Galbi Jjim
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Inactive Time
30 mins
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Total Time
2 hrs 5 mins
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Servings
6
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Calories
673 kcal
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Course
Main Course, Dinner
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Cuisine
Korean
Galbi Jjim
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A simple and mouthwatering recipe for Galbi Jjim, Korean braised short ribs. The tender slightly sweet and savory short ribs are packed with flavor and braised alongside a medley of vegetables and served with steamed rice for a delectable complete meal.
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Ingredients
- 5 pounds bone-in short ribs
- 3/4 cup soy sauce
- 1/2 cup sugar
- 1 peeled and grated asian pear
- 3 minced garlic cloves
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups water
- 2 medium Yukon potatoes, peeled and cut into 2 inch pieces
- 2 carrots, peeled and cut into 2 inch pieces
- 1/2 Korean radish, peeled and cut into 2 inch pieces
- 4 ounces shiitake mushrooms, stemmed and sliced in half
garnish
- 2 green onions, thinly sliced
Instructions
- Place short ribs in a large bowl and fill with water. Allow short ribs to sit for 30 minutes. Drain.
- Place short ribs in a large pot and fill with water until ribs are just covered.
- Place pot over stove and bring to a boil over medium-high heat. Boil ribs for 20 minutes.
- Transfer short ribs to a plate, drain water and clean pot.
- Whisk together soy sauce, sugar, grayed pear, garlic, mirin, sesame oil, and black pepper.
- Place ribs back into the pot along with braising liquid and toss together.
- Add water, cover pot and bring to a boil over medium-high heat. Boil for about 30 minutes.
- Add potatoes, carrots and radish to the pot, cover again and simmer for about 25 minutes.
- Add mushrooms and simmer, uncovered, for about 10 minutes.
- Sprinkle short ribs with green onions and serve with steamed rice.
Notes
- Tips and Tricks
- Storing
- Galbi jjim can be stored in an airtight container, in the refrigerator for up to 3 days. Cool braised short ribs until warm, transfer to an airtight container and refrigerate until ready to use.
- Reheating
- Transfer short ribs, vegetables and braising liquid to a small pot and simmer over medium-low heat for about 10 minutes or until short ribs have just heated through.
- Alternatively, galbi jjim can be transferred to a microwave safe container, topped with a damp paper towel, and microwaved for 2 minutes. Uncover, toss together, then recover with damp paper towel and microwaved for an additional 1 to 2 minutes depending on amount (of food being reheated) and strength of microwave.
- Allowing the short ribs to sit in water before cooking draws some of the excess blood from the ribs producing a cleaner flavor and dish.
- Parboiling the short ribs is important and shouldn't be skipped! This helps to remove some fat from the short ribs, also producing a cleaner and better tasting galbi jjim.
- It's important to add the vegetables once the short ribs have been braising for awhile to prevent them from becoming soggy and mushy.
Nutrition Information
Show Details
Calories
673kcal
(34%)
Carbohydrates
40g
(13%)
Protein
58g
(116%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
163mg
(54%)
Sodium
1874mg
(78%)
Potassium
1528mg
(44%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
3447IU
(69%)
Vitamin C
21mg
(23%)
Calcium
62mg
(6%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 40g | 13% |
| Protein | 58g | 116% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 163mg | 54% |
| Sodium | 1874mg | 78% |
| Potassium | 1528mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 3447IU | 69% |
| Vitamin C | 21mg | 23% |
| Calcium | 62mg | 6% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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