Tender and Flavorful Sweet and Savory Braised Short Ribs
#EasyGalbijjim #HowToMakeGalbijjim #BeefShortRibStew #GalbijjimSauceRecipe #SimplyMadeGalbijjim
Utilize your gifted beef short ribs to create a tender and delicious braised dish! Instead of using store-bought sauce, puréeing pears, apples, and onions and marinating for over a day will make even tough ribs incredibly tender. Dried dates are omitted, and chestnuts, shiitake mushrooms, button mushrooms, and carrots are added for a richer texture. This sweet and savory galbijjim boasts a perfectly balanced sauce that everyone will love. Perfect for holidays, special occasions, or impressive dinner parties. Enjoy this wonderful galbijjim made easily at home.
Basic Ingredients- 800g Beef Short Ribs
- 10 Peeled Chestnuts
- 3 Shiitake Mushrooms
- 4 Button Mushrooms
- 1/3 Carrot
- 2 Tbsp Chopped Scallion (for garnish)
Braising Sauce Ingredients- 1/3 Pear
- 1/3 Apple
- 1/2 Onion
- 1 cup Soy Sauce
- 1 tsp Cinnamon Powder
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2 Tbsp Chopped Scallion
- 3 Tbsp Cooking Wine (Cheongju)
- 1 tsp Black Pepper
- 1 tsp Honey (or corn syrup)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
- 1 cup Water
- 1/3 Pear
- 1/3 Apple
- 1/2 Onion
- 1 cup Soy Sauce
- 1 tsp Cinnamon Powder
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2 Tbsp Chopped Scallion
- 3 Tbsp Cooking Wine (Cheongju)
- 1 tsp Black Pepper
- 1 tsp Honey (or corn syrup)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
- 1 cup Water
Cooking Instructions
Step 1
First, thoroughly rinse the beef short ribs to remove any blood. It’s best to change the water about three times. (Tip: Soaking the ribs in milk for about 30 minutes can further help remove gamey odors and tenderize the meat, but if milk is unavailable, proceed directly to marinating.) After draining, pat the ribs dry and prepare them for marinating. Peel the pear, apple, and onion, cut them into appropriate sizes, and blend them into a fine purée in a blender. Add soy sauce, cooking wine, black pepper, minced garlic, and minced ginger to the puréed fruit and mix well.
Step 2
To enhance the tenderness and give it a nice sheen, add a little honey (or corn syrup) to the sauce. Then, add chopped scallions to complete the braising sauce. This homemade fruit-based sauce, unlike commercial ones, significantly enhances the flavor of the short ribs. Deliciousness is achieved with just these simple fruit ingredients.
Step 3
Add cinnamon powder for a subtle aroma and depth of flavor. Cinnamon pairs wonderfully with sweetness, enhancing the overall richness and fragrance of the galbijjim. If you’re not a fan of cinnamon, feel free to omit it. Finally, add 1 cup of water and mix all the sauce ingredients evenly.
Step 4
To the blood-rinsed short ribs, add the large pieces of peeled chestnuts, the sliced button mushrooms, and the carrots cut into manageable pieces. (Tip: Shiitake mushrooms can become too soft during cooking, so they will be added in the final stage.) There’s no need to mix them yet; just place them in the pot, ready for the sauce.
Step 5
Pour the prepared delicious galbijjim sauce evenly over the short ribs and vegetables. Gently toss to ensure the sauce coats everything.
Step 6
Now, arrange the sliced scallions attractively on top of the sauced short ribs. Drizzle with toasted sesame seeds and sesame oil for added fragrance. Cover the pot with plastic wrap or a lid and marinate in the refrigerator for at least 3 hours, or preferably overnight. (Tip: When making LA galbijjim, it’s convenient and delicious to assemble all ingredients, add the sauce, marinate, and then cook directly the next day.)
Step 7
Add the pre-soaked shiitake mushrooms to the marinated galbijjim and cook together. Place the pot on the stove over high heat until it boils, then reduce to medium heat and simmer for about 30 minutes. Once the sauce has reduced slightly, lower the heat to low and let it simmer gently for another 10 minutes, with the lid on. Simmering in this way will make the ribs extra tender and allow the sauce to deeply penetrate.
Step 8
Serve the well-cooked galbijjim attractively on a platter. Pile on generous portions of the large ribs, chestnuts, mushrooms, and carrots. Spoon the delicious remaining sauce from the pot over the top. Finish with a sprinkle of toasted sesame seeds for a beautiful presentation. Your tender and flavorful homemade galbijjim is now complete!
