Korean Braised Short Ribs (Galbi Jjim): Tender and Flavorful
Galbi Jjim: A Must-Have for Holidays, Made Tender and Delicious
What’s the most essential holiday dish? It has to be Galbi Jjim! Everyone’s favorite, we’ve made this delicious Korean beef short rib stew using prime Hanwoo beef from Joeunjangter. Let me show you how to make incredibly tender, juicy, and flavorful Hanwoo Galbi Jjim. It’s perfect for making special occasions even more memorable!
Main Ingredients
- 1.4kg Prime Korean Beef Ribs (Hanwoo Galbi)
- A little bit of carrot
- A little bit of radish (daikon)
- Jujubes (dried dates)
- Ginkgo nuts
- Chestnuts
- Pine nuts
- 3 Shiitake mushrooms
- 1 Onion
- 2 Green onions
Braising Sauce
- 1/2 cup Soy sauce for seasoning (Mat-ganjang)
- 1 Pear juice (from 1 whole pear)
- 2 Tbsp Minced garlic
- 1/2 tsp Ginger powder
- 1 Tbsp Sugar (adjust to taste)
Finishing Touches
- 2 Tbsp Oligosaccharide (for shine and glaze)
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Cheongju (rice wine)
- A pinch of Black pepper
- 1 Tbsp Sesame oil
- 1/2 cup Soy sauce for seasoning (Mat-ganjang)
- 1 Pear juice (from 1 whole pear)
- 2 Tbsp Minced garlic
- 1/2 tsp Ginger powder
- 1 Tbsp Sugar (adjust to taste)
Finishing Touches
- 2 Tbsp Oligosaccharide (for shine and glaze)
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Cheongju (rice wine)
- A pinch of Black pepper
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
Start by soaking the beef ribs in cold water to remove any blood. Change the water every 1-2 hours for about 2-3 hours to ensure impurities are fully removed, which results in a cleaner flavor.
Step 2
After soaking, place the ribs in a pot with whole garlic cloves and green onion stalks. Bring to a boil for a few minutes. This process helps remove any remaining impurities and unpleasant odors from the ribs.
Step 3
Once parboiled, drain the ribs and rinse them thoroughly under cold running water. Set aside on a colander to drain excess water.
Step 4
Now, let’s prepare the delicious braising sauce. In a bowl, combine the soy sauce, pear juice, minced garlic, ginger powder, and sugar. Mix well until everything is incorporated.
Step 5
In a deep pot, place the drained ribs. Pour in the prepared braising sauce and enough water to cover the ribs about halfway. Add the frozen pear juice if using. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer. After about 30 minutes, add the prepared vegetables like carrots and radish, and continue to braise until the ribs are very tender. Stir occasionally to prevent sticking.
Step 6
The key to incredibly tender ribs is slow braising. Let them simmer until the meat is fork-tender and easily separates from the bone. This can take anywhere from 1.5 to 2 hours, depending on the cut of the ribs.
Step 7
When the ribs are almost fully tender, add the shiitake mushrooms, chopped onion, and green onions. Sprinkle with black pepper. Finally, stir in the oligosaccharide, mirin, cheongju, and sesame oil for a beautiful glaze and rich aroma. Simmer for another 5-10 minutes until the flavors meld together.
Step 8
The sweet and savory aroma fills the kitchen as your tender and luscious Galbi Jjim is ready! It looks as amazing as it smells, a true feast for the eyes.
Step 9
For an extra touch, we skewered the ginkgo nuts for a beautiful presentation. My husband absolutely loved it and ate almost all of it himself, praising how tender and delicious it was!
Step 10
We decided to get a head start on our Chuseok (Korean Thanksgiving) feast by making this Galbi Jjim in advance. You should try making this festive dish to celebrate special moments with your loved ones!
