Galbijjim Lasagna (Korean Braised Short Rib and Bechamel Lasagna)
Galbijjim lasagna layers soy-pear braised short rib meat between lasagna sheets with bechamel and mozzarella, then bakes until golden. The beef short rib is diced and marinated in soy sauce, Asian pear puree, and minced garlic, then sauteed with onion and carrot before simmering in beef stock for twenty-five minutes until the meat turns fall-apart tender. Pear puree acts as a natural tenderizer while adding a subtle fruit sweetness that balances the soy sauce's salt. The long simmer reduces the braising liquid into a concentrated, glossy sauce that soaks into each pasta layer. Bechamel between the layers softens the intensity of the soy-based filling and adds a creamy contrast, while Parmesan crisps on top during baking.
Adjust Servings
Instructions
- 1
Dice short rib meat and marinate with soy sauce, pear puree, and garlic for 20 minutes.
- 2
Saute onion and carrot, then add marinated beef and brown the surface.
- 3
Add stock and simmer 25 minutes to create a tender galbijjim-style ragu.
- 4
Layer bechamel, lasagna sheet, galbijjim ragu, and mozzarella in a baking dish for 3 layers.
- 5
Top with bechamel and parmesan, then bake at 190C for 30 minutes.
- 6
Rest for 10 minutes after baking, then slice and serve.
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