Tender Korean Braised Short Ribs (Galbijjim)
Tender Korean Braised Short Ribs (Galbijjim)
Delicious Home-Style Korean Braised Short Ribs, Made with Heart
It felt like ages since I last enjoyed some delicious Galbijjim, and then I spotted it online! I decided to order some, but upon arrival, I was quite surprised—and not in a good way. Despite ordering meat online before, this was quite disappointing. The meat was sparse on the bones after trimming off the fat. Still, I couldn’t let it go to waste! So, I decided to put extra care into making the marinade and transformed it into a wonderful Galbijjim. When I served it to my kids, I was a bit nervous, but their enthusiastic ‘Mom’s Galbijjim is the best!’ comment truly touched me. While I noticed the meat quality wasn’t top-notch, the flavorful marinade was so perfectly infused that it beautifully compensated for it. They all ate it up without a second thought, which I was so grateful for! Enjoy this savory and tender Korean braised short ribs recipe ^^
Main Ingredients- 3kg Beef short ribs
- 1 Onion
- 1/2 Pear
Flavorful Marinade- 3 Tbsp Oyster sauce
- 3 Tbsp Soy sauce
- 2 Tbsp Honey
- 4 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- Pinch of Black pepper
- 3 Tbsp Oyster sauce
- 3 Tbsp Soy sauce
- 2 Tbsp Honey
- 4 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- Pinch of Black pepper
Cooking Instructions
Step 1
First, soak the beef short ribs in cold water for about 30 minutes to remove any blood. Changing the water halfway through will help even more. After soaking, cut the ribs into bite-sized pieces and trim off any excess fat or ragged bits.
Step 2
Rinse the blood-removed ribs thoroughly under running water and pat them dry. This step is crucial for removing any gamey smell from the meat.
Step 3
Peel and core the pear, then cut it into large chunks. Peel the onion and chop it coarsely as well. Blend the pear and onion until smooth in a blender. You can strain it to get the clear juice or use the pulp as well.
Step 4
In a bowl, combine the oyster sauce, soy sauce, honey, cooking wine, minced garlic, and black pepper. Mix well to create the delicious marinade. You can also add the blended pear and onion mixture here and stir everything together.
Step 5
Add the drained and trimmed short ribs to the bowl with the marinade. Mix thoroughly to ensure each piece is well-coated. Let the ribs marinate for at least 30 minutes for the flavors to meld.
Step 6
Transfer the marinated ribs to a heavy-bottomed pot or a traditional Korean earthenware pot (Gamaseot). Add enough water to cover the ribs. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 1 to 1.5 hours, or until the ribs are very tender. Stir occasionally to prevent sticking at the bottom.
Step 7
Once the sauce has thickened and the ribs are fully cooked and tender, turn off the heat. Serve the Galbijjim in a serving dish. For an extra touch, you can garnish with pine nut powder or thinly sliced green onions.
