Galbi Jjim, Korean Braised Short Ribs Recipe
Tender short ribs braised in a subtly sweet, garlicky, gingery, umami-rich sauce that are so tender they literally fall of the bone!
Servings: 4 -6 servings
Calories: 541kcal
Equipment
- 1 Dutch Oven (Le Creuset)
- Food Processor (Cuisinart) compact size, perfect for sauces and marinades
- Ceramic Grater for garlic and ginger
Ingredients
- 5 pounds bone-in beef short ribs
- 1 medium Asian pear, peeled grated
- 5 cloves garlic finely chopped
- 1 1-inch piece fresh ginger grated
- 1 large onion half onion grated, half onion sliced in ½-inch pieces
- 1 teaspoon black pepper
- ½ cup soy sauce
- 2 tablespoons mirin
- ¼ cup OPTIONAL maple syrup, brown sugar, or other equivalent sweetener OPTIONAL for shiny, sweeter flavor
Braised Vegetables
- 4 carrots, peeled and cut into 2" pieces
- 1 Korean or daikon radish sliced into 1-inch rounds
- 4-6 large shiitake mushrooms
- 2 green onions
for Garnish and Finishing
- for garnish: roasted sesame seeds, 2-4 tablespoons sesame oil
Instructions
OPTIONAL Pre-Step: Soak the Short Ribs ~ 30-60 min
- Place short ribs in a large bowl or in the pot you're going to use to cook, and cover with cold clean water. Set aside for 30-60 minutes. Supposedly this pulls out some of the gameyness from the meat as well as the dark red bits and blobs.
Pre-boil the Short Ribs: Cook Time 10 Minutes
- Trim fat from 5 pounds beef short ribs and rinse under cold water. Place short ribs in large pot, fill pot with cold water to just cover the ribs.
- Bring the ribs and water to a rolling boil, then boil for 5 minutes. This step knocks out the rest of the short rib bone and marrow "gunk."
- While the short ribs are pre-boiling, blend Asian pear, ½ grated onion, minced garlic, ginger, and black pepper in a blender or food processor. Add combine ½ cup soy sauce, 2 tablespoons mirin, and maple syrup if using.
- Remove the short ribs from the boiling water and rinse each one under cold running water. Strain the boiling water through a fine mesh sieve, saving the "flash broth."
- Wipe out the pot.
Braise Short Ribs: Cook Time ~ 1½-2 hours
- Return the flash-boiled short ribs back to the cleaned pot along with all of the braising sauce. Add the flash broth from previous step or pre-made stock so that the short ribs are submerged with about ½-inch sticking above the liquid. Bring to boil, then reduce heat, cover and simmer for 1 hour.
- After 1 hour, add to the pot: 3-4 peeled carrots cut into 2" pieces, daikon radish cut into 1-inch cubes, sliced onion, and shiitake mushrooms.
- Bring contents of pot to a boil again, then reduce heat to low and simmer everything for another 30 minutes, or until the meat is tender. You can check this by sticking a chopstick or fork into the meat.
- If you are using leafy green vegetables like baby bok choy, stir into the Galbi Jjim 30 minutes after adding the sturdier vegetables.
- Gently remove cooked short ribs and vegetables to serving platter. If you haven't already removed fat via overnight chill, strain braising liquid through a sieve into a fat separator or a tall, narrow bowl. Remove fat. Stir sesame oil into braising liquid. Pour braising liquid over short ribs and vegetables.
- Garnish Galbi Jjim with sliced scallions, toasted sesame seeds, and an extra drizzle of toasted sesame oil.
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!
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. 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.
Nutrition
Serving: 1serving | Calories: 541kcal | Protein: 73g | Fat: 9.6g | Fiber: 3.6g