Korean Braised Short Ribs Galbi Jjim
6 servings These Korean Braised Short Ribs Galbi Jjim is so tender it melts in your mouth! Slow-cooked in a rich, savory-sweet soy sauce with garlic, ginger, and a secret ingredient (hint: 🍐), this dish is pure comfort food! x saved The Headless Chef Resident Chef March 11, 2025 3 h.3 h.2/5 3 h. 3 h. 2/5 Ingredients: Ribs: 3.3 LB of beef ribs - short (adjust if needed)5 cups of water - for boiling (adjust if needed) 3.3 LB of beef ribs - short (adjust if needed) 5 cups of water - for boiling (adjust if needed) Braising Liquid: ½ cup of low sodium shoyu Japanese soy sauce¼ cup of Mirin (rice wine)2 TBSP of brown sugar1 pear - peeled and grated (or pressed) (ideally Korean or Japanese)4 cloves of garlic - peeled and minced1 ginger root - peeled and minced (about 1")Optionally: 1 TBSP of Gochugaru Korean chili flakes (Korean chili flakes)½ TSP of ground black pepper1 TSP of salt1 ½ cup of water (or beef broth or Mushroom water) ½ cup of low sodium shoyu Japanese soy sauce ¼ cup of Mirin (rice wine) 2 TBSP of brown sugar 1 pear - peeled and grated (or pressed) (ideally Korean or Japanese) 4 cloves of garlic - peeled and minced 1 ginger root - peeled and minced (about 1") Optionally: 1 TBSP of Gochugaru Korean chili flakes (Korean chili flakes) ½ TSP of ground black pepper 1 TSP of salt 1 ½ cup of water (or beef broth or Mushroom water) Vegetables & Extras: 1 onions - peeled and roughly chopped2 carrot - peeled and roughly chopped2 potatoes - peeled and chopped (about 1 LB)¼ cup of shiitake mushrooms - sliced (or hydrated in hot water)2 scallions (green onions) - diced or sliced 1 onions - peeled and roughly chopped 2 carrot - peeled and roughly chopped 2 potatoes - peeled and chopped (about 1 LB) ¼ cup of shiitake mushrooms - sliced (or hydrated in hot water) 2 scallions (green onions) - diced or sliced Tools: 1x Cutting Board1x Chef’s knife3x Mixing Bowls1x Measuring Spoons1x Measuring Cups1x Cooking Spoon1x Colander1x Large Pot (8 QT or more) 1x Cutting Board 1x Chef’s knife 3x Mixing Bowls 1x Measuring Spoons 1x Measuring Cups 1x Cooking Spoon 1x Colander 1x Large Pot (8 QT or more) Directions: 1. Pre-Boil the Ribs to Remove Impurities Let’s begin preparing the Korean Braised Short Ribs Galbi Jjim by parboiling the short ribs. In a large pot, add 5 cups water and brisket. Bring to a boil for 10 minutes, then drain and rinse the meat under warm water. This step removes impurities and results in a cleaner, richer broth. In a large pot, add 5 cups water and brisket. Bring to a boil for 10 minutes, then drain and rinse the meat under warm water. This step removes impurities and results in a cleaner, richer broth. 2. Make the Braising Sauce In a bowl, mix soy sauce, mirin, brown sugar, grated pear, garlic, ginger, sesame oil, gochugaru, black pepper, salt and water/broth. 3. Braise the Ribs In a large pot or Dutch oven, add the short ribs and braising sauce. Cover and simmer on low heat for 2 hours, stirring occasionally. In a large pot or Dutch oven, add the short ribs and braising sauce. Cover and simmer on low heat for 2 hours, stirring occasionally. 4. Add Vegetables and Finish Cooking Add onions, carrots, potatoes, rehydrated mushrooms to the pot. Simmer for another 30-40 minutes, until the vegetables are soft and the meat is fall-apart tender. Add onions, carrots, potatoes, rehydrated mushrooms to the pot. Simmer for another 30-40 minutes, until the vegetables are soft and the meat is fall-apart tender. 5. Serve and Garnish Korean Braised Short Ribs Galbi Jjim Garnish with toasted sesame seeds and sliced green onions. Serve hot with steamed rice and kimchi on the side! Garnish with toasted sesame seeds and sliced green onions. Serve hot with steamed rice and kimchi on the side! About the Author: The Headless ChefResident Chef # 2 42 Followers Published Recipes: 29Av. Recipe Evaluation: Location: Wellington, New ZealandMember since: 2024-09-10 Published Recipes: 29 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.