Tender and Flavorful LA Galbi Jjim (Braised Short Ribs)
Make Delicious LA Galbi Jjim: A Foolproof Recipe
Introducing a recipe for tender and delicious galbi jjim made with LA galbi (short ribs). Using LA galbi, which is sliced thinner than traditional bone-in short ribs for stewing, allows the marinade to penetrate better and significantly reduces cooking time, making it a much more convenient dish. Enjoy a special meal that the whole family will love with this melt-in-your-mouth LA galbi jjim, boasting a deep and rich flavor.
Main Ingredients- LA Galbi (short ribs) 1.5kg (after trimming excess fat)
- Potatoes 2 medium
- Carrot 1/2 medium
- Dried Shiitake Mushrooms 3 pcs
Marinade Ingredients- Apple Juice 2 packs (approx. 100ml each)
- Pear Juice 2 packs (approx. 100ml each)
- Soy Sauce 90ml
- Mirin (or cooking wine) 40ml
- Sugar 2 Tbsp
- Honey 2 Tbsp
- Onion 1/2 medium
- Garlic 10 cloves, minced
- Ginger Wine (or 1/2 tsp grated ginger) 1/3 Tbsp
- Black Pepper 1/3 tsp
- Sesame Oil 2 Tbsp
- Apple Juice 2 packs (approx. 100ml each)
- Pear Juice 2 packs (approx. 100ml each)
- Soy Sauce 90ml
- Mirin (or cooking wine) 40ml
- Sugar 2 Tbsp
- Honey 2 Tbsp
- Onion 1/2 medium
- Garlic 10 cloves, minced
- Ginger Wine (or 1/2 tsp grated ginger) 1/3 Tbsp
- Black Pepper 1/3 tsp
- Sesame Oil 2 Tbsp
Cooking Instructions
Step 1
Purchase about 1.6kg of LA galbi from the market. After trimming away the thick layers of fat at home, you should have approximately 1.5kg remaining.
Step 2
Here’s a secret ingredient for enhancing the flavor of meat dishes! Prepare two packs each of apple juice and pear juice. Using fruit juice allows you to reduce the amount of sugar while still achieving a natural sweetness. If you don’t have commercial fruit juices, you can also blend fresh apples or pears.
Step 3
Cut the LA galbi into three equal pieces. Soak them in cold water for at least 30 minutes to remove any residual blood. Thoroughly removing the blood is key to a clean, impurity-free taste.
Step 4
Fill a pot with plenty of water and bring it to a boil. Add the blanched ribs (after soaking to remove blood). To eliminate any gamey odors, add 50ml of soju or cheongju (rice wine) and boil for about 5 minutes. After parboiling, rinse the ribs under cold water and drain them well.
Step 5
In a blender, combine 2 packs of apple juice, 2 packs of pear juice, half an onion, and about 10 cloves of garlic. Blend until smooth. Mix the blended fruit and vegetable mixture with 90ml of soy sauce and 40ml of mirin. Then, add 1/3 Tbsp of ginger wine (or 1/2 tsp grated ginger), 2 Tbsp of honey, and 2 Tbsp of sugar. Stir well to adjust the sweetness. Finally, add 1/3 tsp of black pepper and 2 Tbsp of sesame oil to complete the marinade.
Step 6
Place the drained ribs in a bowl and pour the prepared marinade over them. Gently massage the marinade into the meat. For the best flavor, cover and let it marinate in the refrigerator for at least a day (overnight is ideal). If time is limited, marinate for at least 2-3 hours.
Step 7
Peel the potatoes and cut them into large chunks, rounding off the sharp edges. Cut the carrot into similar-sized pieces and round off the edges. Soak the dried shiitake mushrooms in lukewarm water until softened, then remove the tough stems and cut them into bite-sized pieces.
Step 8
Transfer the marinated ribs to a pot along with the prepared shiitake mushrooms. Bring to a boil over high heat, then reduce to medium heat and simmer for about 15 minutes. This step allows the marinade to start penetrating the ribs.
Step 9
After 15 minutes, add the prepared potatoes and carrots to the pot. Continue to cook over medium heat, covered, for about 20 more minutes, or until the ribs, potatoes, and carrots are tender. Add a little water if the sauce becomes too thick during cooking.
Step 10
The total cooking time will be approximately 30-35 minutes. Because this recipe uses LA galbi, the cooking time is significantly shorter than for traditional thick-cut galbi jjim, and the marinade seeps in beautifully, resulting in a delicious dish.
Step 11
Serve the finished LA galbi jjim in a serving dish. For an added touch of elegance, garnish with chopped pine nuts. The seasoning is perfectly balanced, and the meat is incredibly tender and fall-off-the-bone. Enjoy this hearty and beloved galbi jjim with your family!
