This is Korean food at its best. The combination of sweet yet savory, juicy yet melt in your mouth tender beef ribs with a great depth of flavor.
Prep time: PT15M
Cook time: PT120M
Total time: PT135M
Rating
5 stars (6 reviews)
Keywords
hearty, one dish meal, party, rich
Ingredients
4 lbs beef short ribs (갈비)
5 cups water
5-6 large dried or fresh shitake mushrooms
10 oz Korean radish (daikon also works) ((about 1 1/2 C cut up)
2 carrots
12 chestnuts ((peeled, canned chestnuts is ok))
1 cup soy sauce (jin ganjang)
1/2 cup sugar
1/2 cup mirin or sake
2 Tbsp honey ((+ 1 tsp as a finish))
4 Tbsp sesame oil ((add 2 Tbsp right before finish))
1/2 tsp sesame seeds
1/8 tsp black pepper
2-3 Tbsp garlic ((chopped))
2 Tbsp green onion ((chopped))
1/2 stalk green onion ((whole for broth))
Categories
Beef
Main Course
Cuisine
Korean
Steps
Soak dried shitake mushrooms in warm water. Fully immerse mushrooms in water by adding weight on top. This will help reconstitute mushrooms quicker.
Peel and cut radish and carrots into roughly into 1.5 inch pieces.
Rinse ribs in cold water to get rid of any bone fragments.
Trim any excess fat and score center of the ribs so that the meat will cook faster and also absorb the sauce more readily.
Add cleaned and trimmed ribs to a large enough pot and fill with cold water. Bring water with ribs to a quick boil and flash cook the ribs for 3~5 min.
Turn off heat. Drain and discard all liquid.
Make the sauce by mixing all sauce ingredients listed above EXCEPT for 3 T soy sauce, 1 tsp honey, 2 T sesame oil. You will be adding the additional soy sauce, honey and sesame oil to taste later on.
Add sauce to pot with ribs. Turn heat to med-high and cook ribs in sauce for 5 min.
Add water and bring back to boil.
Add radish and additional green onion for extra flavor. Simmer for 30 min.
Mushrooms should be fully soaked by now. Rinse and quarter shitake mushrooms like so.
If using canned chestnut, just drain. If not, you will have to peel your own
After simmering for 30 min., add carrots and mushrooms. Continue to simmer.
After 20 min or so, add chestnuts. Optionally add dried jujube dates.
Simmer for another 1 hr or so (total 1:50 min~ 2 hrs) until the meat is fully tender. Best way to check the tenderness is to tear a little piece off and taste.
When it’s almost done, taste the meat to see how you like it. Add more soy sauce (up to 2 T) and touch of honey (1 tsp) to taste.
Galbi jjim produces a LOT of fat and you need to skim the fat before you serve. My tip for trimming off fat is to cool the stew in the fridge for several hours or in colder climates, leave it outside. Then skim off the hardened fat from the top.
After removing the fat solids, add 2 T sesame oil and reheat Galbi jjim before serving.
Nutitrion
Serving Size: 1 serving
Calories: 662 kcal
Carbohydrates: 45 g
Protein: 47 g
Fat: 32 g
Saturated Fat: 10 g
Cholesterol: 130 mg
Sodium: 2480 mg
Sugar: 30 g
Reviews
Philippa on 2024-07-25 (5 stars): This was delicious. I made it for a large group and doubled it and the smell throughout the whole house was amazing. The Korean radish was worth seeking out as it was the highlight of the whole dish for me. It soaked up the braising liquid so beautifully. My only feedback would be clarifying some of the instructions like exactly how much of each of the sauce ingredients to put in initially and exactly how much to finish with to taste.
L BLYSTONE on 2021-08-04 (5 stars): I love this recipe. I have made it several times now and my daughter who is a pretty picky eater loves it too !
Eve Loftus on 2021-05-11 (5 stars): I tried this and love it. Thank you. Definitely will make again
Anny on 2019-07-07 (5 stars): Followed this recipe to the T (minus the chestnuts because I couldn't find them at the store) and it came out just like how my mom makes them. Tastes like my childhood. Thank you!
Ruby on 2019-01-02 (5 stars): When you say you can use the juice in making kimchijjigae, how do you recommend I use it and by how much?
Koriri on 2018-09-15 (5 stars): Cooked this for my family, and they said it was so good and authentic! Love this recipe so much, thank you for sharing it!
