Tender LA Galbi Jjim: The Secret to Homemade Korean Braised Short Ribs with a Golden Ratio Marinade
Family Favorite LA Galbi Jjim: Unlock the Golden Ratio Marinade and Master the Art of Eliminating Gamey Odors!
Transform your home cooking with this simple and foolproof recipe for LA Galbi Jjim (Korean Braised Short Ribs)! This recipe breaks down the complex process into easy, manageable steps, perfect for even beginner cooks. Follow the exact cooking order and marinade ratios shown in the video, and you’ll achieve incredibly tender, flavorful short ribs that will impress your family and friends. Elevate your special occasions with this delicious and comforting dish!
Main Ingredients- 1kg LA Galbi (Korean short ribs, pre-soaked to remove blood)
- 1/2 daikon radish, cut into large chunks
- 1/2 onion, cut into large chunks
- 1/2 carrot, cut into large chunks
- 1/2 green onion, cut into large chunks
Special Galbi Jjim Sauce- 80g pineapple (canned or fresh)
- 1 kiwi
- 6 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 Korean pear
- 1/2 onion
- 1/2 green onion (white parts preferred)
- 100ml soy sauce
- 3 Tbsp oligo-syrup (or corn syrup)
- 3 Tbsp sugar
- 1L water
- 80g pineapple (canned or fresh)
- 1 kiwi
- 6 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 Korean pear
- 1/2 onion
- 1/2 green onion (white parts preferred)
- 100ml soy sauce
- 3 Tbsp oligo-syrup (or corn syrup)
- 3 Tbsp sugar
- 1L water
Cooking Instructions
Step 1
Begin by preparing the LA Galbi for optimal flavor. Soak 1kg of frozen LA Galbi in cold water for 1-2 hours, changing the water as needed, to thoroughly remove any blood. This crucial step ensures a cleaner taste and tender texture.
Step 2
Now, let’s create the magic marinade! Roughly chop the pineapple, kiwi, garlic, ginger, pear, onion, and green onion. Place all these ingredients into a blender and process until smooth. The fruit enzymes will help tenderize the meat beautifully.
Step 3
Prepare the vegetables that will add depth and flavor to your Galbi Jjim. Cut the daikon radish, carrot, onion, and green onion into large, bite-sized pieces. Cutting them too small can cause them to break down during cooking, so aim for substantial chunks.
Step 4
It’s time to start braising the ribs. In a large, deep pot, add enough water to fully submerge the short ribs. Add a splash of soju (optional, for odor removal), whole peppercorns, bay leaves, and the blood-removed LA Galbi. Bring this to a boil over high heat.
Step 5
Once the water with the ribs comes to a rolling boil, carefully remove the ribs and rinse them under cold running water to remove any impurities or foam. This blanching step helps achieve a clearer broth and cleaner taste. (Refer to the video for a more detailed visual guide on impurity removal!)
Step 6
Now, let’s assemble the Galbi Jjim for braising. In a clean, large pot, arrange the large chunks of daikon radish and carrot at the bottom. Place the blanched LA Galbi on top of the vegetables. Pour the prepared special sauce evenly over everything. Start by bringing this to a boil over high heat to meld the flavors.
Step 7
Once the sauce is vigorously boiling, reduce the heat to medium. Cover the pot and let it simmer gently for about 50 minutes. Stir occasionally to prevent the sauce from sticking to the bottom.
Step 8
After approximately 50 minutes, you’ll notice the liquid has reduced significantly, and the meat should be so tender that it easily separates from the bone. The radish and carrots will also be perfectly cooked and infused with flavor.
Step 9
For the final touch, add the large chunks of onion and green onion. Cover the pot again and reduce the heat to low. Let it steam for about 10 minutes. This allows the natural sweetness of the vegetables to further enhance the rich flavor of the Galbi Jjim. Serve hot with steamed rice and enjoy this delicious masterpiece!
