how to make braised korean short ribs (feat. vermicular)

update: Code HWOO10 EXTENDED TO 7/31/24
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korean braised short ribs, or galbi jjim, is arguably one of the greatest dishes ever. i think everyone's seen an IG story of mozzarella cheese being torched upon a mountain of short ribs at the LA staple's Sun Nong Dan. this is my version of galbi jjim, and it's got a twist by utilizing the precision cooking abilities of the Vermicular. You can still make this dish without a vermicular, just use the same ingredients below and braise on a low simmer for 3-4 hrs
Vermicular KZbin Channel | / vermicularglobal
Vermicular IG | / vermicular_global
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CHAPTERS
00:00 - 01:35 - intro (feat. vermicular)
01:36 - 04:08 - prep (aromatics/mirepoix)
04:09 - 05:33 - prep (braise/cook)
05:34 - 06:18 - rice
06:19 - 09:25 - finishing the dish
09:26 - 10:13 - conclusion
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RECIPE | GALBI JJIM 갈비찜
8 to 10 - bone-in short ribs, trim any silver-skin and fat
neutral oil or beef tallow for searing
salt
1 - small carrot, diced
1/2 - yellow onion, julienne
3 - large scallions (dae pah), minced
6 - garlic cloves
5 - black garlic cloves
3 - slivers of ginger
2 - golden kiwis (ideally asian pear)
1/2 cup - korean radish, grated
150 g - soy sauce
25 g - mirin
15 g - toasted sesame oil
60 g - korean plum extract syrup (매실청)
30 g - yondu
150 g - sugar
600 g - kombu water (kombu soaked water, 1-5 days)
kiwi jeong, or any syrup (optional)
red wine reduction (optional)
carrots, oblique cut
potatoes, large dice
oyster mushrooms, or any kind
rice cakes
bok choy
mozzarella cheese
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[@sharanyasharma7830]

I sound weird but you were some of the first few chefs to inspire me to start learning how to cook, just seeing you be so professional and precise with cooking just makes my foodie heart happy. Keep up the good work (you never fail to make me hungry) thank youu❤

[@juggernautlila]

That’s not weird at all!

[@hwoo.lee]

:') thank you so much man - i appreciate the kind words more than you know 🖤

[@rigogonzalezjr.9075]

He's back at the HQ so you know it's going to be a banger vid.

[@hwoo.lee]

ngl - my timeline is all sorts of fked up, next vids are back in Japan and some in LA

[@classyjohn1923]

bruh, this was probably filmed before his move to Japan...

[@charmander_007]

Nice to see you back in the home kitchen hwoo! Love to see your precision and quality of effort mixed in with home-cooking styles. You’re one of my biggest inspos ❤

[@SteveTulk]

Those cutting boards are sweet. Would you share where you found the black stone one?

[@Tunne0]

An air fryer can wait, everyone, I want this vermicular crockpot induction plate cast iron thinga magic! nyam nyam!!! galbi-jjim was definitely one of my favourite dishes while I lived in Korea!

[@Deckofcards52]

This looks amazing, your videos are inspiring

[@FireHeulen]

excuse me but what the hell was that grater for the radish..

[@corinnebarto5940]

Yes, we need to know

[@hwoo.lee]

it's a bamboo oni-oroshi! it's a coarse grater for things like daikon! i got this from a sushi chef in Japan, but they are super cheap online!

[@kurtid2425]

I feel like I’m not supposed to be here but first hahaha. Keep up the good work, you’ve inspired to cook and I’m interning in my first kitchen because of this obsession. Thanks H, hopefully one day I can go to one of your pop ups. Love from Indonesia and Australia.

[@Stardew797]

Glad ur back, ur like my mentor for culinary arts, I have learned a lot from your channel.

[@hwoo.lee]

🫶 glad to be back as well :)

[@meagan.868]

I miss these videos from you! Hope you’re good ❤

[@chefdevanofficial]

Beautiful recipe. Gotta try the short rib with that texture

[@haniawaliyah]

your galbi jjim looks so scrumptious i wish i could try it

[@kdumpling8223]

Thanks for sharing chef! How would you adapt the method for at home cooking in a regular Dutch oven / conventional oven combo? Can you still set the oven temp to 150°F and let it braise in oven for 11hrs? Will that yield similar results? Thank you

[@adasevic2]

Yoo! Would it be possible to do with a cast iron pot and put it in the oven at low temp? Say anything between 60-100 degrees Celsius?

[@vegeking3840]

8:59 what you used for garnish is a 쑥?

[@stefanbadiscu8577]

Anyone know some books with technics. Or some good books to learn more stuff?

[@austinpeng2476]

Can you share where you found the black stone cutting board?

