Savory Braised Beef Ribs (Galbijjim)
Guaranteed Delicious! How to Make Steamed Beef Ribs (Galbijjim)
This dish alone can complete your feast preparations. It’s a beloved dish enjoyed by people of all ages – Korean Braised Beef Ribs (Galbijjim). Many receive Korean beef sets as gifts during holidays like Chuseok and Seollal. To help you make delicious use of those gifts, we’ve created this recipe! It’s a sweet, savory, and incredibly tender dish.
Galbijjim Ingredients
- 1.7kg Korean Beef Ribs (Galbi)
- 1 Pear (medium)
- 1 Onion (medium)
- 140g Carrot (approx. 1)
- 230g Korean Radish (Moo, approx. 1/4)
- 5 Shiitake Mushrooms
- 2 Dried Red Chilies
- 2 Tbsp Minced Garlic
- 3 Tbsp Korean Plum Extract (Maesil Cheong)
- 1 knob of Ginger (garlic clove size)
- 1 Green Onion (Leek)
- 5 Jujubes (Dates)
- 10 Chestnuts
- 1 cup Water (200ml)
- 1/2 cup Soy Sauce (Jin Ganjang, 100ml)
- 1 Tbsp Aged Soy Sauce (Mat Ganjang or Guk Ganjang)
- 1 Tbsp Sugar
- Sesame Oil (for finishing)
- Black Pepper (to taste)
Cooking Instructions
Step 1
1. Soaking the ribs: Place the beef ribs in a large bowl and cover with water. Add 1.5 cups (approx. 300ml) of rice wine (makgeolli). Let it soak for 2 hours, turning the ribs occasionally to ensure even blood removal. The rice wine helps tenderize the meat and remove any gamey odors.
Step 2
2. Rinsing the ribs: After soaking, rinse the ribs thoroughly under cold running water to remove any remaining blood or impurities.
Step 3
3. Initial blanching: Fill a pot with enough water to cover the ribs. Add one knob of ginger (about the size of a garlic clove) and bring to a boil. Once boiling, add the rinsed beef ribs and blanch for 5 minutes. This step helps to remove any scum and excess fat.
Step 4
4. Cleaning the ribs: Remove the blanched ribs from the pot and rinse them under cold water. Gently scrub to remove any floating impurities or rendered fat.
Step 5
5. Preparing the pear-onion base: Peel the pear and onion. Cut the pear, onion, and one knob of ginger (about the size of a garlic clove) into manageable pieces. Place them in a blender with 1 cup (200ml) of water and blend until smooth. This mixture will add natural sweetness and help tenderize the meat.
Step 6
6. Straining the base: Pour the blended mixture through a fine-mesh sieve or cheesecloth to extract only the smooth liquid. Discard the solids to ensure a silky texture in the sauce.
Step 7
7. Making the braising liquid: In a bowl, combine the strained pear-onion liquid with 1/2 cup (100ml) soy sauce (jin ganjang), 1 Tbsp aged soy sauce (mat ganjang or guk ganjang), 1 Tbsp sugar, 2 Tbsp minced garlic, 3 Tbsp Korean plum extract (maesil cheong), a drizzle of sesame oil, and a pinch of black pepper. Mix well until everything is incorporated.
Step 8
8. First simmer: Place the cleaned beef ribs and the braising liquid into a heavy-bottomed pot. Add 1 cup (200ml) of water. Cover the pot with a lid and bring to a boil over high heat. Let it boil vigorously for 10 minutes.
Step 9
9. Second simmer: Reduce the heat to medium-low, cover the pot again, and continue to simmer for 25 minutes. This allows the ribs to start becoming tender.
Step 10
10. Preparing the vegetables: Cut the Korean radish (moo) and carrot into large, bite-sized pieces. Trim the edges of the radish and carrot pieces into a rounded shape (dolyeok-dalki) so they don’t break apart easily during cooking. Prepare the shiitake mushrooms by removing the stems and scoring them or slicing them.
Step 11
11. Adding vegetables and final braise: Add the prepared radish, carrot, shiitake mushrooms, 2 dried red chilies, 5 pitted jujubes, and 10 peeled chestnuts to the pot. Lower the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the vegetables are tender.
Step 12
12. Adjusting liquid: If the sauce becomes too reduced during simmering, add a little hot water to maintain a good consistency. Keep the dish moist.
Step 13
13. Stirring carefully: Gently stir the contents of the pot occasionally to prevent the ribs or vegetables from sticking to the bottom.
Step 14
14. Checking for doneness: The galbijjim is ready when the radish and carrots are easily pierced with a chopstick and the sauce has thickened to a luscious, syrupy consistency. Turn off the heat.
Step 15
15. Finishing touch: Drizzle a little sesame oil over the finished galbijjim and gently toss to combine. This adds a final touch of aroma and shine.