How to make Korean Braised Short Ribs, Galbi-jjim
Korean fall harvest (Chuseok, 추석) is tomorrow, September 15th, and I would like to share with you one popular dish that Koreans enjoy on our fall harvest celebration. It is called "Galbi-jjim (갈비찜)." It is braised beef short ribs with mushroom, carrots, and radish in a delicious soy sauce-based sauce. If you make it right, this will be one memorable dish that you and your guests will remember for a long time.
Galbi-jjim takes some time to make because it requires long braising time. It is not too difficult to make, but needs some time for care and preparation. I will show you one easy recipe that you can adapt at your own kitchen. Try it, it is so good, that you will want to make again and again.
You will need to soak rib chunks in the water for 1 hour. This will get rid of blood trapped in the meat and that helps get rid of gamy taste at the end. Rinse the ribs several times and set aside.
Also soak your dried shiitaki mushroom in the water to soften. Depends on how dry your mushrooms are, it can take from 30 minutes to 3 hours. I cut out cross pattern on top just for a look. You don't need to. Reserve 1 cups of mushroom soaking water.
In a mixing bowl, combine soy sauce, rice wine, brown sugar, garlic, ginger, pepper, sesame oil, and 2 tablespoons of crushed pineapple. Mix well.
In a heavy bottom braising pot, place the ribs and chopped green onion (or leek).
Pour the sauce mixture over the meat.
Add the reserved mushroom soaking water to the mixing bowl to rinse out all the sauce residue and pour back to pot.
Cover with lid and cook over low heat for 45-60 minutes.
Meanwhile, trim off the corners of carrots and radishes to round them around. This is an optional step. Rounded corner will keep its shape when you stir the Galbi-jjim around without being broken up on the corner. That way you can keep the sauce clean and tasty.
When ribs are tender, add the vegetables and 3-4 dried jujube to the pot.
Stir them well and cover with a lid. Continue to cook for another 15-20 minutes over low heat until the vegetables are tender.
Here is. They look fabulous!
Traditionally Galbi-jjim is garnished with pine nuts, but you can use chopped walnuts instead. Don't skip out the nuts. They add another layer of taste and it looks so nice on the dish.
Serve with rice and other Korean side dishes. The meat will fall off the bones and the vegetables are so soft and sweet. The sauce is to die for good to drizzle over your rice. This is a special occasion dish in Korea but you can make it so easily at home.
"Chuseok" in Korea is like a Thanksgiving of U.S where families are gathered and share delicious meal together and give thanks and tribute to their ancestors and wish everyone in the family with health and abundant life.
There is nothing like celebrating a holiday with a great meal with your family. I wish everyone to enjoy great harvest of fall season and happy "Chuseok" to you all.
Korean Braised Beef Ribs (Galbi-jjim)
- 3-1/2 beef ribs
- 6-8 dried shiitaki mushrooms
- 3 large carrots
- 1 small Korean radish
- 3 green onion or 1 leek chopped
- 3-4 dried jujube
- 2-3 tablespoons pine nuts or chopped walnuts
For the sauce :
- 2/3 cup low sodium soy sauce
- 1 cup mushroom soaking water
- 1/4 cup rice wine
- 1/3 cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon pureed ginger
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- 2 tablespoons canned crushed pineapple
- Soak the ribs in cold water for 1 hour. Drain and rinse them out. Set aside.
- Meanwhile, soak the mushroom until soft. Reserve 1 cup of soaking water.
- In a small mixing bowl, combine all the sauce ingredients.
- Place ribs in a heavy braising pot, add the chopped green onion (or leek) on top. Pour the sauce all over to the ribs and stir briefly. Cover with lid and cook over low heat for 45-60 minutes.
- Meanwhile, dice the carrots and radish into 1-1/2-inch length. Then round the sharp corners with a knife.
- When the ribs are tender, add the carrot, and radish slices to the pot. Add the dried jujube and stir them well to coat with the sauce. Cover with a lid and continue to cook over low heat for 20 minutes until the vegetables are tender.
- To serve, dish up the ribs and vegetables on a serving platter and drizzle the sauce over. Sprinkle the nuts on top to garnish. Serve warm with rice and other Korean side dishes. Enjoy!