Hey guys, my parents just opened up a Korean restaurant and I’ve been tasked with making our braised beef short ribs (galbijjim) better. ’ve been searching for different ways to make it better but the methods I’ve found don’t really seem applicable to this dish. Currently thinking about confit, charring aromatics before braising, and adding a smoky element into the dish. Do you guys have any other ideas that I can try out? Gonna be doing a bunch of testing this week to hopefully finalize something. Thank you!
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