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Recipe: Galbi-jjim – Korean Braised Beef Short Ribs

Recipe: Galbi-jjim – Korean Braised Beef Short Ribs

Galbi-jjim is a delightful Korean dish with succulent and tender braised short ribs. The meat is marinated in a flavorful mixture of soy sauce, sugar, and spices, and then slow-cooked until it’s fall-off-the-bone tender. This sweet and savory dish is often garnished with vegetables and served as a comforting, hearty meal, or as a special meal for celebrations or gatherings with family and friends. It is also a popular dish for holidays and festive occasions. Galbi-jjim is typically served as a main course, accompanied by steamed rice and an array of banchan. Galbi-jjim can be a comforting and satisfying meal during colder months due to its hearty nature, but this delicious dish is enjoyed year-round. This recipe requires some advance preparation, so plan accordingly.

Recipe and notes by my Korean friend Ella @cookiestorykim

Recipe: Galbi-jjim – Korean Braised Beef Short Ribs

Recipe by Ella – @cookiestorykim
Course: DinnerCuisine: Korea
Servings

4

servings

In Korea, Galbi-jjim is often served as a special meal for celebrations or gatherings with family and friends. It is also a popular dish for holidays and festive occasions. Galbi-jjim is typically served as a main course, accompanied by steamed rice and an array of banchan.

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Ingredients

  • Beef + stock
  • 3 lbs beef short ribs cut into bite-size pieces about 2″ x 2″ long

  • ½ onion, cut into big pieces

  • 2 green onions

  • 4 cloves garlic

  • 5 cups water

  • Marinade/sauce
  • 1 cup soy sauce

  • 1 cup sugar

  • 3 cups beef stock (the water the beef was cooked in)

  • ½ cup ground garlic

  • 1 grated onion

  • 1 grated Korean pear

  • For the final stew
  • Vegetables, suggestion: 1-2 potatoes, 1 carrot.

  • Optional: 6 chestnuts (whole and peeled) and 4 jujube (Korean dried dates, peeled and sliced)

  • 1 teaspoon black pepper

  • cup sesame oil (use a high grade Korean sesame oil if possible)

  • Pine nuts and silgochu (shredded red pepper) for garnish

Directions

  • Soak the beef ribs in cold water for 15 minutes to clean the meat.
  • Place beef ribs, onion, green onion and garlic in a big pot.
  • Add water. Place the pot on the stove and bring to a boil. Cook for 10 minutes.
  • Take out the meat from the pot. Strain the stock and set it aside in the fridge for the next day.
  • In a large bowl, combine the soy sauce, sugar, ground garlic, ground onion, ground pear, pepper, and sesame oil to a marinade. Stir until the sugar is fully dissolved, and the mixture forms a savory-sweet sauce. Taste along the way so you get the flavor you like.
  • Put the beef rib back into the pot and mix the beef with the marinade. Leave it in the fridge overnight.
  • The following day
  • Cut the vegetables you intend to use into cubes.
  • Mix sesame oil and pepper and set aside for later.
  • Add 2 ½-3 cups of the beef stock to the pot with the beef ribs. Bring to a boil and let simmer for 30 minutes.
  • Add carrots and potatoes, and let simmer for another 20 minutes.
  • Add any optional ingredients (jujube and chestnuts) and simmer for 10 minutes or until the meat is tender, and most of the liquid is gone, so you have a thick, rather sticky sauce.
  • Just before serving, mix in the sesame oil/black pepper mix.
  • Garnish with pine nuts and silgochu and serve with rice and banchan (Korean side dishes) if you have any.

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