Galbijjim Lasagna (Korean Braised Short Rib and Bechamel Lasagna)
Quick answer
- Total time
- 90 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 11
About this dish
The soy sauce and pear marinade of galbijjim, Korea's braised short ribs, goes into a thick ragu made from short rib meat cut into small dice instead of being braised on the bone.
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Between the layers, béchamel and mozzarella soften the sweet and salty soy flavor, and the Parmesan on top browns in the oven. It rests for 10 minutes before cutting, because slices taken straight from the oven slump before the layers set.
Ingredients
Instructions
- 1
Cut 500 g beef short rib meat into small dice and trim away any large tough sinew.
Toss evenly with 3 tablespoons soy sauce, 3 tablespoons Asian pear puree, and 1 tablespoon minced garlic, then marinate for 20 minutes.
- 2
Finely dice 150 g onion and 80 g carrot, then cook them in a pot over medium heat for about 3 minutes.
When the onion turns translucent and the vegetables smell sweet, add the marinated beef.
- 3
Raise the heat to high and sear the beef for 2 minutes so the outside cooks quickly.
Stir often before the soy marinade scorches on the bottom, and cook until the meat looks glossy and browned.
- 4
Pour in 350 ml beef stock and bring it to a boil, then lower the heat to medium-low.
Simmer for 25 minutes until the beef separates easily and the sauce reduces to a thick ragu that can hold layers.
- 5
Spread a thin layer of bechamel on the bottom of the baking dish.
Layer 3 lasagna sheets, ragu, and mozzarella in that order, making 3 layers in total and spreading the filling to the edges.
- 6
Cover the top evenly with the remaining bechamel and 40 g Parmesan.
Bake at 190C for 30 minutes until bubbling and golden, then rest for 10 minutes so the layers set before slicing and plating.
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