Galbijjim (braised beef short ribs)
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
1 hr 20 mins
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Additional Time
30 mins
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Servings
4
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Course
Main Course
Galbijjim (braised beef short ribs)
Description
This recipe calls for trimming excess fat from beef short ribs and soaking them in cold water to remove blood before blanching briefly in boiling water with onion, ginger, garlic, and scallions. The cooking liquid is reserved and clarified by skimming off fat. A braising liquid combining sweet and savory ingredients including soy sauce, honey, sugar, cooking rice wine, grated Asian pear and onion, minced garlic, ginger, and black pepper is prepared to infuse deep flavor.
The ribs are returned to the pot with the braising liquid and reserved stock, then vegetables such as Korean radish, shiitake mushrooms, carrot, and scallions are added. This slow braise develops tender meat alongside a flavorful sauce. Optional garnishes include chestnuts, dried jujube, and gingko nuts for added texture and visual appeal.
Serving Galbijjim highlights tender beef with vegetables and a glossy sauce that balances sweet and umami notes. Adjust the heating during braising to control tenderness and sauce thickness, using lower heat and longer cooking for softer meat and more liquid or higher heat to reduce sauce.
Allowing the pot to remain uncovered near the end encourages a shiny glaze on the ribs. Preparing up to the braising stage in advance is convenient for timing the meal ahead.
Ingredients
- 3 pounds beef short ribs meaty
- 1/2 onion
- 3 - 4 ginger thin slices about 1-inch rounds
- 5 garlic cloves
- 2 scallions white parts
Braising Liquid:
- 1/2 cup soy sauce
- 2 tablespoons sugar adjust to taste
- 2 tablespoons honey
- 1/4 cup cooking rice wine or Korean matsul/mirim or mirin
- 1/2 Asian pear grated (about 1/2 cup, medium
- 1/2 onion small, grated
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated
- 1/2 teaspoon black pepper
- 2 tablespoons sesame oil
Vegetables:
- 10 ounces Korean radish cut into large chunks (about 1-1/2-inch cubes)
- 3 - 4 dried shiitake mushrooms soaked and quartered
- 1 carrot cut into large chunks (about 1 inch long, large
- 2 scallion green parts
Optional garnishes:
- 6 chestnuts peeled fresh
- 4 dried jujube up to 6; Korean dates
- 10 gingko nuts or 1 tablespoon pine nuts
Instructions
- Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
- In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
- Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
- Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
- Meanwhile, prepare the vegetables and optional garnish.
- Add 2.5 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
- Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.
Notes
- Adjust the braising heat and time to achieve desired tenderness and sauce consistency: medium low heat with longer time yields softer meat and more sauce; medium heat shortens cooking and thickens sauce.
- Leaving the pot uncovered during the last 10 minutes helps create a shiny glaze on the ribs.
- You may prepare the ribs up to the blanching and braising liquid step ahead of time, then finish braising when ready to serve.
User Reviews
Overall Rating
4.6
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