Tender Braised Short Ribs (Galbijjim)
Easy & Delicious Korean Braised Short Ribs Recipe: Perfect for Holidays and Special Occasions!
Craving tender, flavorful Korean short ribs? This recipe makes it surprisingly simple to prepare Galbijjim at home, perfect for holidays or any special meal. While it might seem daunting, the process is straightforward, and the result is incredibly tender ribs that fall off the bone. Enjoy a truly satisfying dish!
Short Ribs Soaking Ingredients
- Water 2.5L
- Sugar 4.5 Tbsp
Galbijjim Cooking Ingredients
- Water 2.25L
- Beef Short Ribs 3kg
- Scallions 2 stalks
- Whole Peppercorns 15 pcs
- Bay Leaves 3-4 pcs
- Garlic Cloves 5
- Dried Chili Peppers 3 (optional)
- Korean Radish (Moo) 200g
- Onion 1
- Peeled Chestnuts 10 pcs
Galbijjim Braising Sauce Ingredients
- Soy Sauce (Jin-ganjang) 225ml
- Corn Syrup or Rice Syrup (Mulyeot) 200ml
- Pear Juice or Mirin 225ml
- Sesame Oil 4 Tbsp
- Minced Scallions 3 Tbsp
- Minced Garlic 2 Tbsp
- Sugar 1.5 Tbsp
- Black Pepper 1 Tbsp
- Onion Powder or Minced Ginger 1 tsp
- Water 2.25L
- Beef Short Ribs 3kg
- Scallions 2 stalks
- Whole Peppercorns 15 pcs
- Bay Leaves 3-4 pcs
- Garlic Cloves 5
- Dried Chili Peppers 3 (optional)
- Korean Radish (Moo) 200g
- Onion 1
- Peeled Chestnuts 10 pcs
Galbijjim Braising Sauce Ingredients
- Soy Sauce (Jin-ganjang) 225ml
- Corn Syrup or Rice Syrup (Mulyeot) 200ml
- Pear Juice or Mirin 225ml
- Sesame Oil 4 Tbsp
- Minced Scallions 3 Tbsp
- Minced Garlic 2 Tbsp
- Sugar 1.5 Tbsp
- Black Pepper 1 Tbsp
- Onion Powder or Minced Ginger 1 tsp
Cooking Instructions
Step 1
Begin by preparing the short ribs to remove blood. Place the 3kg of short ribs in a large bowl. Pour in 2.5L of water and dissolve 4.5 Tbsp of sugar. Let the ribs soak for about 2 hours. The sugar not only helps draw out blood but also aids in tenderizing the meat.
Step 2
After 2 hours, rinse the short ribs thoroughly under cold running water until clean. Transfer the ribs to a large pot. Add 2.25L of fresh water, the 2 scallions, 3-4 bay leaves, 3 dried chili peppers (if using), 15 whole peppercorns, and 5 garlic cloves. Bring to a boil over high heat, then reduce to medium heat and simmer for about 1 hour.
Step 3
While the ribs are simmering, skim off any foam or impurities that rise to the surface. This step is crucial for a clean-tasting and clear broth.
Step 4
After 1 hour, carefully remove the cooked short ribs from the pot. Strain the broth through a fine-mesh sieve to remove all solids, ensuring a clear braising liquid.
Step 5
Measure out approximately 1.5L of the strained broth to use for braising the Galbijjim. Using too much liquid can dilute the flavor.
Step 6
Now, let’s make the delicious braising sauce. In a bowl, combine 225ml of soy sauce, 200ml of corn syrup (or rice syrup), 225ml of pear juice (or mirin), 4 Tbsp of sesame oil, 3 Tbsp of minced scallions, 2 Tbsp of minced garlic, 1.5 Tbsp of sugar, 1 Tbsp of black pepper, and 1 tsp of onion powder (or minced ginger). Whisk everything together until well combined.
Step 7
A helpful tip for vegetables like Korean radish (moo) or carrots: trim their corners. This helps them hold their shape and prevents them from breaking apart too easily during cooking.
Step 8
In a large pot, combine the prepared short ribs and the 1.5L of strained broth. Add the prepared braising sauce. Bring to a boil over high heat, then reduce to medium heat and simmer for 20 minutes. After 20 minutes, add the 200g of cubed Korean radish and 10 peeled chestnuts. Cover and continue to cook for another 10 minutes.
Step 9
Finally, add the 1 chopped onion and simmer for an additional 5 minutes until the vegetables are tender and the sauce has thickened slightly. Your delicious Galbijjim is almost ready!
Step 10
With just a little patience during the cooking time, you can create incredibly tender short ribs that practically melt in your mouth and fall right off the bone. Enjoy this wonderful Galbijjim that will surely delight your family!
