Galbi-jjim (Braised Beef Short Ribs)
korean braised beef short ribs
Ingredients
- 85 g Soy Sauce
- 120 g Mirin
- 50 g White Sugar
- 1.2 g Black Pepper
- 24 g Garlic
- 5 g Ginger
- 470 g Water
- 900 g Beef Short Ribs
- 15 g Dried Shiitake Mushroom
- 280 g Korean Radish
- 160 g Carrot
- 110 g Chestnuts
- 70 g Jujube
- 42 g Rice Syrup
Method
- Sauce: Soak the dried shiitake in cold water 3–4 h until soft, then strain and reserve the soaking liquid. Whisk the soy sauce, mirin, sugar, black pepper, garlic, and ginger into the reserved liquid. Stem the mushrooms and quarter the caps.
- Ribs: Rinse the short ribs and soak in cold water 30–60 min, changing the water a couple of times, to draw out the blood. Blanch in boiling water 5 min, then drain and rinse well; scrub the pot clean.
- Braise: Return the ribs to the pot with the sauce, cover, and cook over medium-high 20 min. Round the radish and carrot into ~1-in chunks. Stir in the mushrooms, chestnuts, radish, and carrot; cover, drop to low, and cook ~1 h, stirring now and then.
- Finish: Stir in the jujubes and rice syrup and simmer 10 min more, until the meat nearly falls off the bone; a skewer should slide through easily; if not, add water to loosen and cook 15–30 min longer. Raise the heat to high and spoon the broth over the meat and vegetables until the sauce reduces to a glaze. Scatter with pine nuts and ginkgo nuts and serve with rice.
Notes
A Korean special-occasion dish. Adapted from Maangchi.