Braised Short Ribs (Galbi Jjim)
The Ultimate Golden Recipe for Melt-in-Your-Mouth Braised Short Ribs
Today, I’m sharing a recipe for braised short ribs so incredibly tender that they practically fall apart with a touch of your chopsticks. Whether you’re using beef or pork ribs, this method guarantees success. Get ready to impress your family and friends with this rich and flavorful dish, perfect for any occasion!
Ingredients / Serves 4- 1.7kg Pork Ribs
- 10 Marron Chestnuts (peeled)
- 20 Ginkgo Nuts (shelled)
- 6 Dried Jujubes (dates)
- 3 Chili Peppers (e.g., Cheongyang or Bird’s eye, or dried red chili)
Seasoning Sauce- 1/4 Pear (or 5 Tbsp Pear Juice/Nectar)
- 1 Onion
- 1/2 inch Ginger (approx. 15g)
- 10 cloves Garlic (approx. 30g)
- 1 cup Soy Sauce (200ml)
- 2 Tbsp Plum Extract (Maesil Cheong)
- 3 Tbsp Mirin or Cooking Wine
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Sesame Oil
- 1 tsp Chinese Black Bean Paste (Chunjang – for color and depth)
- 1 pinch Black Pepper
- 1/4 Pear (or 5 Tbsp Pear Juice/Nectar)
- 1 Onion
- 1/2 inch Ginger (approx. 15g)
- 10 cloves Garlic (approx. 30g)
- 1 cup Soy Sauce (200ml)
- 2 Tbsp Plum Extract (Maesil Cheong)
- 3 Tbsp Mirin or Cooking Wine
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Sesame Oil
- 1 tsp Chinese Black Bean Paste (Chunjang – for color and depth)
- 1 pinch Black Pepper
Cooking Instructions
Step 1
If using fresh ribs, you can cook them immediately. However, if your ribs are frozen, transfer them to the refrigerator the day before to thaw slowly. Thawing at room temperature can lead to rapid bacterial growth, so it’s best avoided. Refrigerator thawing minimizes moisture loss, resulting in more tender meat.
Step 2
Once thawed, soak the ribs in water, ensuring they are fully submerged. You can make small cuts between the bones to help the blood release more easily.
Step 3
Add 2 tablespoons of sugar to the soaking water. The sugar helps to draw out the blood (marbling) from the ribs quickly, reducing cooking time and contributing to a more tender texture.
Step 4
After about 10 minutes, you’ll notice the water has turned reddish as the blood has been drawn out. This step is crucial for removing any gamey odor.
Step 5
Discard the bloody water and rinse the ribs thoroughly under cold running water at least 5 times. This removes any remaining impurities and blood, ensuring a cleaner flavor.
Step 6
Cut the cleaned ribs into bite-sized pieces. If there are large chunks of fat, trim them off for a cleaner taste and less greasy sauce.
Step 7
As you trim the ribs, you might find large pieces of fat. Removing these will result in a less greasy and more refined flavor for your braised short ribs.
Step 8
Now, let’s blanch the ribs. Fill a pot with 1.5 liters of water and bring it to a rolling boil over high heat.
Step 9
Once the water is boiling vigorously, add the prepared ribs and blanch them for about 3 minutes. This initial boiling helps to remove any remaining blood and impurities, further reducing any unwanted odors.
Step 10
As the ribs blanch, you’ll see scum and impurities rising to the surface of the water. These are best removed for a clearer broth and cleaner taste.
Step 11
Discard the blanching water and rinse the ribs again under cold running water until they are clean. This step ensures all impurities are washed away.
Step 12
Place the clean, blanched ribs back into the pot. It’s time to prepare the flavor-packed sauce! Get your blender ready.
Step 13
In a blender, combine 1 cup soy sauce, 1/4 pear (peeled and cored), 1 onion (roughly chopped), 1/2 inch ginger (peeled), 10 cloves garlic (peeled), 2 Tbsp plum extract, 3 Tbsp mirin, and 2 Tbsp sugar. Blend until smooth. Blending the fruits and vegetables helps release their flavors more effectively, creating a richer sauce.
Step 14
If you don’t have fresh pear, you can substitute it with 5 tablespoons of pear juice or nectar for a similar sweetness and flavor profile.
Step 15
Pour the blended sauce over the ribs in the pot. Mix well to ensure all the ribs are evenly coated with the marinade.
Step 16
For an extra layer of flavor and beautiful color, add 1 teaspoon of Chunjang (Chinese black bean paste) to the sauce and mix it in thoroughly. Chunjang not only masks any remaining gamey smell but also gives the ribs a gorgeous deep brown hue, reminiscent of restaurant-style galbi jjim.
Step 17
Now, place the sauce-coated ribs back on the stove. Bring the mixture to a boil over high heat.
Step 18
Once the sauce begins to boil, add the prepared chestnuts and ginkgo nuts. If using frozen chestnuts or ginkgo nuts, add them directly from frozen to prevent them from becoming mushy.
Step 19
If you like a bit of heat, add the whole chili peppers now. I personally found that dried red chilies added a wonderful subtle aroma.
Step 20
Cover the pot with a lid, reduce the heat to medium, and let it simmer for about 40 minutes. Stir occasionally to prevent sticking.
Step 21
After 40 minutes, lift the lid to reveal the beautifully colored ribs, thanks to the Chunjang! If you prefer less heat, you can remove the chili peppers at this stage.
Step 22
To achieve your desired sauce consistency, remove the lid and simmer over medium-low heat, allowing the sauce to reduce. Keep an eye on it to prevent it from becoming too thick or burning.
Step 23
Once the sauce has reached your preferred thickness, turn off the heat. Sprinkle 1 teaspoon of sesame seeds over the top for a final touch of flavor and garnish, a classic finish for Korean dishes.
Step 24
Your incredibly tender, flavor-packed braised short ribs are ready! Perfect for spooning over steamed rice for a truly satisfying meal. Enjoy this delicious dish and stay healthy! For a more visual guide, please refer to the video.
