Savory Braised Beef Short Ribs (Galbijjim)
Savory Braised Beef Short Ribs (Galbijjim)
Simple and Delicious Korean Braised Beef Short Ribs Recipe
Braised beef short ribs, or Galbijjim, is a dish that often requires significant time and effort, but this recipe offers a simplified approach to creating this Korean classic at home. While the essential steps of soaking the ribs to remove blood and the braising time remain the same, we’ve streamlined the ingredients and cooking process for your convenience.
While pears are commonly used to tenderize beef in Galbijjim, this recipe incorporates grated apple for a delightful tangy sweetness. Whole peppercorns are also added to effectively eliminate any gamey odors and impart a subtle hint of spiciness.
Beyond the traditional radish, we’ve included potatoes for an extra layer of delightful flavor and texture, along with plenty of shiitake mushrooms for a rich umami depth. Feel free to adjust the vegetables based on your preferences and what you have on hand. (Unfortunately, I didn’t have carrots, but they would add a beautiful color and delicious taste!).
In these challenging times, let’s bring comfort and joy to our homes with delicious, homemade food. Enjoy this hearty Galbijjim with your loved ones! #Galbijjim #KoreanBeefRibs #BraisedBeef #HomeCooking #SpecialOccasionMeal
Main Ingredients- Beef short ribs 2.5kg (about 5.5 lbs)
- Radish 1/4 medium (approx. 250g)
- Carrot 1 medium (approx. 100g)
- Potato 1 medium (approx. 150g)
- Onion 1 large
- Shiitake mushrooms 5-6
- Korean green chili peppers (Gwngorichu) 1 handful (approx. 50g)
- Scallions 1 handful (approx. 30g)
- Water 10 cups (2L)
Galbijjim Sauce- Soy sauce (jin ganjang) 1 cup (200ml)
- Sugar 1/2 cup (100g)
- Mirin (or cooking wine) 1/2 cup (100ml)
- Minced garlic 1/2 ladle (approx. 2 Tbsp)
- Minced ginger 1/2 Tbsp (approx. 1 tsp)
- Sesame oil 1 Tbsp
- Water 1 and 1/2 cups (300ml)
- Apple, grated 1/2
- Whole peppercorns 1/2 Tbsp
- Soy sauce (jin ganjang) 1 cup (200ml)
- Sugar 1/2 cup (100g)
- Mirin (or cooking wine) 1/2 cup (100ml)
- Minced garlic 1/2 ladle (approx. 2 Tbsp)
- Minced ginger 1/2 Tbsp (approx. 1 tsp)
- Sesame oil 1 Tbsp
- Water 1 and 1/2 cups (300ml)
- Apple, grated 1/2
- Whole peppercorns 1/2 Tbsp
Cooking Instructions
Step 1
Soaking the Ribs: First, soak the beef short ribs in cold water for about 30 minutes to 1 hour to remove excess blood. You can change the water once or twice during this time for better results. After soaking, rinse the ribs thoroughly under cold running water and drain them well in a colander. (For a richer flavor, you can add 1-2 tablespoons of sugar to the soaking water).
Step 2
Preparing the Galbijjim Sauce: In a bowl, combine the soy sauce, sugar, mirin, minced garlic, minced ginger, sesame oil, 1 and 1/2 cups of water, grated apple, and whole peppercorns. Mix everything well to create a flavorful Galbijjim sauce. Grating the apple will help tenderize the meat and add a natural sweetness and aroma.
Step 3
Braising the Ribs: Place the drained short ribs in a large pot. Pour in the prepared sauce and 10 cups of water. Bring to a boil over high heat for about 15 minutes, then reduce the heat to medium, cover the pot, and simmer for at least 30 minutes. Stir the ribs occasionally to ensure even coating with the sauce.
Step 4
Adding Vegetables and Finishing: Once the ribs are partially tender, reduce the heat to low. Add the radish and cook for about 10 minutes. Then, add the cubed potatoes and carrots and continue cooking for another 10 minutes. Finally, add the onion, shiitake mushrooms, and Korean green chili peppers. Simmer gently over low heat for about 15 more minutes, or until all the vegetables are tender and the flavors have melded beautifully. Adding the chili peppers towards the end preserves their vibrant color and slight crunch. Garnish with chopped scallions just before serving for a fresh aroma and visual appeal.
