Korean Braised Beef Short Ribs (Galbi Jjim)
Braised Short Ribs or Galbi Jjim is a throw it and leave it type of dish that Koreans commonly have during special occasions. It's easy but oh-so succulent!
Servings: 3 people
Ingredients
- 5 cups Water
- 3/4 cup Soy Sauce
- 2/3 cup Brown Sugar
- 8 pcs Peppercorns
- 1/2 stick Cinnamon Stick
- 160 grams Radish Unchopped
- 2 stalks Scallions
- 5 tbsp Sake
- 5 tbsp Mirin
- 40 grams Onion
- 30 grams Garlic
- 40 grams Korean Pear
- 5 grams Ginger
- 5 pcs Jujubee
- 3 pcs Shiitake Mushrooms Sliced
- 100 grams Carrots Shaped into circles
- 5 pcs Uncooked Chestnuts Peeled
- 3 lbs Beef Short Ribs
Instructions
- Soak the short ribs in water for an hour or two to remove the iron in the meat.
- Place the meat in a big pot and add the water, soy sauce, brown sugar, peppercorns, cinnamon stick, radish, scallions, mirin, and sake.
- Blend the onion, garlic, Korean pear, and ginger, then add it to the pot.
- Start boiling the seasoned meat on high.
- Once it starts to boil, put it in medium high heat and start to put in the jujubee, mushrooms, carrots, potatoes, and chestnuts. Let it simmer covered for 40 minutes to an hour and fifteen minutes.
- In the middle of boiling, make sure to remove any scum floating on top of the stew.
- Once the time is up, check for the doneness of the beef, remove from heat, then skim out the oil.
- Drain the sauce in a clean bowl and start removing the unnecessary ingredients not commonly eaten like the cinnamon stick.
- Shape the radish, carrots, and potatos to your liking.
- Optional: When you seperate the sauce and meat, you can boil the sauce to thicken it up and be placed back to the meat afterward.
- Once you place back the sauce with the meat, you can serve it with rice and kimchi. Enjoy!