Have you heard of Galbi Jjim / Kalbi Jjim / Galbijjim ( 갈비찜 ) before ? Korea has many braised recipes and galbi jjim is braised short ribs made with ( much ) beef brusque rib .
It is typically served during the gay holidays like Korean lunar new years ’ day ( seollal ) and harvest festival days ( chuseok ) or at person ’ sulfur birthday or at a marry reception. It is decidedly one of the highlight dishes during these times .
I would say the best thing about galbi jjim is super tender meat that is coated with sticky, salty, fresh, and balmy sauce. It ’ s enormously addictive ! You can finish a bowl of rice with it in no time !
The only downside is that its traditional cook method is a short bit labor and clock time intensifier .
Though the ingredients are identical available – you may not flush need to visit a korean grocer particularly if you ’ re not going to add any optional ingredients .
For your information, you can get the right cut of brusque rib from your local butch excessively. Just show them the below photograph and tell them that the size is about 4cm x 6cm ( 1.6 inch ten 2.4 inch ). That ’ s what I often do .
present, to save some fudge time, many Koreans make galbi jjim in a stove exceed pressure cooker, but I used my dutch oven for this recipe. While it may take 1 hour extra than blackmail cook, the leave is outstanding !
Some say that traditional cook methods result in better taste and better textured galbi jjim. But, I will let you decide .
besides, in case you ask me, I ’ ve made braised ribs using pork several times in the past as well. Though it was so long ago that I should revisit my recipe again soon. In that recipe, I used my electric pressure cooker ( aka Cuckoo IH rice cooker )
I besides know some people make galbi jjim in a behind cooker excessively. I will share these versions as I test them out by rights. Based on my relatively little slow cook and imperativeness cook experience, I would add no water or a draw less water if I ’ meter using them. anyhow, stay tuned !
In the mean time, I hope you enjoy my traditional galbi jjim recipe ! It ’ s my labor of love ! ❤️
update : If you have an clamant batch or an electric coerce cooker, be sure to check out my blink of an eye pot korean light ridicule recipe ! This is barely angstrom dear as the below recipe. even better, it ’ randomness agile and less work !
Ingredients for Galbi Jjim (Serves 4 to 6)
Main
- 1.5 kg to 1.8 kg / 3.3 to 4 pounds bone-in beef short ribs
- 1 1/2 cups water
- 2 carrots (275g / 9.7 ounces), cut into medium size pieces
- (optional) 8 dried jujube
- (optional)10 ginkgo nuts, peeled
- (optional) 10 chestnuts, peeled
Sauce
- 170g / 6 ounces red apple (or nashi/asian pear), cored & chopped
- 60g / 2 ounces onion, peeled & chopped
- 6 Tbsp regular soy sauce
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 5 whole black peppers
*1 Tbsp = 15 milliliter, 1 Cup = 250 milliliter
How to Make Galbi Jim
1. Soak the beef rib in cold urine for 10 to 20 mins. This is to draw out the red liquid ( which looks like blood ) from the meat. Change the body of water a few times during this time .
2. Blend the sauce ingredients in a mixer or food central processing unit. Set it apart until needed .
3. In a big pot, in rolling boil urine, boil the rib for 6 to 8 minutes over medium high heat. Drain the water and rinse the rib in cold running water. Cut off any obvious excess fatten from the rib .
4. Place the ridicule in a dutch oven and pour the water in ( 1 & 1/2 cup ). Add 2/3 of the sauce. Boil them over medium heating system for about 30 mins, covered. Stir gently and change the status of the ridicule. Reduce the heat to medium humble and continue to simmer for about 10 minutes, covered .
5. Add the remaining ingredients ( carrots, jujube, ginkgo nuts, chestnuts and the remaining sauce ) and continue to simmer it over medium low heat for about 20 mins, covered .
6. By now the ridicule should be amply cooked, but they may not be tender. Continue to simmer them over medium first gear heat until your hope tenderness is achieved. ( I normally simmer it for an extra 1 hour, covered. ) Depending on how farseeing you simmered it, you may still have a reasonable measure of sauce/liquid left in the toilet .
