Gourmet Baek Jong-won Style Galbi-jjim (Braised Short Ribs)
Home Cook Baek Recipe: The Ultimate Guide to Baek Jong-won’s Galbi-jjim Sauce
Don’t be jealous of holiday feasts! Discover the secret to making Baek Jong-won’s signature Galbi-jjim easily and quickly at home, packed with deep, rich flavors. This is a hearty main dish that will make any special occasion even more special.
All-Purpose Galbi-jjim Sauce Ingredients- 2 cups water (400ml)
- 2 cups soy sauce (400ml)
- 1 cup sugar (200g)
- 1 cup mirin (rice wine) (200ml)
- 1 cup chopped green onion
- 1/2 cup minced garlic (100g)
- 1 Tbsp grated ginger
- 1/3 cup sesame oil (60ml)
Main and Additional Ingredients for Galbi-jjim- 500g beef short ribs
- 1/3 Korean radish (about 200g)
- 1/3 carrot (about 100g)
- 4 shiitake mushrooms
- 2 king oyster mushrooms
- 1 medium onion
- 5 Korean green chili peppers (kkwarigochu)
- 3 red chili peppers
- 1 green chili pepper (adjust for spiciness)
- 1 stalk green onion (cut lengthwise)
- 500g beef short ribs
- 1/3 Korean radish (about 200g)
- 1/3 carrot (about 100g)
- 4 shiitake mushrooms
- 2 king oyster mushrooms
- 1 medium onion
- 5 Korean green chili peppers (kkwarigochu)
- 3 red chili peppers
- 1 green chili pepper (adjust for spiciness)
- 1 stalk green onion (cut lengthwise)
Cooking Instructions
Step 1
First, let’s make the all-purpose sauce that will define the flavor of your Galbi-jjim. In a bowl, combine 2 cups of water, 2 cups of soy sauce, 1 cup of sugar, 1 cup of mirin, 1 cup of chopped green onions, 1/2 cup of minced garlic, 1 tablespoon of grated ginger, and 1/3 cup of sesame oil. Mix well until the sugar is dissolved. This sauce is versatile and can be used in many other dishes, making it even more useful.
Step 2
Now it’s time to prepare the ribs. It’s best to soak the ribs in cold water to remove blood for about 30 minutes to an hour. Place the blood-removed ribs in a pot. Pour in the prepared all-purpose sauce until the ribs are about 2/3 submerged. If needed, add water to reach about 2/3 of the pot’s height. This method ensures the meat becomes tender and absorbs the sauce beautifully.
Step 3
Let’s also prepare the vegetables for the Galbi-jjim. Cut the Korean radish and carrot into large, bite-sized pieces. Trim the stems of the shiitake and king oyster mushrooms and slice them attractively. Thickly slice the onion. Remove the tops from the Korean green chilies, red chilies, and green chilies, and slice them for presentation. Cut the green onion stalk lengthwise.
Step 4
Bring the pot with the ribs, sauce, and water to a boil over high heat. After it starts boiling, approximately 40 minutes later, carefully skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clean and deeply flavored broth.
Step 5
Once the ribs have cooked for a while, add the first group of vegetables: the Korean radish. Since radish takes time to cook, adding it first allows it to cook along with the ribs. Cover the pot and simmer over medium-low heat for about 15-20 more minutes, or until the radish becomes translucent.
Step 6
When the radish is tender, add the second group of vegetables: carrots and mushrooms (shiitake and king oyster mushrooms). Simmer for about 10 more minutes to allow the vegetables to absorb the flavors. Spooning some of the broth over them occasionally will keep them extra moist.
Step 7
Finally, when the carrots are almost cooked, add the third group of vegetables: onion, Korean green chilies, red chilies, green chilies, and the lengthwise-cut green onion. At this point, reduce the heat to low or turn it off completely. Let the vegetables cook in the residual heat – this is the key to preserving their fresh texture and vibrant colors. Cover the pot again and let it cook for about 5 more minutes.
Step 8
Voila! Your delicious Baek Jong-won style Galbi-jjim is ready. Enjoy it as a hearty meal with a side of warm rice. Mixing leftover sauce with rice is also incredibly delicious!
