Galbijjim Braised Beef Short Ribs Recipes

GALBIJJIM (KOREAN BRAISED SHORT RIBS)

Steps:

• Thoroughly wash the ribs, especially the bone fragments.
• Blanch the ribs for about 5-7 minutes over high heat. Drain and give them a good rinse.
• Chop all the fruits and vegetables into nice, big chunks: pear, apple, kiwi, onion, and green onions. Blend everything with water (1 cup). Optionally, put it through a fine sieve.
• Add soy sauce, oyster sauce, Korean beef stock powder, mirin, sugar, garlic, sesame oil, black pepper, and MSG (if using). Stir to combine.
• In a large pot, combine the drained ribs, sauce, and 2.5 cups (600ml) water, making sure they're slightly submerged. Place it over medium heat, uncovered, for about 50 minutes.
• Meanwhile, prep other vegetables. Roughly chop the green onions. Cut the carrot and radish into large chunks and round them out. Thinly slice the chili peppers (if using). Cut the mushrooms into quarters. Optionally, grab 2 or 3 shiitake mushrooms and make a little star on the surface.
• After 50 minutes, add the radish into the pot. Stir to combine. Cook for 10 minutes.
• Add the carrot and mushrooms. Cook for an additional 10 to 15 minutes. When the sauce gets thicker and reduces a little bit, cut the rib with your tongs and scissors and taste. If the beef is super soft and tender, it's time to add the rest of the ingredients. If it's still tough and there's not enough sauce, add more water and cook it a little longer.
• Once everything is nice and tender, turn the heat off. Add the green onions and chili peppers. Toss together and let cook by the remaining heat.
• Transfer it to a serving plate. Serve with a bowl of hot rice. Enjoy~!

KOREAN BRAISED SHORT RIBS (GALBI JJIM)

Steps:

• To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
• Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
• Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.