Tender Braised Short Ribs (So Galbi Jjim) for Your Husband’s Birthday
Heartwarming Korean Braised Short Ribs
For my husband’s first birthday after we were married, I decided to make the dish I was most confident in: So Galbi Jjim. This recipe captures the tender, melt-in-your-mouth texture and rich, deep flavors that made it a perfect celebratory dish.
Main Ingredients- 1kg Beef Short Ribs
- 10 Chestnuts
- 10 Jujubes (Korean dates)
- 1 Apple
- 1 Pear
- 1 Onion
- 1/3 Radish (Daikon)
- 1 Carrot
Seasoning and Aromatics- 5 Tbsp Soy Sauce (Jin-ganjang)
- Pinch of Black Pepper
- Pinch of Salt
- 1 Tbsp Maesil Extract (Plum Syrup)
- 10-15 Cloves Garlic, peeled (optional)
- 1-2 Korean Green Chili Peppers (optional)
- Water, as needed
- Sesame Seeds, for garnish
- 5 Tbsp Soy Sauce (Jin-ganjang)
- Pinch of Black Pepper
- Pinch of Salt
- 1 Tbsp Maesil Extract (Plum Syrup)
- 10-15 Cloves Garlic, peeled (optional)
- 1-2 Korean Green Chili Peppers (optional)
- Water, as needed
- Sesame Seeds, for garnish
Cooking Instructions
Step 1
Begin by soaking the 1kg of beef short ribs in cold water for about 30 minutes to remove any excess blood. This crucial step helps to eliminate any gamey flavors and ensures a cleaner, more delicious braised dish.
Step 2
After soaking, pat the short ribs dry with paper towels. Trim away any large pieces of excess fat. Score the ribs lightly with a knife; this helps the marinade penetrate deeper into the meat, making it more tender and flavorful.
Step 3
Bring a large pot of water to a boil. Add the prepared short ribs, a pinch of salt, and a pinch of pepper. Blanch the ribs for about 5-7 minutes over high heat. This initial boil helps to remove impurities and excess fat from the meat, resulting in a clearer braising liquid. Discard the water and rinse the ribs gently under cold water.
Step 4
While the ribs are being prepared, get your vegetables ready. Cut the radish into large chunks. Peel the chestnuts and wash the jujubes. Chop the carrot into pieces similar in size to the radish. Prepare the peeled garlic cloves. If you like a bit of heat, slice 1-2 Korean green chili peppers diagonally. (Mushrooms like shiitake can also be a delicious addition).
Step 5
Now, let’s make the flavorful sauce. In a blender, combine 1 apple, 1/2 pear, and 1 onion, all roughly chopped. Blend until smooth. These fruits and vegetables will provide a natural sweetness and depth of flavor, reducing the need for added sugar. In a bowl, mix the blended fruit and vegetable puree with 5 tablespoons of soy sauce and 1 tablespoon of maesil extract. Stir well. (If you prefer a sweeter dish, you can add 1 teaspoon of sugar).
Step 6
It’s time to braise! Place the blanched short ribs in a pot. Add the large chunks of radish, chestnuts, and jujubes first. Pour all of the prepared sauce over the ribs and bring to a boil over high heat for 15 minutes, allowing the flavors to meld. Then, add the carrots, peeled garlic, and Korean green chilies (if using). Reduce the heat to low and simmer for another 20 minutes, allowing the ribs to become wonderfully tender. Braising for a longer, slower time is key to achieving incredibly soft short ribs. Basting the ribs with the sauce periodically will keep them moist.
Step 7
Finally, sprinkle some sesame seeds over the finished So Galbi Jjim for a beautiful garnish. Serve this hearty and delicious dish with warm rice for a truly satisfying meal!
