Galbi jjim (Korean soybraised beef short ribs)

Soak the ribs in cold water for 1 hour to draw out any blood, changing the water halfway through, then drain. Put the soaked ribs in a large pan and add enough just- boiled water to submerge the meat. Bring to a boil and simmer for 10 minutes. Drain and rinse the meat to remove any scum. Preparing the ribs this way helps to achieve a rich, clean-tasting gravy.

Whizz together all the marinade ingredients using a food processor or hand blender until smooth. Pour the marinade over the meat, cover and chill for at least 1 hour but preferably overnight.

Heat the oven to 180C/fan 160C/gas 4. Put the ribs, along with all the marinade, into a large ovenproof casserole. Add the dried chillies, cinnamon and 750ml of just-boiled water. Scrunch up large sheet of baking paper and run it under cold water. Squeeze out the excess water, then lay it directly on top of the stew, so there’s no gap between the ingredients and the paper. Cover the paper with foil and put the lid on to prevent moisture from escaping. Cook in the oven for 2 hours.

Carefully remove the lid, foil and baking paper. Gently stir in the mooli, carrots, mushrooms and chestnuts. Return the baking paper, foil and lid, and cook for 1 hour or until the meat is meltingly tender.

Carefully remove the meat to a serving platter and set aside. Use a ladle to remove any excess fat from the surface of the stew. If the sauce looks bit thin, put it on a rapid boil for 5-10 minutes to thicken slightly. The sauce should have a pourable consistency.

Tip the vegetables and sauce over the meat. Drizzle over the sesame oil, scatter over the spring onions and toasted pine nuts to serve.