Braised Beef Short Ribs (So Galbi Jjim)
How to Make Delicious and Tender Korean Braised Beef Short Ribs at Home
While often served during holidays, this Korean Braised Beef Short Ribs (So Galbi Jjim) is a dish that brings joy to the table any time you make it. The appeal lies in savoring the succulent meat that’s deeply infused with a sweet and savory sauce, right off the bone. My husband had been craving it recently, and I finally made it for his birthday dinner. This recipe will guide you through creating this impressive dish at home, perfect for any occasion.
Main Ingredients- 1.6kg beef short ribs
- 2 pouches pear juice
- 1 onion
- 1/3 Korean radish (daikon)
- 10 peeled chestnuts
- 10 jujubes (dates)
- 2 cups water
- 2 Tbsp low-sodium fish sauce
- 10 Tbsp soy sauce
- 2 Tbsp sugar
- 4 Tbsp soju (or rice wine)
- 3 Tbsp plum extract
- 2 Tbsp minced garlic
- 1/2 Tbsp ginger powder
- Pinch of black pepper
- A little yellow bell pepper
- A little red bell pepper
- A little Korean radish
Cooking Instructions
Step 1
First, rinse the beef short ribs under cold running water and trim off any visible impurities. Score the meat deeply with a knife to help the marinade penetrate. Then, soak the ribs in cold water for about 2 hours to remove excess blood. Change the water once during this soaking period. This step is crucial for eliminating any gamey odor. If using frozen ribs, make sure to thaw them in the refrigerator the day before cooking.
Step 2
Peel and wash the onion, then finely blend it in a blender. If you’re using fresh pear, you can blend it with the onion. For this recipe, I opted for convenience and used two pouches of 100% pear juice.
Step 3
Combine the blended onion and pear juice in a bowl. Add all the marinade ingredients (2 Tbsp low-sodium fish sauce, 10 Tbsp soy sauce, 2 Tbsp sugar, 4 Tbsp soju, 3 Tbsp plum extract, 2 Tbsp minced garlic, 1/2 Tbsp ginger powder, and a pinch of black pepper). Stir well until the sugar is completely dissolved, creating a flavorful marinade.
Step 4
Place the prepared short ribs in a pot and add enough water to cover them. Bring to a boil over high heat. Once boiling vigorously, remove the lid and let it simmer for about 1-2 minutes to skim off any impurities, then turn off the heat.
Step 5
Drain the blanched short ribs and rinse them thoroughly under cold running water, ensuring you clean around the bones. This step further helps to remove any remaining impurities and gamey taste.
Step 6
Add the cleaned short ribs to the prepared marinade. Gently toss them to ensure each piece is evenly coated. Let the ribs marinate for a while.
Step 7
Cut the Korean radish (daikon) into large, bite-sized pieces, ensuring they are substantial enough to hold their shape during cooking. Slice the yellow and red bell peppers into similar bite-sized pieces. Feel free to substitute or add other vegetables like carrots or shiitake mushrooms according to your preference.
Step 8
Prepare the jujubes and peeled chestnuts that were stored in the freezer, ready to add depth and flavor to the braised ribs.
Step 9
In a pot, combine the marinated short ribs, the large chunks of Korean radish, and the jujubes. Pour in 2 cups of water (using a standard paper cup for measurement) and bring to a boil over high heat.
Step 10
Once boiling, reduce the heat to medium and cook, stirring the ribs occasionally to ensure even cooking. As the radish becomes tender, reduce the stirring and focus on basting the ribs with the sauce. This recipe is designed with a generous amount of sauce, which is perfect for mixing with rice afterward – a favorite among children!
Step 11
Test the tenderness of the ribs by piercing a piece of meat with a chopstick. When it goes in easily, add the chestnuts and continue to simmer for a short while until the chestnuts are cooked. Adding chestnuts later prevents them from breaking apart.
Step 12
Once the chestnuts are cooked, add the sliced bell peppers and simmer for just a few more minutes before turning off the heat. Finally, stir in 1 tablespoon of sesame oil. Adding sesame oil at the very end preserves its aroma and prevents it from creating a film that hinders marinade absorption. Adjust the cooking time based on the tenderness of your ribs. If the ribs are particularly tough, you can add 1 kiwi (peeled and blended) to the onion marinade to help tenderize the meat.