To boil it off, you can heat up the stove to medium high heat and boil it for 10 to 12 minutes, covered. This should thicken the sauce and leaves equitable the right amount of it at the bottom of the pot. alternatively, you can continue to boil off the sauce over medium low estrus until the sauce about disappears. ( This can take another 1 hour or so. And this will make the kernel off the bone. FYI, many korean moms would say that the bones shouldn ’ t fall off as it ’ sulfur visually less appealing when you serve it. )
7. Serve galbi jjim hot with steam rice and other korean side dishes. To reheat, add 1/3 cup of body of water in a dutch oven and boil it for 5 to 7 mins over metier high heat, covered .
Galbi Jjim (Korean Braised Short Ribs)
Super tender Korean braised beef short ribs – galbi jjim recipe!
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Prep Time:
30
minutes
Cook Time:
2
hours
15
minutes
Total Time:
2
hours
45
minutes
Servings:
4
Calories:
1244
kcal
Ingredients
MAIN
-
▢
1.5 – 1.8 kilogram bone-in beef short circuit rib ( 3.3 to 4 pounds )
-
▢
1 1/2 cups water system
-
▢
2 carrots ( 275g / 9.7 ounces ), cut into medium size pieces
-
▢
8 dried jujube ( optional )
-
▢
10 ginkgo nuts , peeled ( optional )
-
▢
10 chestnuts , peeled ( optional )
SAUCE
-
▢
1 bolshevik apple or nashi/asian pear, ( 170g / 6 ounces ), cored & chopped
-
▢
1/2 onion ( 60g / 2 ounces ), peeled & chopped
-
▢
6 Tbsp regular soy sauce
-
▢
2 Tbsp
brown university carbohydrate
-
▢
2 Tbsp honey
-
▢
2 Tbsp rice wine ( mirin )
-
▢
1 Tbsp minced garlic
-
▢
1 tsp sesame oil
-
▢
5 whole black peppers
Instructions
-
Soak the beef ribs in cold water for 10 to 20 mins. This is to draw out the red liquid (which looks like blood) from the meat. Change the water a few times during this time.
-
Blend the sauce ingredients in a mixer or food processor. Set it aside until needed.
-
In a large pot, in rolling boiling water, boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs.
-
Place the ribs in a dutch oven and pour the water in (1 & 1/2 cups). Add 2/3 of the sauce. Boil them over medium heat for about 30 mins, covered. Stir gently and change the position of the ribs. Reduce the heat to medium low and continue to simmer for about 10 minutes, covered.
-
Add the remaining ingredients (carrots, jujube, gingko nuts, chestnuts and the remaining sauce) and continue to simmer it over medium low heat for about 20 mins, covered.
- By immediately the rib should be in full cooked, but they may not be tender. Continue to simmer them over medium low heat until your coveted tenderness is achieved. ( I normally simmer it for an extra 1 hour, covered. ) Depending on how long you simmered it, you may still have a reasonable amount of sauce/liquid left in the pot. To boil it off, you can heat up the stave to medium gamey heat and churn it for 10 to 12 minutes, covered. This should thicken the sauce and leaves merely the right come of it at the bottom of the toilet. alternatively, you can continue to boil off the sauce over medium low heat until the sauce closely disappears. ( This can take another 1 hour or so. And this will make the meat off the bone. FYI, many korean moms would say that the bones shouldn ’ t fall off as it ’ south visually less appealing when you serve it. )
-
Serve galbi jjim hot with steamed rice and other Korean side dishes. To reheat, add 1/3 cup of water in a dutch oven and boil it for 5 to 7 mins over medium high heat, covered.
Nutrition Info (per serving)
Calories:
1244
kcal
|
Carbohydrates:
38
g
|
Protein:
43
g
|
Fat:
100
g
|
Saturated Fat:
43
g
|
Cholesterol:
208
mg
|
Sodium:
1672
mg
|
Potassium:
970
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
5120
IU
|
Vitamin C:
14.3
mg
|
Calcium:
61
mg
|
Iron:
5.2
mg
The nutriment information shown is an calculate provided by an on-line nutriment calculator. It should not be considered a utility for a professional dietician ’ sulfur advice .
Tried this recipe ? I love hearing how you went with my recipes ! rate this recipe with a gossip below and tag me on Instagram @ MyKoreanKitchen
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