Galbee Jjim (Korean Braised Short Ribs) Recipe

Galbee Jjim (Korean Braised Short Ribs)

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Ingredients

 5 lbs. beef short ribs
½ c soy sauce
¼ c sesame oil
2 Tbsp rice vinegar
1 tsp black pepper
3-4 peeled carrots
cut into 2" pieces
8-10 small red potatoes washed and halved
8-10 peeled pearl onions

5-6 whole peeled cloves garlic
4-5 pieces of candied ginger

How to make Galbee Jjim (Korean Braised Short Ribs)


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The braising liquid is basically the same thing as the marinade for galbee, but in slightly different proportions. Some people use sugar in the braising liquid, but I rely on the slight sweetness from the vegetables and candied ginger.

Trim fat from 5 lbs. beef short ribs and rinse under cold water. Score the thickest parts of the meat with criss-crosses.

In a large pot over medium-high heat, sear each rib on all sides. Place all the seared ribs in the bottom of the pot and fill pot with cold water to just cover the ribs. Bring the ribs and water to a boil, then reduce heat and simmer for about 30-45 minutes.

In a small bowl, combine ½ c soy sauce, ¼ c sesame oil, 2 Tbsp rice vinegar, and 1 tsp black pepper. Add to pots with ribs, along with 3-4 peeled carrots cut into 2" pieces, 8-10 small red potatoes washed and halved, 8-10 peeled pearl onions, 5-6 whole peeled cloves garlic, and 4-5 pieces of candied ginger.

Simmer everything for about another hour, or until the meat is tender, checking on the pot, stirring and spooning the braising liquid over the top every once in a while.


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