Perfectly Balanced Half-and-Half Galbi-jjim
Homemade Galbi-jjim Recipe: A Delicious Blend of Beef and Pork, Pan-Frying Secrets, and Special Sauce
Who doesn’t love Galbi-jjim (Korean braised short ribs)? Today, we’re making a special half-and-half version using a perfect 50/50 mix of beef and pork for an incredibly tender and flavorful result. Adding pork makes the Galbi-jjim much softer and enhances its delicious taste. Served with our signature homemade sauce, this dish offers a rich flavor profile that’s sure to impress everyone at the table, making it an excellent choice for family meals or entertaining guests. It’s not only cost-effective but also exceptionally delicious!
Galbi-jjim Mixture- 500g ground beef
- 500g ground pork
Marinade for Meat- 4 Tbsp soy sauce (approx. 60g)
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin or similar)
- 3 Tbsp glutinous rice flour (approx. 50g)
- 3 Tbsp bread crumbs (approx. 50g, for moisture control)
Special Dipping Sauce- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 150ml water (approx. 4/5 cup)
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp sugar
- 1 tsp garlic powder (or 1 Tbsp minced garlic)
- 1 tsp ginger powder (or 1 tsp minced ginger)
- 5g bonito flakes
- 4 Tbsp soy sauce (approx. 60g)
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin or similar)
- 3 Tbsp glutinous rice flour (approx. 50g)
- 3 Tbsp bread crumbs (approx. 50g, for moisture control)
Special Dipping Sauce- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 150ml water (approx. 4/5 cup)
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp sugar
- 1 tsp garlic powder (or 1 Tbsp minced garlic)
- 1 tsp ginger powder (or 1 tsp minced ginger)
- 5g bonito flakes
Cooking Instructions
Step 1
First, drain any excess liquid from the ground beef and ground pork and place them in a mixing bowl. Add 4 tablespoons of soy sauce (about 60g), 2 tablespoons of sugar, 2 tablespoons of minced garlic, 1 tablespoon of sesame oil, and 2 tablespoons of cooking wine. Sprinkle in a pinch of black pepper. Then, add 3 tablespoons of glutinous rice flour. Mix and knead the ingredients together with your hands until well combined. The glutinous rice flour will help make the galbi-jjim chewier when cooked.
Step 2
Finely chop about 1/4 of an onion and 1/4 of the white part of a leek. Heat a lightly oiled pan over medium-low heat. Add the chopped onion and leek and sauté until the onion becomes translucent and lightly browned. This step is crucial for developing the natural sweetness and depth of flavor from the vegetables, which will enrich the galbi-jjim mixture.
Step 3
Transfer the sautéed onions and leeks to a separate bowl and let them cool slightly. Once cooled, place the vegetables into a blender or food processor and blend until very smooth. This fine purée ensures that the flavors of the onion and leek are evenly distributed throughout the galbi-jjim mixture, creating a more delicious and cohesive texture. Aim for a smooth paste without large chunks.
Step 4
Add the puréed onions and leeks to the marinated meat mixture. Knead everything together thoroughly until well combined. If the mixture feels too wet or sticky, gradually add bread crumbs, 1 tablespoon at a time, until the dough is easier to handle. The bread crumbs will absorb excess moisture, making it easier to shape and cook the galbi-jjim. I added a generous amount of bread crumbs because I used a lot of puréed vegetables, making the mixture quite moist. Continue kneading until the mixture becomes smooth and cohesive.
Step 5
Now, let’s prepare the special sauce that will elevate the flavor of your galbi-jjim. In a small saucepan, combine 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 1 teaspoon of garlic powder (or 1 tablespoon of minced garlic), 1 teaspoon of ginger powder (or 1 teaspoon of minced ginger), and 5g of bonito flakes.
Step 6
Next, pour in 150ml (about 4/5 cup) of water and bring the mixture to a simmer over medium heat. Once it starts boiling, reduce the heat to low and let it simmer gently for 2-3 minutes, stirring occasionally, until the sugar is completely dissolved and the ingredients are well blended. This homemade sauce will add a wonderful depth of flavor to your galbi-jjim. If not using immediately, let it cool and store in the refrigerator.
Step 7
Take portions of the galbi-jjim mixture and shape them into round, slightly flattened patties. You can make them thin like hamburger patties or thick, like the ones served in restaurants. I prefer a thicker style, so I shaped them with a good amount of thickness. If making them thick, it’s important to cover the pan with a lid while cooking to ensure they cook through evenly. Heat a lightly oiled pan over medium-low heat and place the shaped galbi-jjim patties onto it.
Step 8
When the galbi-jjim patties are about 80% cooked and have a nice golden-brown color on the outside, pour the prepared special sauce generously over them. Continue to cook over medium-low heat, allowing the sauce to thicken and glaze the galbi-jjim. This process allows the sauce to penetrate the meat, infusing it with rich flavor and a beautiful sheen. Flip them occasionally to ensure the sauce coats evenly and prevent burning. Your delicious homemade galbi-jjim, with its juicy interior and flavorful glaze, is now ready to enjoy!
