Effortless Braised Beef Ribs for Special Occasions
Simple Beef Rib Stew Recipe for Hosting Guests
Do you love braised beef ribs (Galbijjim)? While pork ribs are more common for everyday meals, beef ribs often grace our tables during holidays or when hosting guests. Although it feels special, it doesn’t always have to be a grand occasion! This recipe is perfect for those who think Galbijjim is complicated to make. It’s surprisingly simple and designed to be followed even by beginner cooks (‘Yorini’). Get ready to impress your loved ones with this easy yet delicious Galbijjim!
Main Ingredients- 2kg beef ribs, cut for stewing
- 1.5 onions
- 1 tbsp whole peppercorns
- 1 handful garlic cloves (about 7-8 cloves)
- Store-bought Galbijjim sauce
- 1 large green onion (scallion)
- 1/2 cup pear juice (or grated pear)
- 1 carrot
- 2-3 shiitake mushrooms
Cooking Instructions
Step 1
The most crucial step for delicious Galbijjim is to remove the blood! Properly draining the blood ensures a tender, flavorful dish without any gamey smell. Don’t skip this step, or you might ruin your expensive beef ribs. Soak the beef ribs in cold water for at least 2 hours, changing the water multiple times to thoroughly rinse out the blood.
Step 2
After draining, we’ll blanch the beef ribs to further remove impurities and odor. Place the beef ribs in a pot and cover with water. Bring to a rolling boil over high heat. Once boiling, add the beef ribs and let them cook for about 5 minutes.
Step 3
Once slightly blanched, turn off the heat and rinse the beef ribs under cold running water. Pay special attention to the cut ends of the bones, thoroughly washing away any remaining blood or impurities. This ensures a clean taste and pleasant texture. A clean rinse is key to preventing any off-flavors.
Step 4
Now, let’s start making the flavorful broth. Return the blanched beef ribs to the pot. Add 1.5 onions, a handful of garlic cloves, and 1 tablespoon of whole peppercorns. For 2kg of beef ribs, add about 2 liters of water, enough to generously cover the ribs. Bring this to a boil over high heat.
Step 5
Once the water reaches a rolling boil, reduce the heat to medium and simmer for about 30 minutes. This allows the deep flavors of the beef ribs to infuse into the broth.
Step 6
After simmering for 30 minutes, carefully remove the beef ribs from the pot. Discard the whole peppercorns and the softened onions. Strain the broth through a fine-mesh sieve or cheesecloth to get a clear, pure liquid. This clear broth is one of my grandmother’s secret tips for the best Galbijjim!
Step 7
Return the strained broth and the beef ribs to the pot. It’s time to add the seasoning. Using a good quality store-bought Galbijjim sauce is a fantastic shortcut to achieving deep, savory flavors. While convenient, remember that sweetness levels can vary by brand, so it’s always wise to taste and adjust.
Step 8
Add a generous amount of the store-bought Galbijjim sauce. Stir in the pear juice (or grated pear) and the chopped green onion. The natural sweetness and aroma from the pear will enhance the beef’s flavor beautifully. Let it simmer gently over medium-low heat for another 20-30 minutes to allow the flavors to meld.
Step 9
Let’s prepare the vegetables and other ingredients to add color and texture. Feel free to use whatever you have in your refrigerator! I’m using 1 potato and 1 carrot. For a prettier presentation, you can round off the edges of the potato and carrot; they’ll hold their shape better when cooked. Also, prepare the shiitake mushrooms by removing the stems and scoring their tops.
Step 10
Add the prepared potatoes, carrots, shiitake mushrooms, and any other vegetables to the simmering Galbijjim. Continue to cook for about 20-30 minutes more, or until the vegetables are tender. And voilà – your delicious Galbijjim is complete! See how simple it is? Enjoy restaurant-quality braised beef ribs right in your own home!
