Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!
Galbijjim (or kalbi jjim) is braised short ribs, which is typically served on traditional holidays and special occasions in Korea. I made these ribs for my father-in-law’s birthday, a couple of weeks ago, and again for my son when I visited him this weekend. Galbijjim is a definite favorite at our house!
In contrast to the braising method typical of Western cooking, Koreans do not sear the meat before braising them. The ribs are first parboiled in water with the aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a technique used to remove excess fat and blood from the ribs. I boil the ribs in a small amount of water and use the resulting stock in the braising liquid.
Chestnuts, dates, pine nuts, and gingko nuts are customary garnishes that make this dish look very elegant, but the ribs will still be delicious without them. These succulent ribs, in a rich sauce, will be perfect for any of your special occasions! Then again, why wait for a special occasion to make this tasty comfort food?
- 3 pounds meaty beef short ribs
- 1/2 onion
- 3 -4 thin ginger slices
- 5 garlic cloves
- 3 white parts of scallions
- 1/2 cup soy sauce
- 3 tablespoons sugar 2 for less sweet ribs
- 2 tablespoons honey
- 1/4 cup rice wine or mirin
- 2 tablespoons of sesame oil
- 1/2 medium Asian pear grated (about 1/2 cup)
- 1/2 small onion grated
- 1 tablespoon minced garlic
- 1 teaspoon grated or juiced ginger
- 1/2 teaspoon black pepper
- 10 ounces Korean radish cut into large chunks (about 1-1/2-inch cubes)
- 3 - 4 dried shiitake mushrooms soaked and quartered
- 2 carrots cut into large chunks (about 1 inch long)
- 6 - 8 peeled fresh chestnuts
- 6 - 8 dried Korean dates/jujube
- 10 - 12 gingko nuts or 1 tablespoon pine nuts
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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 (5 or 6 qt), bring 4 cups of water to a boil. Add the ribs, onion, ginger, garlic and scallions.
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Bring it to a gentle boil, uncovered. Skim off the scum on the top. Reduce the heat to medium and cook for 30 minutes. Remove the ribs, reserving the stock.
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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.)
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Mix together all the braising liquid ingredients. Return the ribs to the pot. Pour the braising liquid over the meat. Set it aside to marinate for about 30 minutes.
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Meanwhile, prepare the vegetables.
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Add 2-1/2 cups of the 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 vegetables, leaving out the optional garnish ingredients. Continue to simmer, covered, for about 20 minutes.
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Stir in the optional garnish ingredients. Return to simmer, uncovered this time, for an additional 10 - 20 minutes*, or until the sauce is thicker and the meat is tender but not falling apart.
(*At this time, adjust the heat level and cooking time, depending on how tender you want your ribs to be and how much sauce you like to have. Use medium low heat and additional time for more tender meat with more sauce. Likewise, you can increase the heat to medium to reduce the sauce quicker. Also, leaving the pot uncovered during the last 10 - 20 minutes gives the ribs a nice sheen.)
You may also like:
Slow Cooker Galbijjim (Korean Braised Short Ribs)
Korean Radish Soup (Muguk)
Pressure Cooker Braised Oxtail (Kkorijjim)
Slow Cooker Pork Ribs (Maeun Dwaeji Galbijjim)
Wanjajeon (Pan-fried Meatballs in Egg Batter)
Songpyeon (Half-moon Shaped Rice Cake)
Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
Sigeumchi Namul (Korean Spinach Side Dish)
http://eatingandliving.blogspot.com/2010/10/korean-style-shrimp-salad-with-hot.html
Michelle - So thrilled to hear you made this and it turned out well for you. And thank you for your support and encouragement!