Galbijjim Korean Braised Short Ribs A Simple Version Recipes

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.

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.

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.