Galbi Jjim (Braised Korean Short Ribs)
Equipment
- 1 Dutch Oven
Ingredients
- 5 lbs beef short ribs 1.5" x 2.5" cuts
- 1/4 lb Korean radish or Japanese daikon cut into 1" wide pieces
- 1/3 lb carrot (about half a large carrot) cut into 1" wide pieces
- 3 scallions chopped into 2" pieces
- 1 onion cut into 1" wide pieces
- 1/4 lb shitake mushrooms cleaned with stems removed
- 5 shishito peppers cut into 1" wide pieces
- 1 red pepper for garnish
- 10 cups water
- 4 dried dates optional
- toasted sesame seeds for garnish
Galbi Jjim Sauce
- 1 scallion finely chopped
- 2 tbsp minced garlic
- 1/2 tbsp grated ginger
- 1/4 cup sesame oil
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1 tsp black pepper
- 1/2 cup matsool or mirin
Instructions
Prep the Short Ribs
- Transfer the short ribs to a large bowl or pot and add enough water until all the short ribs are completely submerged in water. Let the short ribs soak in the water for about an hour. Then drain the water and rinse the short ribs under running water.
- With a sharp knife, make 3 slits in the short ribs. Tip: Make sure to cut against the grain
- Then bring a large pot of water to boil. Add the short ribs to the pot and let them boil for about 10 minutes. As the short ribs are boiling, you'll begin to see dark grey-ish foamy scum float to the top. This is what we're trying to get rid of! Drain the short ribs and rinse them under running water. Then set the short ribs aside.
Make the Galbi Jjim Sauce
- In a bowl, whisk together the soy sauce, brown sugar, matsool (or mirin), garlic, ginger, scallions, sesame oil and black pepper.
Cook the Galbi Jjim
- In a large dutch oven, add the short ribs, sauce and 7 cups of water. Then set the stove to medium heat and cover the pot with a lid. Cook the short ribs for about 1 hour until the braising liquid is reduced. Add the remaining water, one cup at a time, to the pot about every 20-25 minutes as the braising liquid will reduce. TIP: The short ribs should be braising in a gentle boil so adjust the heat accordingly. Check the short ribs about every 20 minutes to make sure the braising liquid isn't reducing too quickly. If the water is evaporating too quickly, lower the heat and add a bit more water. Skim off any excess oil with a ladle.
- Then add the dates, onions, carrots, dates and radish to the pot and cook for an additional 15 minutes over medium heat.
- Finally, add the shitake mushrooms, scallions and shitake mushrooms to the pot and cook for an additional 10 minutes.
- Transfer the galbi jjim to a bowl and garnish with additional chopped scallions, red chili peppers and toasted sesame seeds. Serve with a warm bowl of rice and enjoy!
Video
@chasingcravings Sweet & Savory Braised Korean Short Ribs ✨For me, Galbi Jjim is synonymous with “celebration” because my mother would always make this hearty dish on my birthday and festive Korean holidays like Chusok (Korean Thanksgiving). The short ribs are braised until tender in sweet soy sauce with carrots, radish, dates and mushrooms. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #galbijjim #koreanrecipes #chasingcravings #shortribrecipe
♬ original sound - Chasing Cravings