入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
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.
来源
食谱提供 Korean home kitchens · 🏠 家常菜
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.
Watch it being made · 3 videos
⏱ 100 分钟🍽 4 人份🔥 560 大卡🇰🇷 韩国
无乳制品
步骤
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.
💡 小贴士
- 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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