Galbijjim (Braised Short Ribs)

Name: Galbijjim (Braised Short Ribs)
Total time: 1 h 40 min
Yield: 4
Cuisine: Korean
Ingredients: 1.2 kg Beef short ribs, in bone-in pieces; 7 tbsp Soy sauce; 1 / 1/2 Grated pear and onion; to season Sugar or rice syrup, garlic, ginger; 1/4 Korean radish (mu), in chunks; 1 / 8 / 6 Carrot, chestnuts, jujubes; 4 / a handful Shiitake mushrooms and ginkgo nuts; to finish Sesame oil, sesame seeds, black pepper

Beef short ribs slow-braised in sweet soy with radish, chestnut and jujube until fork-tender and glossy — the centerpiece of Korean holiday tables.

Nguồn

Công thức của Korean home kitchens · 🏠 Món nhà làm

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.

Background on Wikipedia ↗

Watch it being made · 3 videos

Mama Linda One Happy Bite dumpedlingss

⏱ 100 phút🍽 4 khẩu phần🔥 560 kcal🇰🇷 Hàn Quốc

Không sữa

Nguyên liệu

Khẩu phần

🛒 Mua nguyên liệu

Đã bỏ qua đồ có sẵn trong bếp — chỉ còn thứ thật sự phải đi mua.

★ đánh dấu nguyên liệu mà công thức nói là khó tìm hoặc không thể thay thế.

Các bước

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.

💡 Mẹo

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.