Korean Braised Beef Short Ribs (Galbi Jjim)
Galbi Jjim is short ribs and hearty vegetables braised in a succulent and addictive sauce. It's sweet, savory, and oh-so-delicious!
Servings: 4 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 Peeled but unchopped
- 2 stalks Scallions Unchopped
- 5 tbsp Sake
- 5 tbsp Mirin
- 40 grams Onion Peeled and chopped into chunks
- 30 grams Garlic Peeled
- 5 grams Ginger Peeled
- 40 grams Korean Pear Peeled and chopped into chunks
- 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 to remove the iron in the meat.
- Meanwhile, prepare the radish, garlic, onion, ginger, Korean pear, carrots, and mushrooms.
- 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 them to the pot.
- Boil the seasoned meat on high heat.
- Once the meat is on a rapid boil, place it on medium to simmer for 45 minutes. Make sure to remove any scum floating on top.
- At the 20-minute mark, add jujubee, mushrooms, carrots, and chestnuts. Let it simmer for another 25 minutes.
- Once the time is up, check the tenderness of the beef, remove from heat, then skim out excess oil.
- Drain the sauce in a clean bowl and remove the cinnamon stick, scallion stalks, peppercorns, etc.
- Optional: You can boil the sauce to thicken it up and turn it into a nice glaze.
- Plate the meat and vegetables, pour the sauce back in, and serve it with rice and kimchi. Enjoy!