[@imgsv]

Hi H woo, stupid question so I know this is difficult to do in a sous vide machine. But if one were to try is it Ok to sort of pre sear the short rib and vege and make the stock and only cook the beef short rib in a portion of the stock in vaccum bags? Or would you recommend also throwing some of the vegetables in there?

[@RoadsLessTraveled94]

Love the content H!! how would you suggest getting started to actually work in the field as a home cook? much love!

[@Tastingthestars]

Wait! Will it still turn out the same without dry aging the shortrib?

[@dopeYThandle]

This is wildly random and off topic but sir you are absolutely stunning. I love watching you create and you can tell how passionate you are about the foods you are preparing! 😍😍 stay beautiful man, and come visit PDX sometime.

[@qb6279]

Hi H, I love your cooking videos! What is black garlic? Is it seasonal?

[@tacosyk]

According to google, "Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves. Black garlic is used in a wide variety of culinary applications."

[@tomoe4811]

good soup

[@beereenting4991]

I need the grater!!

[@thecosmicraye3335]

i want this dish at my next birthday party

[@MyspacHor911]

What's the purpose of quartering the rice?

[@quintenjacobs5684]

are there any more budget friendly alternatives from the vermicular?

[@tacosyk]

Just use the oven, works more or less the same (Although you'll have to monitor the temperature a bit more).

[@jesseleavitt2818]

absolutely mental bruv

[@ThatApronGuy1]

The kiwi seems unique to me! Makes me wonder how other things like passionfruit might work 😏 also opens wallet for a vermicular 😅

[@hwoo.lee]

ideally, it's asian pear because there's an enzyme that breaks down the meat! However, kiwi also has an enzyme that tenderizes meat too!

[@ThatApronGuy1]

@@hwoo.lee ah makes sense!

[@themurilomoura]

@@ThatApronGuy1 pineapple too

[@ThatApronGuy1]

@@themurilomouragood one!

[@lisavoon8511]

How do you dry age your steak or short rib in your own kitchen?

[@AhmadIzzJ]

He has a home dry aging unit. It's basically just a fridge with a fan, the convection oven equivalent for traditional oven.

[@melisalubis2976]

got a question, what is gold kiwi cheong? thankuuuu

[@AhmadIzzJ]

Basically this, made with golden kiwi. kzbin.info/www/bejne/sKevdXp-ZtCIe7c

[@joshgore997]

your half a carrot and my half a carrot are 2 totally different amounts of carrot

[@DJFaNaTiiC]

Ok bro? I’m gonna need that Asian style grater

[@hwoo.lee]

it's a bamboo oni-oroshi! it's a coarse grater for things like daikon! i got this from a sushi chef in Japan, but they are super cheap online!

[@monstermushmush]

that costs so much :( can i use instant pot?

[@jside108]

Instapot makes an electric castiron dutch oven.

[@Arcaea1337]

my liege i am here to watch ur video

[@gamby16a]

OK that Vermicular looks like a serious piece of kit. Like a higher end Instant Pot, but no pressure cooker function. Looks dope. The mozzarella breaks my heart tho. Cheese is my one culinary kryptonite 😐

[@MG-ul3mi]

I LOVE U NO HOMO

[@sophisticated6171]

👌🏽

[@louiscatacalos6715]

26 seconds ago is crazy

[@dixonmatt7235]

lol the plating section made me think of ned flanders hot chocolate

[@hakumisuto520]

period comment

[@jellybean7955]

Hi

[@saudigold50]

Top notch. $50 dish.

[@tauhid9983]

hold up... sorry can someone tell me that mozzarella is smth yall put on your short ribs

[@heekim3373]

Don’t you often find bokchoy flavor to be overpowering in a dish that typically doesn’t feature it?

[@AhmadIzzJ]

I sure do.

[@pandaboi225]

Yo, that’s a girthy ass carrot

[@johnnyjocks7936]

Haha just looked it up 800 😮‍💨

[@DannyGrubs]

feed me bro

[@Jordybballking]

That is the biggest carrot I have ever seen wtf

[@kurtid2425]

Why does this have no views what

[@q-annalim6855]

TIL you can eat kiwi skins😅😀

[@threemothers]

Didn’t think it needed the cheese but then it’s your food. Enjoy

[@natuhliejade]

.

[@ramen4131]

The mozzarela cheese is such a bad touch.

[@manfromwuhan714]

Why’s it so fucking loud lmao.

[@denisafanasev5260]

Despite the whole video and the recipe are great, the sound is awful. Even quite background music seems to disturb from listening to you. Need to fix it imo

[@aaronmemon3148]

dude you gotta work on your audio

[@VibhasChaudhary]

i WILL DO 10000 PUSHUPS IF H WOO REPLIES JUST SAY HAPPY BIRTHDAY TO MY FREIND ABHINAV

[@jonathanpierce9743]

.