Tender Korean Beef Galbi Jjim (Braised Short Ribs)
A Holiday Feast: Tender Korean Beef Galbi Jjim
Elevate your holiday celebrations with this incredibly tender Korean Beef Galbi Jjim! This recipe utilizes a pressure cooker for a quick and easy preparation, resulting in melt-in-your-mouth short ribs with a subtly seasoned, not overly sweet, broth. It’s a comforting dish perfect for sharing with loved ones, and delicious served over freshly steamed rice.
Galbi Jjim Ingredients- 700g Korean beef short ribs for braising
- 10 peeled chestnuts
- 3 dried shiitake mushrooms
- 1 potato
- 100g Korean radish (mu)
- 50g carrot
- 1/3 each of 2-color bell peppers (e.g., red, yellow)
- 2 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- Pinch of black pepper
Blender Marinade- 1 kiwi (peeled and seeded)
- 50g Korean radish (mu)
- 1 green onion (white parts preferred)
- 1 cup water (200ml)
- 4 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp rice wine (mirin or sake)
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp brown sugar
- 1 Tbsp sesame oil
- 1 kiwi (peeled and seeded)
- 50g Korean radish (mu)
- 1 green onion (white parts preferred)
- 1 cup water (200ml)
- 4 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp rice wine (mirin or sake)
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp brown sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your Galbi Jjim. For the kiwi, make sure to peel it and remove the seeds before using.
Step 2
Soak the beef short ribs in cold water for 2 to 3 hours, changing the water 3 to 4 times to thoroughly remove any blood. This process is crucial for a clean taste and color. After soaking, lightly rinse the ribs under running water.
Step 3
Place the rinsed short ribs in a pot and cover them with water. Bring to a boil over high heat and blanch the ribs for about 5 minutes. This step helps to remove any gamey odors and excess fat. Drain the blanched ribs and rinse them thoroughly under cold running water. Drain well using a colander.
Step 4
In a blender, combine all the marinade ingredients: kiwi, Korean radish, green onion, water, soy sauce, oligosaccharide, rice wine, plum extract, brown sugar, and sesame oil. Blend until smooth. Transfer the blended marinade to a bowl and stir in the minced garlic, minced ginger, and black pepper. Mix well to create the Galbi Jjim sauce. Add the blanched short ribs to the sauce and toss to coat evenly. Cover and refrigerate for at least 1 hour to allow the flavors to meld and penetrate the meat.
Step 5
Now, prepare the vegetables and other additions. Peel the potato and Korean radish, then cut them into bite-sized pieces. (Tip: For a decorative touch, you can use a vegetable peeler to create a spiral cut on the radish before dicing.) Clean the shiitake mushrooms by removing the stems and slicing them. Cut the bell peppers into similar sizes. For the carrot, slice it thinly and use small cookie cutters to create decorative shapes, such as flowers, for an appealing presentation.
Step 6
Transfer the marinated short ribs along with the sauce, prepared Korean radish, potatoes, chestnuts, and shiitake mushrooms into a pressure cooker. Place the pressure cooker over high heat. Once the pressure cooker starts to whistle (or the pressure indicator rises), reduce the heat to medium-low and cook for 10 to 15 minutes. Using a pressure cooker significantly reduces cooking time while ensuring the ribs become incredibly tender.
Step 7
Once the pressure has been released from the pressure cooker, carefully open the lid. Add the sliced bell peppers and decorative carrots. Gently stir everything together, allowing the residual heat to cook the vegetables slightly. Your delicious Korean Beef Galbi Jjim is now complete! Serve immediately while warm for the best flavor experience.
