Galbi Jjim
Galbi Jjim | Braised Korean Short Ribs
Galbi Jjim (갈비찜) is definitely a family favorite and for good reason. The short ribs are first parboiled and then braised to perfection in a sweet and savory sauce, until the meat is fall-off-the-bone tender.
Growing up, my mom would make this for our family on special occasions and every time it was such a treat. It was also actually one of the first recipes I learned from her as well. I'm so thankful to now have a family of my own that I can make this dish for and can’t wait for Taylor to grow up so she can join me in the kitchen like I did with my mom.
Ingredients:
- 3 pounds bone-in beef short ribs
- 2 carrots cut into 2” pieces
- 1 small daikon radish cut into 2” pieces
- 1/2 onion sliced
- 3 green onions
- 2 dried jujubes
- 5 chestnuts peeled
Reserve for later:
- 1 Tbsp sesame oil
- 1 Tbsp corn syrup (물엿)
- Sesame seeds
**You can also add shiitake mushrooms and ginkgo nuts as garnish
In a separate mixing bowl, prepare the sauce.
- 1 1/2 cups water
- 6 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp honey
- 1 1/2 Tbsp minced garlic
Directions:
1. Soak the ribs in cold water to draw out the blood for about 45 minutes to an hour. Discard water about half way through and rinse with cold water.
2. In the meantime, wash and cut daikon radish and carrots into 2” pieces. (For aesthetic purposes, I like to round the edges of the carrots and radish so they are all about the same size)
3. Using a small knife, peel chestnuts or you can use already peeled roasted chestnuts.
4. Slice green onion into 2-4” pieces and set aside for later.
5. In a large pot, place rinsed ribs and cover with water. Boil the ribs on medium heat for about 10 minutes. Removed from heat and rinse thoroughly with cold water.
6. In a mixing bowl, add the water, soy sauce, garlic, honey and sugar. Mix until the sugar is dissolved.
7. Slice onion into thin slices and add to sauce mixture.
8. Place ribs in a large Dutch oven and pour prepare sauce mixture in. Cover and boil on medium heat for 20 minutes.
9. Add in the carrots, radish, jujubes and chestnuts and simmer on low heat for about an hour.
10. Before serving, return heat to high to reduce and thicken the sauce. Top with green onion and add in the sesame oil and corn syrup.
11. Top with sesame seeds and serve with a hot bowl or rice.
ENJOY! :)
