Sweet and Savory LA Galbi Jjim (Braised Short Ribs)
Sweet and Savory LA Galbi Jjim (Braised Short Ribs)
Deliciously Sweet and Savory Galbi Jjim Made with LA Ribs
I decided to braise these tender LA ribs instead of grilling them, and the result is melt-in-your-mouth deliciousness! It’s so satisfying and not too heavy. Mixing rice with the rich broth is heavenly, proving that Galbi Jjim is simply the best! A perfect dish for any occasion.
Ingredients for LA Galbi Jjim- 1kg LA Galbi (Korean beef short ribs, cut crosswise)
- 1/2 medium onion
- 2 slices canned pineapple
- A little canned pineapple syrup
- 2 Tbsp minced garlic
- 1/2 stalk green onion
- 1/2 Tbsp salt (for blood removal)
- 8 Tbsp soy sauce (for soup)
- 3 Tbsp mirin (or cooking sake)
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- 3 Tbsp plum extract (maesilcheong)
- Sesame seeds, for garnish
- Ground black pepper, to taste
- A little green chili pepper, finely chopped
- A little red chili pepper, finely chopped
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious LA Galbi Jjim. Wash and trim the vegetables, and ensure the ribs are ready for cooking.
Step 2
Rinse the LA Galbi under cold running water and soak them for 1 hour to remove any residual blood. For enhanced blood removal and tenderness, dissolve 2 tablespoons of sugar in the cold water. Sugar helps tenderize the meat and removes any gamey odors.
Step 3
Bring a large pot of water to a rolling boil. Once boiling, carefully add the blanched LA Galbi. Since these ribs are thinly cut, blanch them for just about 1-2 minutes. This step helps remove impurities and firms up the meat’s texture.
Step 4
Drain the blanched ribs and rinse them thoroughly under cold running water. Trim off any excess fat or unsightly bits with a knife. Cut the ribs into bite-sized pieces, approximately 5-7 cm (2-3 inches) in length.
Step 5
In a blender, combine the chopped half onion, 2 slices of canned pineapple, and a small amount of the pineapple syrup. Blend until smooth. The pineapple acts as a natural tenderizer and adds a subtle sweetness.
Step 6
Strain the blended mixture through a fine-mesh sieve or cheesecloth to extract the clear juice. This will result in a cleaner, more refined sauce that enhances the galbi jjim’s flavor. (If you prefer a thicker sauce with more texture, you can skip the straining and use the pulp as well.)
Step 7
In a bowl, combine the strained juice with 8 tablespoons of soy sauce, 3 tablespoons of plum extract, 3 tablespoons of mirin, 1 tablespoon of sugar, 1 tablespoon of corn syrup, and 2 tablespoons of minced garlic. Whisk everything together until well combined to create the flavorful braising liquid.
Step 8
Place the prepared ribs in a large pot or Dutch oven. Pour the marinating sauce over the ribs and toss gently to ensure each piece is evenly coated. Let the ribs marinate for about 10 minutes. Add 100ml of water to the pot. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently until the ribs are very tender, approximately 40 minutes to 1 hour. Check periodically to ensure there’s enough liquid.
Step 9
Once the ribs are fork-tender, add the chopped green onion. Stir in 2 tablespoons of sesame oil, a sprinkle of sesame seeds, and a pinch of black pepper for added aroma and depth of flavor. Mix gently to combine.
Step 10
Finally, arrange the cooked LA Galbi Jjim attractively on a serving platter. Garnish with finely chopped green and red chili peppers, and a final sprinkle of sesame seeds. Your delicious homemade LA Galbi Jjim is ready to be enjoyed! Serve hot with steamed rice.
