Tender Braised Beef Short Ribs
[Healthy Homemade Feast] Making Meltingly Tender Beef Galbi Jjim – The Golden Ratio for Galbi Jjim Sauce
Hello everyone, this is Kkuni’s Mom 🙂 With Chuseok approaching, I wanted to show off my cooking skills! Today, I’m sharing a recipe for Beef Galbi Jjim, an indispensable dish for any feast or holiday. Follow along, and I’ll show you how to make incredibly delicious galbi jjim! ♥️
Ingredients- 3kg Beef Short Ribs (Australian recommended)
- 1 Carrot
- 1 Green Onion
- Dried Jujubes (small handful)
- Dried Chestnuts (small handful)
- Dried Shiitake Mushrooms (small handful)
- 60ml Soy Sauce for soup (Guk-ganjang)
- 75ml Brewed Soy Sauce (Yangjo-ganjang)
- 15ml Fish Sauce (Anchovy or Tuna)
- 15ml Mirin (Rice Wine)
- 1/2 Tbsp Ginger Syrup (or grated ginger)
- 1 handful Minced Garlic (approx. 100g)
- 1 Kiwi (ripe)
- 1/2 Pear (seeds removed)
- 1 Onion (large)
- 800ml Water
- 2-3 Bay Leaves
- 2-3 slices Dried Ginger (or 1 fresh ginger knob)
- 1/2 tsp Whole Peppercorns
- 1-2 Dried Scallion Roots (optional)
Cooking Instructions
Step 1
I’ve prepared 3kg of Australian beef short ribs, which offer a great balance of quality and flavor. (Using well-selected ribs will result in an even more tender and delicious dish.)
Step 2
Soak the beef short ribs in cold water for about 2 hours to remove any blood. Changing the water midway helps achieve a cleaner result. Australian ribs tend to have less fat and are easier to prepare.
Step 3
In a pot, add enough water to cover the ribs and include bay leaves, dried ginger (or fresh ginger slices), whole peppercorns, and dried scallion roots (if using). Bring this mixture to a boil. This step infuses the ribs with aromatic flavors.
Step 4
Carefully place the blood-removed beef short ribs into the boiling water to parboil. This crucial step helps to remove impurities and any gamey odor from the meat, ensuring a cleaner taste.
Step 5
Parboil the ribs for about 10 minutes. Keep the heat on high; the ribs are ready when the outside turns opaque.
Step 6
Immediately remove the parboiled ribs and rinse them thoroughly under cold running water. This ‘cold shower’ helps to lock in the juices and contributes to a more tender texture.
Step 7
Drain the rinsed ribs well and set them aside on a rack. Let them rest while you prepare the other ingredients.
Step 8
Prepare the vegetables and fruits for the galbi jjim. Cut the carrot into large chunks and the green onion into long pieces. Peel the kiwi, pear, and onion. Keep the garlic cloves whole.
Step 9
Get your dried jujubes and chestnuts ready. Lightly rinse the dried jujubes under running water. If the dried chestnuts are very hard, it’s a good idea to soak them in water beforehand.
Step 10
Rehydrate the dried shiitake mushrooms in lukewarm water. Once softened, remove the tough stems and cut the mushroom caps into bite-sized pieces. Prepare the chestnuts as well.
Step 11
Let’s make the essential sauce for galbi jjim! Using a 15ml measuring spoon as a base: combine 4 parts Guk-ganjang (soy sauce for soup), 5 parts Yangjo-ganjang (brewed soy sauce), 1 part fish sauce, and 1 part mirin. Add about half a spoon of ginger syrup to cut through any richness (or use freshly grated ginger). Add only about 1g of salt, adjusting to taste. We’re skipping sugar and relying on the natural sweetness of the fruits. Mixing both types of soy sauce is key for a deep, complex flavor.
Step 12
In a blender, combine the peeled kiwi (1 whole), seeded pear (1/2), large onion (1), and a generous handful of garlic cloves. Blend until smooth. This fruit and vegetable puree will tenderize the meat and add natural sweetness.
Step 13
Add the blended fruit and vegetable puree to the sauce mixture. Stir well until all ingredients are thoroughly combined.
Step 14
Pour the prepared sauce over the drained beef short ribs and mix well to coat evenly. Marinating for about 30 minutes will allow the flavors to penetrate deeper. Then, add 800ml of water to dilute the sauce.
Step 15
Place the sauced ribs and water into a pot. Initially, bring it to a rolling boil over high heat with the lid off. This helps to remove any remaining scum and impurities. Let it boil for about 1 hour.
Step 16
During the boiling process, skim off any foam that rises to the surface. This is a vital step for achieving a clear and refined broth.
Step 17
While the ribs are simmering, prepare the remaining ingredients for the stew. Many recipes include radishes, but I’ve omitted them as summer radishes are not as flavorful. Cut the carrots, chestnuts, jujubes, and shiitake mushrooms into bite-sized pieces.
Step 18
After simmering for 1 hour, add the prepared carrots, chestnuts, jujubes, and shiitake mushrooms to the pot. Reduce the heat to medium-low, cover the pot, and continue to simmer for another 2 hours. A total cooking time of about 3 hours ensures the ingredients are perfectly tender and the flavors meld beautifully.
Step 19
After a total of 3 hours of cooking, the sauce has reduced beautifully, and the ribs are meltingly tender and perfectly cooked. They are so tender that the meat slides right off the bone with just a gentle touch of chopsticks. It’s ready!
Step 20
Look at this glistening, tender beef galbi jjim! The sauce has thickened nicely, and the ribs are so tender that the bones practically fall out. You can shred the meat effortlessly with just chopsticks. It looks absolutely delicious!
Step 21
Transfer the galbi jjim from the large pot to a serving dish, like a Staub pot, for a beautiful presentation. Even without added sugar, the natural sweetness from the fruits makes it perfectly delicious. It’s savory with just a hint of sweetness, making it incredibly addictive and not overly sweet. Doesn’t it look amazing?
Step 22
Finally, garnish with long-cut green onions for a stunning finish. The tender shiitake mushrooms, saturated with the flavorful sauce, are also a delightful treat! Try making this for your loved ones this Chuseok. Kkuni’s Mom guarantees the taste!
