Galbi Jjim – Korean Braised Short Ribs. My mom’s speciality! Every Christmas, my mom makes a large pot of these braised beef short ribs. As it simmers and reduces, the savory aroma permeates through the house, and everyone starts to lose their focus… Today, I want to share with you how to make this incredible dish! It does require some marinating time but the steps are quite easy-to-follow. If you really like the recipe (for 2 people), double-up the portions and make it for the whole family!
The marinade for this recipe is spot-on! Great balance of sweetness, savoriness, saltiness and umami. Note that we are using Korean Pear, which adds a fair amount of sweetness while also tenderizing the meat. If you don’t have a Korean mart nearby, substitute the Pear with Kiwis. Kiwi – like Korean Pears – contain enzymes that break down the collagen in meat. (We recommend using 4 whole Kiwis as a substitute for 1/2 a whole Korean Pear).
- Leave the meat to marinate for 1 whole day. The minimum is 12 hours (overnight) – so the marinade penetrates the meat
- Before adding-in the vegetables, poke the simmering meat pieces with a chopstick. It should go through with some effort. However, if the meat is very firm, let it boil away for longer until it gets more tender.
- Make sure to boil the meat with a lid-on – that way the broth doesn’t evaporate away too quickly. Towards the end of the cooking process, if there is only little broth left, don’t be afraid to add in some more water and continue to boil. The flavor will still taste great!
- If you have a pressure cooker, use it! It will reduce the cooking process by half.
- This will make enough portions for 2 people. Test out the recipe and tweak to your preference. Then double up the ingredients and make it for the whole family!
Bon Appetit Neighbors! 🕺😛 This one is an incredible dish!!
-Dan-yul out ⛵️
Galbi Jjim - Korean Braised Short Ribs
- 800-900 grams Beef Short Ribs
- Handful of Korean Radish
- 1 whole Carrot
- 3 stalks Spring Onion Each, forearm-sized piece
- 5 Shiitake Mushrooms
- 1 cup Water
Beef Short Ribs Marinade
- 1/2 a whole Korean Pear (Or use 4 Kiwis)
- 1/2 whole Onion
- 6 cloves of Garlic
- 10 Tablespoons of Soy Sauce
- 10 Tablespoons of Mirim (or Rice Wine) (Or use any white cooking wine)
- 1 Tablespoon Oyster Sauce
- 2 Tablespoons Honey (Or use Oligodang Syrup, Corn Syrup, Mulyeot)
- 2 Tablespoons Sugar
- 1 teaspoon (!) Minced Ginger
- 1 Tablespoon Sesame Oil
- 6-8 cracks of Black Pepper
- Soak the short ribs in cold water for 3-4 hours. Once every hour, replace this water with fresh water.
Prep Fresh Ingredients & Make Marinade
- While you wait, let's prep the fresh ingredients: Cut a Korean Pear in half (we'll use only half of it) and peel it. Then cut and peel 1/2 a whole onion. Set aside 6 cloves of garlic.
- Take out a blender. Throw in the Korea Pear, Onion and Garlic. Then, add in the other ingredients: Soy Sauce (10 Tablespoons), Mirim (10 Tablespoons), Oyster Sauce (1 Tablespoon), Honey (2 Tablespoons), Sugar (2 Tablespoons), Minced Ginger (1 teaspoon!), Sesame Oil (1 Tablespoon) and Black Pepper (8 shakes). Give it a good mix with the blender.
Blanche & Marinade Meat
- After 3 hours of soaking, drain the water from the short ribs. Next, fill a pot with water. Bring it up to boil first. Then place each meat piece into the pot and set a timer for 3 minutes. After 3 minutes, drain the water and give each short rib one final rinse under running water. Let it sit in a strainer and drip-off excess water.
- Take out a mixing bowl. Place-in the blanched short ribs and cover them with the marinade sauce. Next, cover the mixing bowl with aluminium foil. Place in the refrigerator for at least 12 hours (or overnight). For the best flavor... leave in the refrigerator to marinate for 24 hours.
Prep Ingredients & Cook short ribs
- The next day, take out a large pot (that has a matching lid!). Place-in the short ribs, along with all of the marinade. Then add-in 1 cup of water. Bring the pot up to boil. Once it starts to boil, use a soup ladle and skim the scum off the top. Now, place the lid-on and let it boil away on medium-high heat for 25-30 minutes.
- While you wait, prep fresh ingredients: Cut Korean Radish and carrots into large chunks. (Optional step: Round-out the edges of the veggies as shown in video). Cut Shiitake Mushrooms in half. Chop Spring Onion stalks at a slight slant.
- After 25-30 minutes, open the lid. Use a chopstick and poke the meat to see if it goes through. If it's very firm, please reduce for a bit longer (ok to add a bit of more water).
- Next, add-in the Korean Radish and Carrot chunks. Gently stir it into the broth. Place the lid back on and allow it to reduce on medium heat for 10-15 minutes.
- After 10-15 minutes, check to see if the carrots have turned soft. If so, add in the mushrooms. Give it another 5 minutes to reduce. (Note: If you're broth has reduced too much, simply add-in some more water).
- Give a final poke of the meat and ingredients. Check to see if they are all tender. If they aren't - simply put the lid back on and let it reduce for longer. (Note: If you're broth has reduced too much, simply add-in some more water).
- Turn off the heat and plate. Serve with a bowl of hot rice! Bon Appetit!