Galbi Jjim-ish Korean Braised Beef Stew Recipe
A rich Korean Beef Stew that gets its tender, delicious, cozy inspiration from Galbi Jjim, but without the luxury price tag of short ribs!
Servings: 4 -6 servings
Ingredients
Braising Sauce Ingredients
- ½ cup soy sauce
- 2 tablespoons mirin
- ½ medium Asian pear, grated
- 10 cloves garlic finely chopped
- 3 slices fresh ginger
- ½ teaspoon black pepper
- ½ regular onion, grated
Galbi Jjim-ish Beef Stew Ingredients
- 5 pounds chuck roast, cut into 2-inch pieces
- 3 carrots, peeled and cut into 2-inch pieces
- 1 large onion sliced into ½-inch wide slices
- 1 cup daikon radish sliced into 1-inch rounds
- 5-6 whole peeled cloves garlic lightly smashed
Finishing Ingredients/Garnish
- 1 green onion, sliced on a deep bias
- 1 tablespoon toasted sesame seeds
- 2 tablespoons toasted sesame oil
Instructions
Braise Beef : Cook Time ~ 1 to 1½ hours
- Combine all of the Braising Sauce ingredients—½ cup soy sauce, 2 tablespoons mirin, grated Asian pear, garlic, ginger, grated onion, and black pepper-in a bowl or measuring cup.
- Place beef chuck roast pieces in a large, heavy bottom pot or Dutch oven. Pour Braising Sauce over the beef, then add 1-3 cups broth or stock to bring the liquid to just below the top of the beef. Bury the ginger between the beef pieces.
- Bring beef and sauce to a boil, then reduce heat to low, cover with lid with a slight vent for steam, and simmer for about 1 hour. Every once in a while, ladle some of the braising liquid over the top of the ribs. If the liquid gets low, add more broth, stock or water, and make sure the heat is turned all the way down.
Braise Stew with Vegetables
- After 1 hour, add to the pot: 3-4 peeled carrots cut into 2" pieces, daikon radish cut into 1-inch cubes, sliced onions, and any other vegetables you would like to use. Carefully try to nestle the vegetables bewteen the beef pieces and into the braising sauce.
- Bring contents of pot to a boil again, cover, then reduce heat to low and simmer everything for another 45 minutes to an hour, or until the meat is tender. You can check this by sticking a fork into the meat.
- If the vegetables cook faster and are finished before the beef is tender, gently remove the vegetables to a seaprate bowl or container, cover and set aside while the beef continues cooking. Add the vegetables back to the pot just before serving to warm the vegetables.
- Garnish with sliced green onions and toasted sesame seeds. Drizzle with sesame oil if using.
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Notes
You can eat this right away, but it's better to cook this one day in advance, let it cool, refrigerate overnight, then heat up the next day. (And if there is any beef fat, it will have solidified and you can remove it before re-heating). Requires advance planning, then, so think ahead.