Galbi Jjim (Korean Braised Beef Short Ribs)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.6 lb (1.2 kg) bone-in beef short ribs
- 2.5 cups (600ml) water
- 4 green onions, divided
- 6 oz (170g) carrot
- 11 oz (300g) Korean radish (or daikon radish)
- 1 mild red chili (optional)
- 4-5 shishito peppers (optional)
- 5 shiitake mushrooms
- 1 Korean pear (or Asian, Nashi pear)
- 1/2 red apple
- 1 kiwi
- 1/2 yellow onion
- 2 green onions
- 1 cup (240ml) water
- 1/2 cup (120ml) soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp Korean beef stock powder (dasida)
- 3 tbsp mirin
- 3 tbsp sugar
- 3 tbsp minced garlic
- 1 tbsp toasted sesame oil
- 1/2 tsp black pepper
- 1/2 tsp MSG (optional)
Instructions
- 1
Thoroughly wash the ribs, especially the bone fragments.
- 2
Blanch the ribs for 5 to 7 minutes over high heat. Drain and give them a good rinse.
- 3
Chop all the fruits and vegetables into big chunks: pear, apple, kiwi, onion, and green onions. Blend everything with 1 cup of water. Optionally, put it through a fine sieve.
- 4
Add the soy sauce, oyster sauce, Korean beef stock powder, mirin, sugar, garlic, sesame oil, black pepper, and MSG (if using). Stir to combine.
- 5
In a large pot, combine the drained ribs, sauce, and 2.5 cups (600ml) of water, making sure they're slightly submerged. Place it over medium heat, uncovered, for 50 minutes.
- 6
Meanwhile, prepare other vegetables. Roughly chop the green onions. Cut the carrot and radish into large chunks and round them out with a vegetable peeler. Thinly slice the chili peppers (if using). Cut the mushrooms into quarters. Optionally, grab 2 or 3 shiitake mushrooms and make a little star on the surface.
- 7
After 50 minutes, add the radish into the pot. Stir to combine. Cook for 10 minutes.
- 8
Add the carrot and mushrooms. Cook for an additional 10 to 15 minutes. When the sauce gets thicker and reduces a little bit, cut the rib with your tongs and scissors and taste. If the beef is super soft and tender, add the rest of the ingredients. (If it’s still tough and there's not enough sauce, add more water and cook it a little longer.)
- 9
Once everything is nice and tender, turn the heat off. Add the green onions and chili peppers. Toss together and let them cook with the residual heat.
- 10
Transfer it to a serving plate. Serve with a bowl of hot rice and kimchi. Enjoy~!