Hearty & Tender Korean Beef Galbi Jjim
Premium Korean Beef Short Rib Stew
A nourishing and comforting dish perfect for the changing seasons! This recipe features premium Korean beef short ribs and shank, slow-cooked to tender perfection in a rich, savory broth. It’s a wonderful way to replenish energy and embrace the season with delicious, wholesome food. This hearty galbi jjim is not just a meal; it’s a warm hug for your body and soul, ideal for family gatherings or making any day feel special.
Main Ingredients- 3 ‘geun’ (approx. 900g) Korean Beef Short Ribs
- 2 ‘geun’ (approx. 600g) Korean Beef Shank
Cooking Instructions
Step 1
Begin by preparing the beef for the most flavorful results. Soak the beef short ribs and shank in cold water for about 3 hours to thoroughly remove any blood. This crucial step is essential for eliminating any gamey odors and ensuring a clean, pure taste, no matter how high the quality of the meat.
Step 2
After soaking, blanch the beef in boiling water for approximately 5 minutes. This initial boil helps remove any remaining impurities and scum, resulting in a clearer broth and a cleaner tasting dish. Skim off any foam or impurities that rise to the surface during this process.
Step 3
Rinse the blanched beef thoroughly under cold running water. This helps firm up the meat’s texture and washes away any lingering residue. Cut the shank into bite-sized pieces. Trim any excess fat from the short ribs to prevent the final dish from being too greasy.
Step 4
Prepare the base of your braising pot. Cut the daikon radish into thick, large pieces and arrange them on the bottom of a deep pot or steamer. The radish will release moisture, adding a subtle sweetness and refreshing flavor to the stew, while also preventing the meat from sticking or burning at the bottom.
Step 5
Now, let’s create the delicious braising liquid. We’ll be using fruit and vegetable juices for added flavor and nutrients. Start with 2 packets of apple juice, which will lend a natural sweetness and depth to the sauce.
Step 6
Next, add 2 packets of onion juice. Onion is excellent for tenderizing meat and adding a savory umami quality that complements the beef beautifully.
Step 7
Finally, incorporate 2 packets of cabbage juice. These vegetable and fruit juices not only enhance the flavor profile but also help mask any potentially strong flavors from the juices themselves, making them a versatile addition to savory dishes like this galbi jjim. It’s a clever way to boost nutrition!
Step 8
Add 1 cup (200ml) of mirin or soju. This is a key ingredient for tenderizing the meat and eliminating any unwanted odors. You can use leftover soju if you have it. The alcohol evaporates during cooking, leaving behind a subtle aroma that enhances the beef’s natural flavor.
Step 9
Pour in 10 cups (2000ml) of water. It might seem like a lot of liquid initially, but this ensures that the meat will braise properly and the sauce will reduce to a concentrated, flavorful consistency. A generous amount of broth is essential for succulent, well-seasoned galbi jjim.
Step 10
Add 2 stalks of green onions (approx. 140g), cut into large pieces. Green onions impart a fresh, aromatic quality that balances the richness of the beef.
Step 11
Slice 1 onion (approx. 200g) and add it to the pot. Even though onion juice is already included, adding fresh onion slices will further develop a sweet, mellow flavor as they cook down, contributing another layer of complexity to the dish.
Step 12
Season with 13 tablespoons (approx. 130ml) of soy sauce. At this stage, the seasoning might taste slightly under-salted, but as the sauce reduces, the flavor will intensify. It’s better to start lighter and adjust later if needed.
Step 13
Stir in 10 tablespoons (approx. 100ml) of pre-made galbi marinade for an extra boost of authentic Korean flavor. While convenient, be mindful of its salt content and adjust the amount to your preference, as using too much can make the dish overly salty.
Step 14
Finally, add 7 tablespoons (approx. 70ml) of plum extract (maesil) for a touch of sweetness and tang, which also helps create a beautiful glaze. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer gently for about 40 minutes, or until the meat is exceptionally tender. Spooning some of the braising liquid over the meat occasionally will ensure even flavor distribution. Enjoy your perfectly cooked, melt-in-your-mouth Korean beef galbi jjim!
