Created by:

Chef Akira Back.

Composition

This dish features Australian Wagyu short ribs cooked sous vide for 48 hours in a traditional Galbi Jjim marinade, resulting in incredibly tender meat and a rich sauce.

On the palate

This dish offers a rich, deeply savoury experience with the tender, well-marinated Wagyu short ribs providing a melt-in-the-mouth texture, complemented by the robust, slightly sweet, and umami-packed sauce that highlights the traditional flavours of Galbi Jjim.

What makes it special?

This dish is a refined take on Chef Akira’s mom’s Galbi Jjim, using Australian Wagyu short ribs cooked sous vide for 48 hours. This method enhances the traditional recipe with unparalleled tenderness and depth of flavour, creating a sophisticated version of the classic short rib dish.

Best paired with:

Chef Akira’s Kimchi Brussel Sprouts. This playful creation came from his attempts to get his daughter to enjoy Brussel sprouts, which aren’t exactly a favourite for most kids—or adults, for that matter. To mask the bitterness, he crafted a rich sauce with gochujang, a classic Korean flavour, and added crunchy rice puffs on top, a surefire hit with kids. The result is a flavourful and fun accompaniment that balances the richness of the main dish perfectly.

Ready to try it?

Akira Back Dubai, W Dubai – The Palm. Call +9714 245 5800. Visit website.