Galbi Jjim (Korean Braised Short Ribs)
This comforting Korean braised short rib dish features tender beef ribs simmered in a savory-sweet sauce with root vegetables. It's a perfect hearty meal for special occasions or a cozy family dinner. The rich flavors develop beautifully as it slowly cooks.
Una recepta original de Forkin
- Temps total
- 3 h
- Racions
- 6
- Dificultat
- Mitjana
- Per ració
- 965 kcal
Informació sobre al·lèrgens: pot contenir gluten, fruita seca, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 1,5 kgbeef short rib, bone-in, flanken-cut
braising liquid
- 1 uyellow onion, quartered
- 10 gragarlic, peeled
- 20 gginger, sliced
- 720 mlwater
sauce
- 0,5 tassasoy sauce
- 0,25 tassasugar
- 0,25 tassamirin
- 2 cssesame oil
- 0,5 ctblack pepper, freshly ground
- 0,5 uasian pear, grated
vegetables
- 200 gdaikon radish, peeled, cut into 1-inch pieces
- 2 ucarrot, peeled, cut into 1-inch pieces
- 2 upotato, peeled, cut into 1-inch pieces
- 4 ushiitake mushroom, stems removed
garnish
- 5 udried jujube(opcional)
- 5 uchestnut, peeled(opcional)
- 2 ugreen onion, chopped
- 1 cttoasted sesame seed
Estris
strainer · large bowl · large pot · dutch oven · cutting board · knife
Elaboració
Pas a pas
- 1
Rinse the beef short ribs under cold water, then soak them in cold water for 30 minutes to remove excess blood.
Uns 30 min
Nota de cuina: Changing the water once or twice during soaking helps remove more impurities.
- 2
Drain the ribs and place them in a large pot. Add the quartered onion, peeled garlic, sliced ginger, and water for the braising liquid.
Uns 2 min
- 3
Bring the pot to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes, skimming off any foam or impurities that rise to the surface.
Uns 15 min
Nota de cuina: Skimming helps create a cleaner, clearer final sauce.
- 4
Remove the ribs from the pot and discard the braising liquid and aromatics. Rinse the ribs under cold water to remove any remaining impurities.
Uns 3 min
- 5
In a large bowl, combine the soy sauce, sugar, mirin, sesame oil, black pepper, and grated Asian pear to create the sauce.
Uns 3 min
Nota de cuina: Grating the Asian pear helps tenderize the meat and adds natural sweetness.
- 6
Add the rinsed short ribs to the sauce and toss to coat evenly. Let them marinate for at least 15 minutes, or up to several hours in the refrigerator.
Uns 15 min
Nota de cuina: Marinating longer will deepen the flavor of the ribs.
- 7
Transfer the marinated ribs and sauce to a large heavy-bottomed pot or Dutch oven. Add enough fresh water to just cover the ribs.
Uns 2 min
- 8
Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
Uns 1 h
Nota de cuina: Ensure a gentle simmer to prevent the meat from becoming tough.
- 9
Add the daikon radish, carrots, potatoes, and shiitake mushrooms to the pot. If using, also add the dried jujubes and chestnuts.
Uns 3 min
Nota de cuina: Cut vegetables into similar sizes for even cooking.
- 10
Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the ribs are very tender and easily pull away from the bone.
Uns 1 h
Nota de cuina: Check for tenderness by gently probing the ribs with a fork.
- 11
Taste the sauce and adjust seasonings if necessary, adding more soy sauce for saltiness or sugar for sweetness.
Uns 1 min
- 12
Serve the Galbi Jjim hot, garnished with chopped green onions and toasted sesame seeds.
Uns 1 min
Nota de cuina: Serve with a side of steamed rice to soak up the delicious sauce.
Per ració
Nutrició
- Calories
- 965kcal
- Proteïnes
- 49,1g
- Hidrats de carboni
- 37,3g
- Greixos
- 67,8g
- Fibra
- 4,5g
- Sucre
- 18,9g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Galbi Jjim in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.