Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Galbijjim (Braised Short Ribs)
Beef short ribs slow-braised in sweet soy with radish, chestnut and jujube until fork-tender and glossy — the centerpiece of Korean holiday tables.
Pinagmulan
Recipe ni Korean home kitchens · 🏠 Home cook
Korean home-style / 한국 명절 음식 — Galbijjim is braised (jjim) beef short ribs simmered in a sweet soy sauce with vegetables and nuts until very tender. A richer, more laborious dish, it is a classic of Korean celebrations and holidays such as Chuseok and Seollal.
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Panoorin habang niluluto · 3 na video
⏱ 100 min🍽 4 na serving🔥 560 kcal🇰🇷 South Korea
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Mga hakbang
Soak the ribs in cold water for about an hour, changing it once or twice, to draw out blood and give a cleaner braise.
Parboil the ribs in boiling water for a few minutes, then drain and rinse away the foam.
💡 Soaking then parboiling is the key to a clean, clear sauce — don't skip either step.
Mix the soy, grated pear and onion, sugar, garlic and ginger into a braising sauce, and score the rib meat so it drinks it in.
Simmer the ribs in the sauce with enough water to cover, partly lidded, for about 40 minutes until beginning to soften.
Add the radish, carrot, chestnuts, jujubes and mushrooms and continue braising until the meat is spoon-tender and the sauce has reduced to a glaze.
Scatter over ginkgo nuts, a little sesame oil, sesame seeds and pepper, and serve.
💡 Mga tip
- Low and slow is everything — a gentle simmer melts the connective tissue where a hard boil just toughens it.
- Even better the next day: chill overnight, lift off the set fat, and reheat gently.
- Cut the radish with rounded edges so it holds its shape through the long braise.
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