Tender and Flavorful Korean Beef Galbi-jjim (Braised Short Ribs)
Master the Art of Delicious Korean Beef Galbi-jjim for Your Holiday Feast
Galbi-jjim, or braised short ribs, is an indispensable dish for Korean holidays and special gatherings. Gather your loved ones around the table for a heartwarming home-cooked meal featuring this classic. Given the current prices of fresh produce, consider using a store-bought sauce base as a convenient option! This recipe ensures a delicious outcome, perfect for any home cook.
Main Ingredients
- 1.4kg Korean beef short ribs
- 2 large shiitake mushrooms
- A handful of ginkgo nuts
- A handful of pine nuts
- A few jujubes (Korean dates)
- 1 carrot
- 10-15 whole garlic cloves
Marinade Ingredients
- 1 onion
- 3 Tbsp minced garlic
- 3 Tbsp Cheongju (Korean rice wine)
- 2 Tbsp oligo syrup (or corn syrup)
- 1 apple
- 1/4 pineapple (or 2 slices canned pineapple)
- 1 cup pear concentrate (or blended pear)
- 1 Tbsp ground ginger (or 1 Tbsp minced fresh ginger)
- 1 cup soy sauce (Guk-ganjang preferred for Korean dishes, but regular soy sauce works)
- 1/4 cup Korean soup soy sauce (Guk-ganjang)
- 1 cup mirin (or cooking wine)
- 1 onion
- 3 Tbsp minced garlic
- 3 Tbsp Cheongju (Korean rice wine)
- 2 Tbsp oligo syrup (or corn syrup)
- 1 apple
- 1/4 pineapple (or 2 slices canned pineapple)
- 1 cup pear concentrate (or blended pear)
- 1 Tbsp ground ginger (or 1 Tbsp minced fresh ginger)
- 1 cup soy sauce (Guk-ganjang preferred for Korean dishes, but regular soy sauce works)
- 1/4 cup Korean soup soy sauce (Guk-ganjang)
- 1 cup mirin (or cooking wine)
Cooking Instructions
Step 1
First, it’s crucial to remove the blood from the beef short ribs. Place the ribs in a large pot, cover with cold water, and let them soak for about 30 minutes to an hour. Changing the water once during this time will help remove more blood. Proper blood removal is key to a clean-tasting and delicious galbi-jjim, free from any gamey odors.
Step 2
Drain the ribs and place them in a clean pot. Add enough water to cover the ribs completely and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for another 10 minutes. Skim off any impurities or foam that rise to the surface during this process. After boiling, drain the ribs and rinse them thoroughly under cold running water to remove any remaining bits.
Step 3
Now, let’s prepare the essential marinade. In a blender or using a grater, process 1 onion, 1 apple, and the pineapple until smooth. Combine this fruit purée with 1 cup soy sauce, 1/4 cup Korean soup soy sauce, 1 cup mirin, 3 Tbsp Cheongju, 3 Tbsp minced garlic, 1 cup pear concentrate, 2 Tbsp oligo syrup, and 1 Tbsp ground ginger. Mix everything well to create the flavorful marinade.
Step 4
Place the rinsed short ribs back into the pot. Pour about two-thirds of the prepared marinade over the ribs, ensuring they are well coated. Mix gently and let the ribs marinate for at least 30 minutes, covered, over medium-low heat. For an even deeper flavor, marinate the ribs overnight in the refrigerator the day before cooking.
Step 5
Using a pressure cooker is an excellent way to achieve tender galbi-jjim quickly. Transfer the marinated ribs and all the marinade into the pressure cooker. Add your prepared vegetables like the carrot, whole garlic cloves, mushrooms, ginkgo nuts, and jujubes. (If you have chestnuts, now is the time to add them!). Close the pressure cooker lid securely. Once the pressure starts to build and the weight begins to whistle (or the indicator rises), reduce the heat to medium-low and cook for about 15-20 minutes. (Start timing after the pressure is achieved).
Step 6
After the initial pressure cooking, carefully open the lid and check the tenderness of the ribs. If they are perfectly tender, you can add any remaining marinade and continue to simmer uncovered over low heat until the sauce reaches your desired consistency. If the ribs are not yet tender enough, add a little more water, cover, and continue cooking on low heat. (I added some frozen broccoli for color and extra nutrients.)
Step 7
Once the galbi-jjim is perfectly cooked and the sauce has thickened beautifully, arrange the tender ribs generously in a serving dish. The rich aroma filling your kitchen is truly irresistible! Serve hot with steamed rice for a complete and satisfying holiday meal. Enjoy this homemade delicacy with your loved ones!
