Tender and Flavorful Braised Beef Short Ribs (Galbijjim) for the Whole Family
Tender and Flavorful Braised Beef Short Ribs (Galbijjim) for the Whole Family
The Ultimate Pressure Cooker Galbijjim Recipe: Perfect for Holidays and Home Parties
Introducing a magnificent Galbijjim recipe, perfect for holidays, special occasions, or elegant home parties. Galbijjim is a representative high-protein Korean nourishing dish that everyone loves. It’s especially good for boosting energy during hot summers and is an ideal choice for upcoming Chuseok (Korean Thanksgiving) or when hosting guests. Using a pressure cooker significantly reduces cooking time while ensuring incredibly tender and moist short ribs. Learn how to make delicious Galbijjim right now!
Main Ingredients- 1kg Beef Short Ribs
- 4 Shiitake Mushrooms
- 1/2 Carrot
- 1 Onion
- 700ml Water
- A little Green Onion (for blanching, for garnish)
- A little Sesame Seeds (for garnish)
For Soaking and Draining Blood- 4 Tbsp Sugar
For Blanching (to remove gamey smell)- 1 Green Onion
- A little Dried Ginger (or 2-3 slices fresh ginger)
Delicious Galbijjim Sauce- 1/2 cup Soy Sauce (approx. 100ml)
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesil Cheong)
- 4 Tbsp Mirin (or cooking wine)
- 1 Tbsp generously minced Garlic
- 2 Tbsp minced Green Onion
- 1 Tbsp Sesame Oil
- A pinch of Ginger Powder (or 1/2 Tbsp minced fresh ginger)
- 4 Tbsp Sugar
For Blanching (to remove gamey smell)- 1 Green Onion
- A little Dried Ginger (or 2-3 slices fresh ginger)
Delicious Galbijjim Sauce- 1/2 cup Soy Sauce (approx. 100ml)
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesil Cheong)
- 4 Tbsp Mirin (or cooking wine)
- 1 Tbsp generously minced Garlic
- 2 Tbsp minced Green Onion
- 1 Tbsp Sesame Oil
- A pinch of Ginger Powder (or 1/2 Tbsp minced fresh ginger)
- 1/2 cup Soy Sauce (approx. 100ml)
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesil Cheong)
- 4 Tbsp Mirin (or cooking wine)
- 1 Tbsp generously minced Garlic
- 2 Tbsp minced Green Onion
- 1 Tbsp Sesame Oil
- A pinch of Ginger Powder (or 1/2 Tbsp minced fresh ginger)
Cooking Instructions
Step 1
First, prepare the frozen beef short ribs. It’s best to thaw them slowly in the refrigerator the night before. Thawing too quickly can cause the juices to escape. During summer, refrigerator thawing is recommended over room temperature thawing. Once thawed, submerge the short ribs completely in cold water.
Step 2
To effectively remove blood from the short ribs, add 4 tablespoons of sugar. Sugar helps tenderize the meat through enzymatic action and also aids in drawing out the blood from within the meat. Let the ribs soak in the sugar water for about 1 hour. Changing the water once during this time is even better.
Step 3
After 1 hour, place the soaked short ribs in a colander to drain the water completely. Any remaining blood can cause an unpleasant odor.
Step 4
In a large pot, add plenty of water, 1 green onion stalk, and dried ginger (or fresh ginger slices). Bring the water to a rolling boil. Once boiling, add the drained short ribs and blanch them until the exterior turns white. Rinse the blanched ribs gently under cold running water to remove any impurities. This step is crucial for eliminating any gamey smell.
Step 5
Now it’s time to marinate the short ribs in the delicious sauce. Mix all the Galbijjim sauce ingredients (soy sauce, sugar, plum extract, mirin, minced garlic, minced green onion, sesame oil, ginger powder) to create the marinade. Add the blanched and rinsed short ribs to this sauce, coat them evenly, and let them marinate for at least 1 hour. If you have more time, marinating for 2-3 hours or even overnight in the refrigerator will allow the flavors to penetrate more deeply, resulting in a much tastier dish.
Step 6
Prepare the vegetables for the braised ribs. Wipe the shiitake mushrooms clean with a damp paper towel, trim the hard stems, and score them lightly with a knife. Trim the edges of the carrot and cut it into large chunks. Also, cut the onion into large dice. Cutting the vegetables this large helps them maintain their shape during cooking and adds a delightful texture.
Step 7
Place the marinated short ribs, shiitake mushrooms, and carrots into the pressure cooker. Pour in 700ml of water. The water level should be enough to partially submerge the ingredients.
Step 8
Close the pressure cooker lid. Once the whistle blows, reduce the heat to medium-low and cook for 30 minutes. Let it rest for 10 minutes to naturally release the pressure and allow the ingredients to steam. Always follow your pressure cooker’s manual for safe operation.
Step 9
Carefully open the pressure cooker lid after the whistle has gone down and all internal steam has completely escaped. Gently stir the ribs and vegetables with a spatula to check their tenderness.
Step 10
Finally, add the large-diced onion and the green onion for garnish. Gently toss to distribute them and allow the sauce to coat everything. Continue to cook for another 5 minutes, either with the lid on or off, until the onion becomes translucent. Taste and adjust seasoning if necessary by adding a little more soy sauce. Your delicious Galbijjim is complete when the onion is tender! Enjoy with a warm bowl of rice!
