Description
Galbi Jjim is a hearty, flavorful Korean stew that features tender short ribs slow-cooked in sweet and savory sauce with tender vegetables. It is the ultimate comfort food that is perfect for special occasions or a cozy dinner at home!
Ingredients
Scale
- 3 lbs short ribs
- 1/2 onion
- 1 large carrot or 2 medium carrots, peeled and cut into large chunks
- 300g Korean radish, peeled and cut into large chunks
- 4 shiitake mushrooms, rehydrated and quartered
- 2 scallions, chopped (for garnish)
- white sesame seeds (for garnish)
- water
For the Sauce
- 6 clove garlic, minced
- 2 tbsp ginger, minced
- 1/2 cup soy sauce
- 1/4 cup mirin
- 3 tbsp gochugaru
- 2 tbsp brown sugar
- 2 tbsp Korean rice syrup or honey
Instructions
- Soak the short ribs in cold water for about 30 minutes to remove excess blood. Drain.
- Bring a large pot of water to a boil. Add the presoaked short ribs, and bring to a boil again. Blanch for 5 minutes over medium high heat. Drain and rinse the ribs under cold water. Set aside.
- To make the sauce, add all the ingredients to a bowl. Whisk until well combined.
- In a large pot, add short ribs and sauce. Then add water to the pot, enough to cover the ribs. Bring it to a boil, cover, and cook for 30 minutes.
- Uncover and stir in onion, carrots, Korean radish, and shiitake mushrooms to the pot. Bring to a boil, then bring it down to a simmer over medium low heat.
- Cover with the lid and let it simmer for another hour, or until the vegetables are tender and meat is about to fall off the bone. If the meat is not tender enough, let it simmer for another 30-60 minutes. If the sauce is not thick enough, you can uncover and boil the sauce until desired consistency. *
- Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice and enjoy!
Notes
*Depending on how fat or lean the meat is, it may take up to total of 3 hours of simmering to get to the right tenderness.