Galbi Jjim (Korean Braised Short Ribs)

🧂 Ingredients

• 1.5 kg Beef short ribs(Flanken-cut or English-cut, about 1-inch thick)
• enough to cover Cold water(For soaking and blanching)
• 1/2 cup Soy sauce(Low sodium is recommended to control saltiness)
• 3 tbsp Brown sugar(Packed)
• 1/2 Asian pear(Peeled, cored, and roughly chopped or grated. Can substitute with 1/4 cup pear juice or apple juice.)
• 4 cloves Garlic(Minced)
• 1 inch piece Ginger(Peeled and minced or grated)
• 1/4 Onion(Roughly chopped)
• 1 tbsp Sesame oil
• 1/2 tsp Black pepper(Freshly ground)
• 2 cups Water(For braising)
• 10 Chestnuts(Peeled and pre-cooked (vacuum-packed or roasted))
• 10 Jujubes (dried dates)(Pitted)
• Optional Garnish(Sliced green onions, toasted sesame seeds)

👨‍🍳 Instructions

1. 1

   Prepare the short ribs: Place the short ribs in a large bowl and cover with cold water. Soak for at least 8 hours, or preferably overnight, in the refrigerator. This crucial step removes excess blood and impurities, resulting in a cleaner flavor and less foamy broth.

   ⏱️ 8-12 hours
2. 2

   Blanch the short ribs: Drain the soaked ribs and rinse them thoroughly under cold running water. Place the ribs in a large pot and cover with fresh cold water. Bring to a rolling boil over high heat and boil vigorously for 5-7 minutes, skimming off any scum that rises to the surface. This process further cleans the meat and helps tenderize it.

   ⏱️ 10 minutes
3. 3

   Clean and prepare the ribs: Drain the blanched ribs and rinse them again under cold water. Pat them dry with paper towels. If the ribs are in very large pieces, you can cut them into more manageable serving sizes at this point.

   ⏱️ 5 minutes
4. 4

   Make the braising liquid: In a medium bowl, whisk together the soy sauce, brown sugar, grated Asian pear (or juice), minced garlic, minced ginger, chopped onion, sesame oil, and black pepper. Ensure the brown sugar is dissolved.

   ⏱️ 5 minutes
5. 5

   Braise the short ribs: Arrange the prepared short ribs in a single layer in a heavy-bottomed pot or Dutch oven. Pour the braising liquid over the ribs. Add the 2 cups of water. Bring the liquid to a simmer over medium-high heat.

   ⏱️ 10 minutes
6. 6

   Simmer and tenderize: Once simmering, reduce the heat to low, cover the pot tightly, and let the ribs braise gently for about 1 hour and 30 minutes. The liquid should be barely bubbling. Avoid a rapid boil, which can toughen the meat.

   ⏱️ 1 hour 30 minutes
7. 7

   Add aromatics and finish braising: After 1 hour and 30 minutes, stir in the peeled chestnuts and pitted jujubes. Continue to braise, covered, for another 30 minutes, or until the ribs are fork-tender and the sauce has thickened slightly and become glossy. If the sauce is too thin, you can remove the ribs and aromatics and simmer the sauce uncovered for a few minutes to reduce it.

   ⏱️ 30 minutes
8. 8

   Rest and serve: Remove the pot from the heat and let the Galbi Jjim rest for about 10 minutes before serving. This allows the flavors to meld and the meat to reabsorb some juices. Serve hot, spooning some of the rich sauce over the ribs. Garnish with sliced green onions and toasted sesame seeds, if desired.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Soaking the ribs is crucial for a clean flavor and tender results.
• ✓Adjust soy sauce and sugar to your preference, but aim for a balance of sweet and savory.
• ✓Galbi Jjim is excellent served with steamed rice to soak up the delicious sauce.
• ✓This dish can be made ahead of time; it often tastes even better the next day.

🔄 Variations

• Add cubed daikon radish or carrots during the last hour of braising for added vegetables.
• For a spicy version, add 1-2 tablespoons of gochujang (Korean chili paste) to the braising liquid.

🥗 Nutrition

Per serving