1Place 2kg of beef short ribs into cold water and drain the blood for about a day.
2Place 2kg of beef short ribs into cold water and drain the blood for about a day.
3Place 2kg of beef short ribs into cold water and drain the blood for about a day.
4Cut 2/3 cup (50g) of green onion into small pieces.
5Cut 2/3 cup (50g) of green onion into small pieces.
6Cut 2/3 cup (50g) of green onion into small pieces.
7Prepare 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.
8Prepare 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.
9Prepare 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.
10Cut 2 king oyster mushrooms (50g) and 2 shiitake mushrooms (50g).
11Cut 2 king oyster mushrooms (50g) and 2 shiitake mushrooms (50g).
12Cut 2 king oyster mushrooms (50g) and 2 shiitake mushrooms (50g).
13Cut 2 onions (370g) into 1/4 pieces.
14Cut 2 onions (370g) into 1/4 pieces.
15Cut 2 onions (370g) into 1/4 pieces.
16Cut 1/3 radish (360g) into 1/8 pieces and trim the bottom parts to round the edges.
17Cut 1/3 radish (360g) into 1/8 pieces and trim the bottom parts to round the edges.
18Cut 1/3 radish (360g) into 1/8 pieces and trim the bottom parts to round the edges.
19Cut 1 carrot (230g) into 1cm thick pieces.
20Cut 1 carrot (230g) into 1cm thick pieces.
21Cut 1 carrot (230g) into 1cm thick pieces.
22Cut 3 sticks of green onion (160g) into 2-3cm length sizes.
23Cut 3 sticks of green onion (160g) into 2-3cm length sizes.
24Cut 3 sticks of green onion (160g) into 2-3cm length sizes.
25Cut 3 spicy chilis (20g), 2 red chilis (20g), and 5 shishito peppers (20g) according to size.
26Cut 3 spicy chilis (20g), 2 red chilis (20g), and 5 shishito peppers (20g) according to size.
27Cut 3 spicy chilis (20g), 2 red chilis (20g), and 5 shishito peppers (20g) according to size.
28Rinse the drained beef short ribs again with water and put them in a mixing bowl or sieve to drain the water.
29Rinse the drained beef short ribs again with water and put them in a mixing bowl or sieve to drain the water.
30Rinse the drained beef short ribs again with water and put them in a mixing bowl or sieve to drain the water.
31Put 2kg of beef short ribs into a pot.
32Put 2kg of beef short ribs into a pot.
33Put 2kg of beef short ribs into a pot.
34Add the prepared sauce to the pot with the ribs.
35Add the prepared sauce to the pot with the ribs.
36Add the prepared sauce to the pot with the ribs.
37Pour in 1L of water into the pot.
38Pour in 1L of water into the pot.
39Pour in 1L of water into the pot.
40Boil the ribs and sauce for at least 1 hour until the meat is tender, adjusting water amount as needed.
41Boil the ribs and sauce for at least 1 hour until the meat is tender, adjusting water amount as needed.
42Boil the ribs and sauce for at least 1 hour until the meat is tender, adjusting water amount as needed.
43Skim off the foam and oil during boiling.
44Skim off the foam and oil during boiling.
45Skim off the foam and oil during boiling.
46Add 1/3 radish (360g) to the pot and cook well until it's almost done.
47Add 1/3 radish (360g) to the pot and cook well until it's almost done.
48Add 1/3 radish (360g) to the pot and cook well until it's almost done.
49Add 1 carrot (230g), 2 shiitake mushrooms (50g), and 2 king oyster mushrooms (50g) and cook well.
50Add 1 carrot (230g), 2 shiitake mushrooms (50g), and 2 king oyster mushrooms (50g) and cook well.
51Add 1 carrot (230g), 2 shiitake mushrooms (50g), and 2 king oyster mushrooms (50g) and cook well.
52Add 2 onions (370g) when the dish is almost 90% cooked and continue to cook.
53Add 2 onions (370g) when the dish is almost 90% cooked and continue to cook.
54Add 2 onions (370g) when the dish is almost 90% cooked and continue to cook.
55Add 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.
56Add 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.
57Add 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.
58Carefully place the Galbi Jjim on a plate, arranging the meat and vegetables, and ladle the broth over for presentation.
59Carefully place the Galbi Jjim on a plate, arranging the meat and vegetables, and ladle the broth over for presentation.
60Carefully 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
2 kg beef short ribs
2 kg beef short ribs
1.33 cups soy sauce
1.33 cups soy sauce
1.33 cups soy sauce
0.66 cups brown sugar
0.66 cups brown sugar
0.66 cups brown sugar
0.66 cups rice wine
0.66 cups rice wine
0.66 cups rice wine
1.33 cups water
1.33 cups water
1.33 cups water
0.25 cups crushed garlic
0.25 cups crushed garlic
0.25 cups crushed garlic
0.66 tbsp crushed ginger
0.66 tbsp crushed ginger
0.66 tbsp crushed ginger
0.66 cups chopped green onions
0.66 cups chopped green onions
0.66 cups chopped green onions
1 g pepper
1 g pepper
1 g pepper
4 tbsp sesame oil
4 tbsp sesame oil
4 tbsp sesame oil
3 sticks green onion sticks
3 sticks green onion sticks
3 sticks green onion sticks
2 king oyster mushrooms
2 king oyster mushrooms
2 king oyster mushrooms
2 onions
2 onions
2 onions
3 spicy chili
3 spicy chili
3 spicy chili
5 shishito peppers
5 shishito peppers
5 shishito peppers
2 red chili
2 red chili
2 red chili
1 carrot
1 carrot
1 carrot
0.33 radish
0.33 radish
0.33 radish
2 shiitake mushrooms
2 shiitake mushrooms
2 shiitake mushrooms
1 L water
1 L water
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.