Galbi Jjim: Tender Korean Braised Short Ribs
Authentic LA Galbi Jjim Recipe: Mastering the Flavorful Marinade
Indulge in the rich and comforting flavors of LA Galbi Jjim, a beloved Korean dish featuring tender beef short ribs braised in a savory-sweet sauce. This recipe provides a detailed guide to preparing this classic, from properly soaking the ribs to drawing out impurities, to crafting the perfect aromatic marinade. We’ll walk you through each step, ensuring a delicious result that will impress your family and friends. Perfect for special occasions or a heartwarming meal.
LA Galbi Jjim Ingredients- 1kg LA Galbi (short ribs cut crosswise)
- 2 Tbsp sugar (for soaking)
- 1/2 cup Cheongju or Soju (rice wine or Korean liquor, for tenderizing and removing odor)
- 120g Korean radish (mu)
- 60g carrot
- 12 dates (jujubes)
- 30 ginkgo nuts
- 10 jujubes
- 3 cups water (for simmering ribs)
Marinade (Use half of this recipe’s quantity)- 1 cup water
- 1 cup soy sauce (jin ganjang)
- 1/2 cup sugar
- 1/4 pear
- 1/2 onion
- 2 Tbsp minced garlic
- 1 tsp ginger syrup or grated ginger
- 1/4 tsp black pepper powder
- 1 cup water
- 1 cup soy sauce (jin ganjang)
- 1/2 cup sugar
- 1/4 pear
- 1/2 onion
- 2 Tbsp minced garlic
- 1 tsp ginger syrup or grated ginger
- 1/4 tsp black pepper powder
Cooking Instructions
Step 1
Gently pat the LA Galbi dry with paper towels. In a bowl, dissolve 2 tablespoons of sugar in water (or use cold water) and soak the ribs for about 1 hour to remove blood. The sugar helps draw out the blood and tenderizes the meat.
Step 2
Rinse the soaked ribs thoroughly under cold running water. Pay special attention to washing away any bone fragments that might have been created during cutting to ensure a clear broth.
Step 3
After rinsing, cut the ribs into individual serving portions if they are still attached. This step ensures better marinade penetration and more even cooking.
Step 4
Bring a large pot of water to a rolling boil. Add the prepared ribs and pour in 1/2 cup of Cheongju or Soju to help tenderize and remove any gamey odors. Blanch the ribs for about 5 minutes over high heat. This initial boiling helps remove impurities.
Step 5
Drain the blanched ribs and rinse them again under cold water. Carefully trim away any excess fat or sinewy parts with kitchen shears to make the final dish less greasy and more refined.
Step 6
Now, let’s make the marinade. In a blender or using an immersion blender, combine 1 cup water, 1 cup soy sauce, 1/2 cup sugar, 1/4 pear (peeled and roughly chopped), 1/2 onion (roughly chopped), 2 tablespoons minced garlic, 1 teaspoon ginger syrup (or grated ginger), and 1/4 teaspoon black pepper. Blend until smooth. TIP: I often make a larger batch of this marinade and let it age in the refrigerator to use for bulgogi or other dishes. The full recipe yields about 4 cups; we will use 2 cups for this Galbi Jjim.
Step 7
Place the trimmed ribs in a wok or wide pot. Add 2 cups of the prepared marinade and 2 cups of water. Bring to a simmer over medium heat, cover, and braise for about 20-30 minutes, or until the meat is tender. Stir occasionally to ensure the ribs are evenly coated in the sauce.
Step 8
While the ribs are braising, prepare the vegetables. Cut the Korean radish (mu) into bite-sized cubes, about the size of a date. To prevent them from breaking apart while cooking, round off the sharp edges of the cubes with a knife.
Step 9
Cut the carrot into similar bite-sized pieces as the radish, also rounding off the edges for a more aesthetically pleasing and less breakable result.
Step 10
Peel and prepare 12 whole dates (jujubes).
Step 11
Briefly boil the ginkgo nuts in water for about 1 minute, then rinse them under cold water and peel off their outer skins. This makes them easier to handle.
Step 12
In a separate pot, combine the remaining 2 cups of marinade and 1 cup of water. Bring to a boil, then add the prepared radish, carrots, dates, and ginkgo nuts. Cook until the vegetables are tender. Skim off any foam or scum that rises to the surface to keep the broth clear.
Step 13
Once the radish, carrots, and dates are nearly tender, add the whole jujubes (daechu) and simmer briefly. Jujubes can become mushy if cooked for too long, so adding them near the end allows them to impart their sweetness and subtle flavor without disintegrating.
Step 14
When both the ribs and vegetables are perfectly tender, combine them in one pot. Allow them to simmer together for a short while longer, just enough to meld the flavors and slightly reduce the sauce. Be careful not to overcook at this stage, as the meat can become tough.
Step 15
Your delicious LA Galbi Jjim is ready! Enjoy this beautifully glazed and tender short rib dish, a perfect centerpiece for any festive meal.
