Galbijjim Korean Braised Short Ribs 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 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!