepper. Add the ribs and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
Prepare the squash: Slice off the top of the kabocha squash to form a lid. Use a spoon to scoop out the seeds and stringy interior. Set aside both the squash and the lid.
Braise the ribs: Transfer the ribs and all of the marinade to a large pot, adding just enough water to cover the ribs. Cover and simmer over low heat for 40 to 50 minutes, until tender.
Prepare the vegetables and garnish: Cut the daikon and carrots into 1-inch cubes, then use a vegetable peeler to round off the sharp edges. This keeps the vegetables intact and the broth from turning cloudy. Cut the shiitake mushrooms into 1-inch pieces. Slice the chilies and green onions; soak the green onions briefly in ice water so they curl.
Add the vegetables: Check that the ribs are tender, then add the daikon, carrots and mushrooms. Simmer for another 15 to 20 minutes.
Steam the squash: While the vegetables cook, place the hollowed squash and its lid in a steamer and steam for about 20 minutes, until tender.
Finish the sauce: Taste and adjust the seasoning. Simmer the braising liquid until it’s rich and glossy, adding a splash of water if it gets too thick.
Assemble: Fill the steamed squash with the short ribs, vegetables and sauce. Top with the sliced chilies and curled green onions, set the lid alongside, and serve.
Chef Kyungwon “Ky” Kim leads the kitchen at Nuri Steakhouse in Dallas, which brings a Korean sensibility to the classic American steakhouse. Nuri has been named one of Robb Report’s 50 Best Steakhouses in North America.
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