Best Galbi Jjim (Korean Braised Short Ribs)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Servings
4
-
Calories
345 kcal
-
Course
Main Course, Dinner
-
Cuisine
Korean
Best Galbi Jjim (Korean Braised Short Ribs)
Description
This recipe prepares Korean-style braised short ribs, starting by boiling them briefly to remove impurities and excess fat. The ribs are scored with slits to enhance sauce absorption during braising. The sea kelp stock is made by simmering dried kelp, and a sauce is blended from diced onion, Korean pear, kiwi, garlic, soy sauce, dark brown sugar, mirim, and part of the kelp stock until smooth. The ribs are combined with this sauce, additional kelp stock, ginger paste, sesame oil, and black pepper, then simmered covered for about 90 minutes.
Root vegetables like carrots and Korean radish, plus shiitake mushrooms, are added partway through to cook until tender. The mixture creates a fragrant and flavorful braising liquid that tenderizes the meat while imparting a balance of sweet, salty, and umami flavors. The result is tender, richly flavored short ribs with soft vegetables complementing the dish.
Optional additions such as dried jujube, chestnuts, or ginkgo nuts can enhance texture and flavor. Soaking dried shiitake mushrooms beforehand rehydrates them for proper cooking. The dish pairs well as a comforting main course especially in colder weather and benefits from slow simmering to fully develop flavors.
Dried shiitake mushrooms should be soaked for at least 30 minutes prior to cooking. Frozen chestnuts and ginkgo nuts can be used for convenience and added along with the vegetables during braising.
Ingredients
- 3-1/2 to 4 lbs (1.5-1.8 kg) beef short ribs Korean style preferred
- 1/2 onion diced
- 1/2 pear peeled, seeded, and diced, Korean
- 1/2 kiwi peeled and diced
- 5 cloves garlic
- 1/2 cup (120 ml) soy sauce
- 3 tbsp dark brown sugar
- 3 tbsp sweet rice wine mirim
- 2-1/2 cups (600 ml) kelp stock divided, sea kelp
- 1 tsp ginger paste
- 1 tbsp sesame oil
- 1 tsp black pepper
- 2 carrot peeled and cut into big chunks
- 3/4 lb Korean radish peeled and cut into chunks
- 6 shiitake mushroom see note for dried shiitake
For Sea Kelp Stock
- 1 large piece dried sea kelp aka dashima
- 4 cups (960 ml) water
Optional Add-Ins
- 5 dried jujube
- 8-10 chestnut see note below
- 12 ginkgo nut see note below
Instructions
- Place the ribs in a large pot of water and boil for about 10 minutes on medium-high heat. This process helps eliminate any impurities and extra fat. Rinse the ribs under running water, cleaning off any debris from the bones. To enhance sauce absorption during braising, cut a few 1/2-inch slits on the top of the rib meat.
- As the ribs are boiling, start making the sea kelp stock. Gently simmer dried sea kelp in water on medium-low heat for 5 minutes. After simmering, remove and discard the sea kelp, keeping about 2-1/2 cups of the stock aside for use.
- Blend diced onion, pear, kiwi, garlic, soy sauce, dark brown sugar, rice wine, and 1/2 cup of sea kelp stock together in a blender or food processor until the mixture is smooth.
- Put the pre-boiled ribs into a large Dutch oven or heavy pot. Pour the blended sauce over them and add 2 cups of sea kelp stock, ginger paste, sesame oil, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 1-1/2 hours. Remove any excess fat from the surface as necessary.
- If you like, use a knife to smooth out the edges and corners of the carrot and radish pieces; this helps to keep them intact during cooking. For a decorative touch, make light cuts on the tops of fresh shiitake mushrooms.
- Put the carrots and radishes into the pot. Keep simmering for another 20-30 minutes, or until the vegetables become tender. If you're using rehydrated mushrooms, add them to the pot along with the other vegetables.
- Mix in the fresh shiitake mushrooms, dried jujubes, chestnuts, and ginkgo nuts. Continue cooking them in for an extra 10-15 minutes over medium heat. Allow the stew to sit for 10 minutes before serving, giving time for the flavors to meld together. Garnish with chopped green onions and sesame seeds. Serve warm with rice and kimchi.
Notes
- Soak dried shiitake mushrooms in water for at least 30 minutes until fully rehydrated before adding to the braise.
- Use frozen peeled chestnuts and ginkgo nuts from Asian grocery stores as optional additions, adding them with vegetables during cooking.
- Cut small slits into the rib meat to help the sauce penetrate better during braising.
- Pre-boil the ribs to remove impurities and excess fat for a cleaner broth and improved flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 67mg | 22% |
| Sodium | 1281mg | 53% |
| Potassium | 770mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 3411IU | 68% |
| Vitamin C | 22mg | 24% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
