Heartfelt and Tender Braised Beef Ribs (Galbijjim)
Mastering the Art of Delicious Galbijjim at Home
A deeply flavorful and meticulously prepared Galbijjim, made with love and care. This recipe guarantees a melt-in-your-mouth experience.
Main Ingredients
- 5kg beef short ribs for braising
- 2 onions
- 1 carrot
- 2 stalks of green onion
Braising Sauce Ingredients
- 1.5 cups soy sauce (approx. 270ml)
- 7 Tbsp mirin (approx. 105ml)
- 1 cup sugar (approx. 200g)
- 5 Tbsp minced garlic (approx. 50g)
- 1 Tbsp minced ginger (approx. 15g)
- Pinch of black pepper
- 10 jujubes (dates)
- 1/3 Korean radish (daikon)
- 3 cups water (approx. 540ml)
- 3 Tbsp sesame oil (approx. 45ml)
- 1.5 cups soy sauce (approx. 270ml)
- 7 Tbsp mirin (approx. 105ml)
- 1 cup sugar (approx. 200g)
- 5 Tbsp minced garlic (approx. 50g)
- 1 Tbsp minced ginger (approx. 15g)
- Pinch of black pepper
- 10 jujubes (dates)
- 1/3 Korean radish (daikon)
- 3 cups water (approx. 540ml)
- 3 Tbsp sesame oil (approx. 45ml)
Cooking Instructions
Step 1
The first crucial step for delicious Galbijjim! Soak the beef ribs in cold water for about 2 hours to remove excess blood. Change the water periodically for a cleaner result. After soaking, blanch the ribs in boiling water for about 5 minutes to remove impurities and any gamey smell. This process is key to making your Galbijjim exceptionally tasty.
Step 2
Now, let’s make the delicious core of your Galbijjim: the braising sauce! In a large bowl, combine soy sauce, sugar, black pepper, minced garlic, and minced ginger. Mix them well. Ensure the sugar dissolves completely by stirring thoroughly. Finally, finely chop the green onions and add them to the sauce for an aromatic touch.
Step 3
Transfer the blanched ribs to the bowl with the braising sauce. Gently massage the sauce into the ribs with your hands, ensuring it coats every piece. This marinating step will deeply infuse the ribs with flavor.
Step 4
Place the marinated ribs into a heavy-bottomed pot. Add 3 cups of water, enough to mostly cover the ribs. You can adjust the water amount later to achieve your desired sauce consistency. Bring to a boil over high heat, then reduce to medium-low heat to begin the braising process.
Step 5
Once the Galbijjim starts to boil, use a ladle to skim off any foam or impurities that rise to the surface. Removing this scum will result in a clearer, cleaner broth, significantly enhancing the overall flavor of your dish.
Step 6
While the ribs are cooking, prepare the vegetables. Roughly chop the onions. For the carrots and Korean radish, use a decorative cutting technique called ‘dolyeggak’ (turning cut) and round off the edges. This helps them maintain their shape while cooking. Add the chopped onions to the pot first and let them simmer with the ribs. The sweetness from the onions will meld into the broth, adding a rich depth of flavor.
Step 7
Once the vegetables are slightly tender, add the prepared Korean radish and carrots to the pot. Finally, toss in the sweet and aromatic jujubes. Continue to simmer over medium-low heat until the sauce reduces to your desired consistency. As the sauce thickens, the flavors of all the ingredients will concentrate, creating a rich and complex taste.
Step 8
Almost done! For a beautiful glossy finish, stir in 1 tablespoon of corn syrup (or oligodang) and finish with 2 tablespoons of sesame oil for a nutty aroma. This Galbijjim, slow-cooked to perfection, will have incredibly tender meat that falls off the bone. Enjoy this hearty and delicious dish with your loved ones for a memorable meal!
