Galbi Jjim (Braised beef short ribs)
Directions
- 1Place 2kg of beef short ribs into cold water and drain the blood for about a day.
- 2Cut 2/3 cup (50g) of green onion into small pieces.
- 3Prepare the sauce by mixing 1 and 1/3 cups (260g) of dark soy sauce, 2/3 cup (100g) of brown sugar, 2/3 cup (120g) of rice wine, 1 and 1/3 cups (240g) of water, 1/4 cup (40g) of crushed garlic, 2/3 tbsp (10g) of crushed ginger, 2/3 cup (50g) of chopped green onions, 1g of pepper, and 4 tbsp (30g) of sesame oil.
- 4Cut 2 king oyster mushrooms (50g) and 2 shiitake mushrooms (50g).
- 5Cut 2 onions (370g) into 1/4 pieces.
- 6Cut 1/3 radish (360g) into 1/8 pieces and trim the bottom parts to round the edges.
- 7Cut 1 carrot (230g) into 1cm thick pieces.
- 8Cut 3 sticks of green onion (160g) into 2-3cm length sizes.
- 9Cut 3 spicy chilis (20g), 2 red chilis (20g), and 5 shishito peppers (20g) according to size.
- 10Rinse the drained beef short ribs again with water and put them in a mixing bowl or sieve to drain the water.
- 11Put 2kg of beef short ribs into a pot.
- 12Add the prepared sauce to the pot with the ribs.
- 13Pour in 1L of water into the pot.
- 14Boil the ribs and sauce for at least 1 hour until the meat is tender, adjusting water amount as needed.
- 15Skim off the foam and oil during boiling.
- 16Add 1/3 radish (360g) to the pot and cook well until it's almost done.
- 17Add 1 carrot (230g), 2 shiitake mushrooms (50g), and 2 king oyster mushrooms (50g) and cook well.
- 18Add 2 onions (370g) when the dish is almost 90% cooked and continue to cook.
- 19Add 3 spicy chilis (20g), 2 red chilis (20g), 5 shishito peppers (20g), and 3 green onions (160g) and mix well, then cook briefly until done.
- 20Carefully place the Galbi Jjim on a plate, arranging the meat and vegetables, and ladle the broth over for presentation.
Ingredients
- 2 kg beef short ribs
- 1.33 cups soy sauce
- 0.66 cups brown sugar
- 0.66 cups rice wine
- 1.33 cups water
- 0.25 cups crushed garlic
- 0.66 tbsp crushed ginger
- 0.66 cups chopped green onions
- 1 g pepper
- 4 tbsp sesame oil
- 3 sticks green onion sticks
- 2 king oyster mushrooms
- 2 onions
- 3 spicy chili
- 5 shishito peppers
- 2 red chili
- 1 carrot
- 0.33 radish
- 2 shiitake mushrooms
- 1 L water
Equipment
big bowlknifepotato knife (optional)sievepotladle
Tips
- Use thick beef ribs meant for Galbi Jjim or short rib soup, not flat LA ribs for roasting, to avoid excessive saltiness or meat detaching from bones.
- Though not essential, minced ginger is recommended for a richer flavor.
- Any type of sugar (white, brown, dark brown) can be used.
- Shishito peppers are optional but add a delicious touch.
- Carrots add color to the dish; bell peppers can be used as a substitute but added later to cook with residual heat.
- Radishes are important for Galbi Jjim, but optional.
- Shiitake and king oyster mushrooms are optional.
- Draining blood from the ribs for a day is crucial, especially for frozen ribs. After thawing, rinse each piece under water to remove bone powder.
- For an even more thorough cleaning and smell control, briefly boil the ribs in water to cook the bones and thicken internal blood before cooking with the sauce.
- Prepare the sauce in advance to gauge the amount needed and to let the flavors meld.
- When adding water during boiling, adjust the amount as needed depending on your cooking surface and pot size.
- Skim off foam and oil during boiling, as the meat is not pre-boiled and contains blood.
- Add radishes first, as they take longer to cook than other vegetables.
- Carrots cook faster than radishes, so add them after radishes have cooked for a while.
- Stir gently to mix ingredients without tearing them apart, especially the radishes.
- Add onions when the dish is about 90% cooked and avoid adding more water at this stage.
- Chilis and green onions are added towards the end of cooking.
- Plate the Galbi Jjim carefully, placing meat first, then other ingredients, and ladle the broth over for a presentable dish.
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