Tender and Savory LA Galbi Jjim (Korean Braised Short Ribs)
The Ultimate Recipe for Delicious LA Galbi Jjim
This is a recipe for making LA Galbi Jjim at home. We present a tender LA Galbi Jjim that’s perfect for entertaining guests on holidays or special occasions. The sweet and savory sauce is incredibly addictive with rice!
Ribs and Vegetables- 1kg LA Galbi (short ribs for grilling)
- 2 dried red chilies
- 2 Cheongyang peppers (or similar spicy green chilies)
- 6 small dried shiitake mushrooms
- 4 cups water
Galbi Jjim Sauce- 7 Tbsp soy sauce
- 3 Tbsp Cheongju (or Mirin)
- 1/2 tsp black pepper
- 2 Tbsp plum syrup (or corn syrup)
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 1 stalk green onion (white part only)
- 1/2 onion (finely chopped)
- 1 Tbsp sesame oil
- 7 Tbsp soy sauce
- 3 Tbsp Cheongju (or Mirin)
- 1/2 tsp black pepper
- 2 Tbsp plum syrup (or corn syrup)
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 1 stalk green onion (white part only)
- 1/2 onion (finely chopped)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare 1kg of LA Galbi (short ribs for grilling). Place the frozen ribs in cold running water to simultaneously thaw and remove blood. Change the water once or twice during this process to ensure thorough blood removal and a cleaner taste. Soak until fully thawed.
Step 2
Rinse the thawed ribs under cold running water to remove any remaining impurities. Drain them in a colander and set aside.
Step 3
In a pot suitable for braising, combine all the sauce ingredients. Mix together 7 Tbsp soy sauce, 3 Tbsp Cheongju (or Mirin), 1/2 tsp black pepper, 2 Tbsp plum syrup, 1 Tbsp sugar, and 2 Tbsp minced garlic. Add the white parts of 1 stalk of green onion and 1/2 finely chopped onion, along with 1 Tbsp sesame oil. Stir well to create the Galbi Jjim sauce.
Step 4
Add the prepared LA Galbi pieces one by one into the sauce in the pot,
Step 5
and gently massage the ribs with your hands to ensure the sauce evenly coats each piece. Let it marinate for at least 30 minutes; longer marinating will result in a deeper flavor.
Step 6
Rinse 6 small dried shiitake mushrooms thoroughly and add them to the pot with the marinated ribs. The mushrooms will add a wonderful umami flavor to the dish.
Step 7
Pour in 4 cups (approximately 800ml) of water into the pot and bring it to a boil over high heat on the stovetop.
Step 8
Once the contents of the pot come to a rolling boil, skim off any impurities or excess fat that rise to the surface. This step ensures a cleaner and more refined broth.
Step 9
Reduce the heat to medium-low. If the ribs are still attached to the bone in large pieces, use kitchen scissors to cut between the ribs. This makes them easier to eat and helps the sauce penetrate better.
Step 10
Cover the pot with a lid and let it simmer gently over low heat. During the simmering process, turn the ribs over every 10-15 minutes to ensure they cook evenly on all sides.
Step 11
Continue to braise until the sauce has thickened and reduced to a rich, coating consistency, and the ribs are tender. They should be easily pierced with chopsticks. This indicates the ribs are fully cooked and have absorbed the flavors.
Step 12
Finally, thinly slice 2 dried red chilies and 2 Cheongyang peppers diagonally and add them to the pot. Simmer for a few more minutes. This adds a touch of spiciness and a fresh aroma, enhancing the overall flavor.
Step 13
Serve your beautifully cooked LA Galbi Jjim warm with a side of steamed rice. Enjoy!
