Galbi Jjim (Korean Braised Beef Short Ribs)
🇰🇷 South Korea
Ingredients
- 3 1/2 to 4 lbs beef short ribs (Korean style)
- 1/2 onion, diced
- 1/2 Korean pear, peeled, seeded, and diced
- 1/2 kiwi, peeled and diced
- 5 cloves garlic
- 1/2 cup soy sauce
- 3 tbsp dark brown sugar
- 3 tbsp sweet rice wine (mirim)
- 2 1/2 cups sea kelp stock, divided
- 1 tsp ginger paste
- 1 tbsp sesame oil
- 1 tsp pepper
- 2 carrots, peeled and cut into big chunks
- 3/4 lb Korean radish, peeled and cut into chunks
- 6 shiitake mushrooms
- 1 large piece dried sea kelp (dashima), 10-15 g
- 4 cups water
- 5 dried jujubes
- 8-10 chestnuts
- 12 ginkgo nuts
- Green onions, chopped, for garnish
- Sesame seeds, for garnish
Steps
- Boil short ribs in a large pot of water for about 10 minutes to remove impurities and excess fat.
- Drain and rinse the ribs, scrubbing off any bone fragments. Cut a few shallow slits into the meat to help it absorb flavor.
- Simmer dried kelp in 4 cups of water over medium-low heat for 5 minutes, then remove and discard the kelp. Measure out 2 1/2 cups of the stock.
- In a blender, combine onion, pear, kiwi, garlic, soy sauce, brown sugar, rice wine, and 1/2 cup of the kelp stock. Blend until smooth.
- Place the parboiled ribs in a Dutch oven or heavy pot. Pour the blended sauce over them and add the remaining 2 cups of kelp stock, ginger paste, sesame oil, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for about 1 1/2 hours, skimming off fat as needed.
- Trim the edges of the carrot and radish pieces if desired. Score the tops of fresh shiitake mushrooms with a cross pattern.
- Add the carrots and radishes to the pot and simmer for 20-30 minutes until tender. If using rehydrated shiitake, add them now.
- Stir in fresh shiitake mushrooms, dried jujubes, chestnuts, and ginkgo nuts. Cook for another 10-15 minutes.
- Remove from heat and let the stew rest for 10 minutes.
- Garnish with chopped green onions and sesame seeds. Serve warm with rice and kimchi.
Source: www.beyondkimchee.com