Super Simple Galbi-jjim (Korean Braised Short Ribs)
Baek Jong-won’s Golden Galbi-jjim Recipe! Is it Really This Easy?
Galbi-jjim that used to seem so difficult! I made it super easily with Baek Jong-won’s recipe ^^ http://blog.naver.com/qw3859
Main Ingredients- Pork short ribs 3 ‘geun’ (approx. 1.8kg or 4 lbs)
- Korean radish (Mu) 1/4 large
- Potatoes 2 medium
- Carrots 1 large
- Shiitake mushrooms 3-4
Seasoning Ingredients (using a paper cup for measurement)- Soy sauce (Jin-ganjang) 2 cups (400ml)
- Sugar 1 cup (200g)
- Mirin (or cooking wine) 1 cup (200ml)
- Water 2 cups (400ml)
- Minced garlic 1/2 cup (100g)
- Grated ginger 1 Tbsp
- Green onions, chopped 1 cup
- Sesame oil 1/3 cup (60ml)
- Water 1000ml (for thinning the sauce)
- Soy sauce (Jin-ganjang) 2 cups (400ml)
- Sugar 1 cup (200g)
- Mirin (or cooking wine) 1 cup (200ml)
- Water 2 cups (400ml)
- Minced garlic 1/2 cup (100g)
- Grated ginger 1 Tbsp
- Green onions, chopped 1 cup
- Sesame oil 1/3 cup (60ml)
- Water 1000ml (for thinning the sauce)
Cooking Instructions
Step 1
The first step to delicious Galbi-jjim is to remove the blood! I’ve prepared about 3 ‘geun’ (approx. 1.8kg or 4 lbs) of pork short ribs. Place the ribs in a bowl and cover with cold water. Change the water every hour for about 2-3 hours to thoroughly soak out the blood. If you don’t remove the blood properly, the pork can have a gamey smell, so it’s crucial to do this step well. This is key to a clean flavor.
Step 2
While the ribs are soaking, let’s make the delicious seasoning sauce. Using a paper cup as a standard measure, combine 2 cups of soy sauce, 2 cups of water, 1 cup of mirin, and 1 cup of sugar in a bowl. Since there’s sugar, give it a stir. Before adding it to the ribs, stir it again until the sugar is almost completely dissolved.
Step 3
Add a generous 1/2 cup (100g) of minced garlic to the sauce you just made. The rich garlic flavor will deepen the taste of your Galbi-jjim.
Step 4
Add 1 Tbsp of grated ginger. Ginger is excellent at neutralizing any pork odor and adds a subtle warmth.
Step 5
Add 1 cup of chopped green onions. The fresh, slightly sweet flavor of the green onions will enhance the overall broth.
Step 6
Don’t forget to add 1/3 cup (60ml) of sesame oil for a nutty aroma and rich flavor.
Step 7
Now, combine all the prepared seasoning ingredients in the bowl and mix them well to create your flavorful Galbi-jjim sauce. You can already smell how delicious it’s going to be!
Step 8
After soaking for 2-3 hours, rinse the short ribs under running water one more time to ensure they are clean. Place the thoroughly rinsed ribs in a large bowl.
Step 9
Pour all the prepared sauce over the ribs. Typically, Galbi-jjim is made by blanching the ribs in boiling water first, or marinating them for a long time. However, Baek Jong-won’s recipe skips these steps and cooks them directly after adding the sauce, which significantly cuts down on cooking time. This method allows the natural flavors of the ingredients to shine while still achieving a deep taste.
Step 10
Adding only the sauce and cooking directly might make it too salty or cause the bottom to burn, so add an additional 1000ml (about 2 bottles) of water. Following the recipe with 1000ml might result in a slightly salty taste for some, so feel free to adjust the water quantity to your preference. Once the water is added, bring it to a boil over high heat. The recommendation is to simmer for about 40-50 minutes, but for an even more tender texture, I first brought it to a boil on high heat, then reduced it to low and simmered gently for about an hour.
Step 11
Once the liquid starts to boil, add the vegetables. Radish, potatoes, and carrots are wonderful companions to Galbi-jjim! Add the roughly chopped radish, potatoes, and carrots first. Shiitake mushrooms are added towards the end to prevent them from becoming too mushy; they’ll be cooked just enough to retain a slight bite.
Step 12
When the liquid gently simmers, add all the prepared vegetables. Instead of closing the lid completely, place it slightly ajar. This prevents the sauce from reducing too much and helps avoid burning the ingredients. Let it simmer like this for about an hour, or until the meat is incredibly tender and fall-off-the-bone soft. Slow simmering allows the flavors to penetrate deeply.
Step 13
After simmering, you’ll see that the sauce has reduced nicely, and the vegetables and ribs are perfectly cooked. A truly appetizing sight that will make your mouth water!
Step 14
Taste the finished Galbi-jjim and adjust seasoning if needed. For my palate, it was slightly salty, but if you prefer less salt, you can reduce the soy sauce or add a bit more water while cooking. Enjoy this universally loved dish on your dinner table tonight!
