Kashmir x Korea
Rogan josh galbi jjim
Kashmiri red meets Korean braise. Short ribs, long flavour.
180 minTime
28 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original940kcalsame
28 gproteinsame
7 gfibresame
180minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Soak the ribs in cold water 30 minutes, then blanch in boiling water 5 minutes on high heat. Drain and rinse.
- 2Heat the mustard oil until it smokes lightly, then cool slightly. On medium heat, fry whole spices and asafoetida 30 seconds, then sear the ribs 8 minutes.
- 3Take the pot off the heat, stir in chilli powder, fennel and dry ginger, then the curd a spoon at a time, stirring hard. Return to low heat for 5 minutes.
- 4Add the soy, pear, garlic and water. Cover and simmer on low heat 1 1/2 hours.
- 5Add the radish, carrot and chestnuts and simmer uncovered 30 minutes more until the sauce is glossy and the meat is spoon tender.
- 6Meanwhile cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 7Finish with garam masala and salt to taste. Top with spring onion and toasted pine nuts.
Serve it like this
Stack three ribs upright in a shallow bowl, tuck radish and chestnuts around them, spoon the glossy red sauce over and scatter pine nuts and spring onion. Rice in a small bowl alongside.