Galbi Jjim
Kalbi Jjim
Korea's most celebrated festive beef dish — bone-in short ribs braised for hours in a rich, sweet-savoury soy and pear-based sauce with chestnuts, dried jujubes and vegetables until fall-off-the-bone tender.
- Total
- 50 min
- Serves
- 4
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Blanch ribs in boiling water for 5 minutes. Rinse well under cold water. This removes impurities and gives a cleaner broth.
About 5 min
Combine soy sauce, grated pear, sugar, garlic, ginger, sesame oil and mirin. Marinate ribs in this mixture for 30 minutes.
About 11 min
Place ribs and all the marinade in a large pot. Add stock/water. Bring to a boil, then reduce to a low simmer. Cover and cook 1 hour.
About 11 min
Add mushrooms, jujubes, chestnuts and carrots. Continue simmering covered for another 45–60 minutes until the ribs are completely tender and the meat pulls away from the bone.
About 11 min
Increase heat and reduce the braising liquid for 10–15 minutes until it thickens to a glaze, basting the ribs.
About 11 min
Arrange on a large platter. Garnish with pine nuts and thin strips of egg jidan (Korean egg garnish). Serve with steamed rice and kimchi.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 48 g
- Carbs
- 32 g
- Fat
- 40 g
- Fibre
- 4 g
- Sugar
- 18 g
- Sodium
- 1100 mg
Contains: gluten, nuts, soy, sesame
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Recipe by Boon Tools.