Galbi Jjim
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 25 mins
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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
Description
Galbi Jjim begins by soaking short ribs in water to remove excess blood, then parboiling them to reduce fat and impurities. After discarding the parboil water, the ribs are placed in a clean pot with a marinade made from soy sauce, sugar, grated Asian pear, minced garlic, mirin, sesame oil, and freshly ground black pepper. Water is added, and the ribs are boiled, then simmered covered.
After about 30 minutes of simmering, chunks of Yukon potatoes, carrots, and Korean radish are added to the pot and cooked further until tender but not mushy. Shiitake mushrooms are introduced near the end for additional texture and earthy flavor, simmered uncovered to slightly thicken the sauce.
The final dish has richly flavored, tender ribs with a balanced sweetness and a hearty mix of soft vegetables. A garnish of thinly sliced green onions brightens the presentation and flavor. Galbi Jjim pairs well with steamed rice and is typically served as a shared main dish.
Important steps include parboiling to clean the ribs and adding vegetables late enough to maintain texture. Leftovers store well refrigerated for up to three days and can be reheated gently on the stove or microwave with some broth to retain moisture.
Ingredients
- 5 pounds short ribs bone-in
- 3/4 cup soy sauce
- 1/2 cup sugar
- 1 Asian pear peeled and grated
- 3 garlic minced cloves
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 teaspoon black pepper freshly ground
- 2 1/2 cups water
- 2 medium Yukon potato peeled and cut into 2 inch pieces
- 2 carrot peeled and cut into 2 inch pieces
- 1/2 Korean radish peeled and cut into 2 inch pieces
- 4 ounces shiitake mushroom stemmed and sliced in half
garnish
- 2 green onion 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
- Soaking ribs before cooking removes excess blood for cleaner flavor.
- Parboiling ribs is critical to reduce fat and impurities, enhancing the taste.
- Add vegetables only after ribs have been simmering to prevent them from becoming mushy.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat gently on stove or microwave with some broth.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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