Tender and Delicious LA Galbi Jjim (Braised Short Ribs)
The 100% Successful Recipe for Delicious Galbi Jjim, Perfect for Holiday Feasts
Enjoy a mouthwatering LA Galbi Jjim that’s easy and convenient to make at home with this simple recipe. Using a pressure cooker makes the meat incredibly tender, resulting in a melt-in-your-mouth experience. It’s an impressive main dish for special occasions or when hosting guests! #PressureCookerGalbiJjim #HolidayFood #MainDish #FamilyMeal
LA Galbi Jjim Ingredients (Serves 4)- LA Galbi (short ribs) 1.5kg ~ 2kg
- Store-bought Galbi Jjim Sauce 2/3 portion (based on a 280g product)
- Soy Sauce 2 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Pear Juice 1 pack (or 2 medium pears, blended)
- Water 2/3 cup (standard paper cup size)
Optional Ingredients for Enhanced Flavor- Pear 1/2 (blended)
- Onion 2 (blended)
- Ginger Powder 1/2 tsp
- Pear 1/2 (blended)
- Onion 2 (blended)
- Ginger Powder 1/2 tsp
Cooking Instructions
Step 1
Soaking the LA Galbi: Place the LA Galbi in cold water and let it soak to remove blood for about 30 minutes to 1 hour at room temperature. Soaking thoroughly is key to a clean-tasting galbi jjim without any gamey odor.
Step 2
Preparing the Delicious Braising Sauce: Measure out 2/3 of your store-bought Galbi Jjim sauce, add 2 Tbsp of soy sauce, 2 Tbsp of oligosaccharide, and 1 pack of pear juice. (Note: For a 280g product, use approximately 185g. A good ratio is about 0.5 parts store-bought sauce per 1kg of ribs.)
Step 3
Adding Natural Sweetness with Fruit (Optional): Peel and core half a pear, then blend until smooth. If using fresh onion instead of pear juice, peel and roughly chop 2 onions, then blend with 1 cup of water (soju cup size). Adding fruits like pear, kiwi, or apple helps tenderize the meat, making it even more delicious.
Step 4
Transfer the blended fruit or onion into a bowl.
Step 5
To the bowl with the blended ingredients, add the store-bought Galbi Jjim sauce, 2 Tbsp soy sauce, 2 Tbsp oligosaccharide, and the pear juice (or blended onion).
Step 6
Stir all the sauce ingredients together thoroughly until well combined to create a flavorful Galbi Jjim sauce.
Step 7
Trim and cut the soaked LA Galbi into bite-sized pieces.
Step 8
Place all the prepared LA Galbi into the pressure cooker.
Step 9
Pour the prepared Galbi Jjim sauce over the ribs in the pressure cooker. Adjust the added water based on your ingredients: If using pear juice or fruit, add 1/2 cup of water (standard paper cup size). If using only blended onion and no fruit juice, add 2/3 cup of water. You can also adjust or omit the water if the store-bought sauce is sufficiently seasoned.
Step 10
Mix the ribs with the sauce to ensure even coating, then close the pressure cooker lid and cook. Start by simmering over medium heat for about 15 minutes. Once the pressure cooker starts to whistle or release steam, reduce the heat to low and continue to cook for another 15-20 minutes. Using a pressure cooker ensures incredibly tender meat in a short amount of time.
Step 11
After cooking for a total of 30-35 minutes, turn off the heat and carefully release all the steam from the pressure cooker. Once the steam has escaped, open the lid and skim off any excess fat from the surface for a cleaner taste. Finally, taste and adjust seasoning. If it’s too bland, add 1-2 Tbsp more soy sauce and simmer for another 5 minutes to let the flavors meld. (You can also adjust sweetness with sugar or oligosaccharide to your preference.)
Step 12
Once the seasoning is perfected, transfer the delicious LA Galbi Jjim to a serving dish. This creates a generous and impressive main course. Enjoy it with a warm bowl of rice!
