Galbi Jjim (Korean Braised Beef Short Ribs)
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/2 soy sauce
  • 3 sugar*
  • 2 honey
  • 1/4 rice wine or mirin
  • 2 sesame oil
  • 1/2 grated asian pear
  • 1/2 small onion, grated
  • 1 garlic, minced
  • 1 ginger, minced
  • 1/2 black pepper
  • 3 meaty beef short ribs, trimmed of fat
  • 4 water
  • 1/2 onion
  • 3 -4 thin slices ginger
  • 5 cloves garlic
  • 3 scallions, white parts only
  • 8 korean radish (daikon), cut into 1 ½-inch cubes
  • 3 -4 dried shiitake mushrooms, soaked and quartered
  • 2 carrots, cut into 1-inch-long chunks
  • 6 -8 fresh chestnuts, peeled, for garnish (optional)
  • 6 -8 dried korean dates or jujube, for garnish (optional)
  • 10 -12 gingko nuts or 1 tablespoon pine nuts, for garnish (optional)
Directions
  1. Mix together all of the braising liquid ingredients in a bowl and set aside.
  2. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain. In a 5- to 6-quart pot, bring the water to a boil over high heat. Add the ribs, onion, ginger, garlic, and scallions.
  3. Return it to a gentle boil, uncovered. Skim off any impurities that rise to the top. Reduce the heat to medium and cook for 30 minutes. Drain, and reserve 2 ½ cups of the stock.
  4. 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.) Return the ribs to the same pot. Pour the braising liquid over the meat. Set aside to marinate for about 30 minutes.
  5. Next, add the reserved stock to the marinated ribs. Cover and bring it to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Stir in the radish, mushrooms, and carrots. Continue to simmer, covered, for about 20 minutes.
  6. Stir in the optional garnish ingredients. Return to simmer, uncovered this time, for an additional 10-20 minutes, or until the sauce is thickened and the meat is tender but not falling apart. Remove from the heat and serve.