Galbijjim Braised Beef Short Ribs Recipes

GALBIJJIM (KOREAN BRAISED BEEF SHORT RIBS)

Steps:

• Trim excess fat off of the meat. In a large bowl, place the short ribs and fill with cold water to draw out excess blood from the meat. Let sit for about 30 minutes, switching the water every 10 minutes
• In a large pot, add onion, garlic, ginger, and water, and bring to a boil. Once boiling, add the short ribs and boil for 10 minutes, skimming off any foam that forms on the surface
• Remove ribs from broth and set aside. Pour the broth through a strainer into a bowl to remove the solids. Place the broth into the refrigerator for 30 minutes to let the fat rise to the surface
• In the meantime, prepare the braising sauce. Start by grating the apple, onion, and ginger into a bowl, then add the remaining sauce ingredients and mix well until the sugar fully dissolves
• After the broth has been in the fridge for 30 minutes, you should see a layer of fat starting to form on the surface. Do your best and use a spoon to skim off this layer of fat. (Alternatively, you can pause at this step and leave the broth overnight in the fridge. This will ensure that the fat solidifies in a layer at the top of the broth, making it extremely easy to remove)
• Place the ribs and braising liquid back into the large pot and cook over medium heat for 5 minutes, flipping the ribs a few times
• Pour the broth in and cover the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes
• In the meantime, prepare the vegetables. Cut the potato, radish, and carrots into 1 inch pieces
• After 45 minutes, add the prepared radish and carrots to the pot. Make sure that they are mostly submerged in the liquid. After cooking for another 10 minutes, add the potatoes. Cook covered for another 20 minutes
• At this point, the rib meat should be extremely tender. You'll know it's ready when you can easily pierce the meat with a chopstick. If you want the meat to be more tender, keep cooking covered until it reaches the desired tenderness
• Remove the lid and raise the heat back to medium. Cook for about 20 minutes, until the sauce has reduced and thickened to your liking. Remove from pot and serve immediately. 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.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

KOREAN BEEF SHORT RIB STEW (GALBI JJIM)

Steps:

• Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
• Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
• Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
• Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

GALBIJJIM (BRAISED BEEF SHORT RIBS)

Steps:

• Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
• In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
• Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
• Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
• Meanwhile, prepare the vegetables and optional garnish.
• Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
• Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

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~!

GALBIJJIM (KOREAN BRAISED SHORT RIBS), A SIMPLE VERSION

Steps:

• Cut the radish and carrot into nice, big chunks. Using a vegetable peeler, round them out.
• Roughly chop the onion. Cut the green onions into long strips. Cut the mushrooms into quarters.
• Thinly slice the red chili (if using). Cut the shishito peppers (if using) in half or into nice, big chunks.
• Cut the ribs into big, bite-sized pieces.
• In a small container, mix together soy sauce, sugar, oyster sauce, mirin, garlic, sesame oil, corn syrup, and Korean pear juice.
• Add a good amount of oil into a wok (or pot) and place it over high heat. Once it gets nice and hot, add the ribs and sear each side of the ribs.
• Once you've got good color, add the sauce along with water (1 cup). Cover and bring it to a boil over medium heat for about 25 minutes.
• Add the radish, onion, and water (1 cup). Cook for 10 minutes.
• Add the carrot and mushrooms. Boil for another 10 minutes.
• Turn the heat off. Add the green onions (if using) and chili peppers (if using). Stir to combine.
• Transfer it to a serving plate. Sprinkle on the sesame seeds.

SMOTHERED BEEF SHORT RIBS

Steps:

• Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
• In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
• Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.