Tender LA Galbi Jjim: The Crown Jewel of Holiday Feasts!
LA Galbi Jjim Recipe: Holiday Food, Special Lunar New Year Dish, How to Make Delicious Braised Short Ribs
What’s a holiday feast without a comforting bowl of Galbi Jjim? While traditional beef short ribs are wonderful, I personally prefer making LA Galbi Jjim with LA-style short ribs, which are easier to eat and incredibly flavorful. This recipe not only shares the secret to a crowd-pleasing marinade but also offers tips to tenderize the meat beautifully. Preparing this ahead of time simplifies your holiday cooking, and it’s perfect for entertaining guests. It’s so addictive, it disappears in a flash! Let’s make this magical LA Galbi Jjim together, shall we?
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Main Ingredients- 1kg LA-style short ribs
- 5 chestnuts
- 5 jujubes (Korean dates)
- 2 shiitake mushrooms
- 10 ginkgo nuts
- 100g Korean radish (Daikon)
- 50g carrot
Soaking the Ribs- 2 Tbsp sugar
LA Galbi Marinade- 7 Tbsp soy sauce
- 5 Tbsp corn syrup (or rice syrup)
- 2 Tbsp plum extract (Maesil Cheong)
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 3 Tbsp minced garlic
- 1 cup water (200ml)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
Ingredients for Blending (Marinade)- 1/2 pear
- 1/2 apple
- 1/2 onion
- 1/2 kiwi
- 10 cloves garlic
- 1 inch ginger
- 2 Tbsp sugar
LA Galbi Marinade- 7 Tbsp soy sauce
- 5 Tbsp corn syrup (or rice syrup)
- 2 Tbsp plum extract (Maesil Cheong)
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 3 Tbsp minced garlic
- 1 cup water (200ml)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
Ingredients for Blending (Marinade)- 1/2 pear
- 1/2 apple
- 1/2 onion
- 1/2 kiwi
- 10 cloves garlic
- 1 inch ginger
- 1/2 pear
- 1/2 apple
- 1/2 onion
- 1/2 kiwi
- 10 cloves garlic
- 1 inch ginger
Cooking Instructions
Step 1
The key to delicious LA Galbi Jjim is thorough blood removal. First, rinse the short ribs under cold water to remove any surface impurities. Then, add 2 tablespoons of sugar and mix well until the sugar dissolves. Soaking the ribs in this sugar water for 1 hour helps to draw out the blood quickly due to osmosis and also tenderizes the meat.
Step 2
After an hour, rinse the ribs thoroughly under cold running water. Trim off any excess fat from the bones with kitchen scissors. Pat the ribs dry with paper towels and place them in a prepared bowl. Now, it’s time to prepare the accompanying vegetables and fruits for the braise.
Step 3
Prepare the ingredients that will enhance the marinade’s flavor. Combine the kiwi (if frozen), pear, apple, onion, garlic cloves, and ginger in a blender. Blend until smooth. For a clearer braising liquid, you can strain the blended mixture through a sieve, pressing with a spoon to extract only the juice. In a separate bowl, combine the blended juice (or strained liquid) with 7 Tbsp soy sauce, 5 Tbsp corn syrup, 2 Tbsp plum extract, 2 Tbsp cooking wine, 3 Tbsp minced garlic, 1 cup water, 1 Tbsp sesame oil, a pinch of black pepper, and a pinch of toasted sesame seeds. Mix well to create the marinade.
Step 4
Add the LA-style short ribs to the prepared marinade and gently mix to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 5 hours, or preferably overnight. The longer you marinate, the deeper the flavor will penetrate the meat.
Step 5
Heat a pot over medium-high heat. Add the marinated LA-style short ribs and bring to a boil. Once boiling, add the prepared chestnuts, jujubes, shiitake mushrooms (scored if fresh), Korean radish, and carrots. Skim off any foam that rises to the surface while boiling; this removes impurities and ensures a cleaner taste. Reduce the heat to medium-low and simmer gently until the sauce has reduced to your desired consistency.
Step 6
Transfer the beautifully braised LA Galbi Jjim to a serving dish for a stunning presentation! I used frozen shiitake mushrooms, so the scored pattern wasn’t as aesthetically pleasing as I’d hoped. Next time, I’ll use fresh mushrooms and make prettier scores for decoration.
Step 7
For a final flourish, garnish the Galbi Jjim with some chili threads and pine nuts for an even more appetizing look. Although I skipped this step due to lack of ingredients, I highly recommend trying it to elevate your delicious Galbi Jjim!
