Galbi-jjim (braised beef short ribs)
Beef short ribs braised with Asian pear and soy sauce, served with radish and carrots.
- Prep
- 25 min
- Cook
- 110 min
Scale the recipe
Ingredients
- Bone-in beef short ribs for braising Weight of raw ribs with bone
- 1,000 g
- Korean radish
- 250 g
- carrots
- 120 g
- water
- 4 C
Seasonings
- Brewed soy sauce
- 5 T
- Grated Asian pear Weigh after peeling and coring.
- 120 g
- sugar
- 2 T
- chopped garlic
- 1 T
- sesame oil
- 1 T
- Grated fresh ginger
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Blanching ribs
Blanch the beef ribs 1,000 g in boiling water for 5 minutes.
-
Rinse the blanched ribs
Then discard the water and rinse the surface of the ribs.
-
Mix the pear and soy sauce
Stir grated Asian pear 120 g, soy sauce 5 T, sugar 2 T, minced garlic 1 T and grated ginger 1/3 T until the sugar dissolves.
-
Add the braising liquid and bring to a boil
Pour water 4 C and seasoning over the ribs and bring to a boil.
-
Braise the short ribs
Simmer over medium-low heat for about 70 minutes.
-
Check the internal temperature and doneness
Adjust the time until the center of the meat is kept at 75°C or higher for 1 minute and the meat is tender.
-
Add the radish and carrot between the ribs
Cut the radish 250 g and carrot 120 g into 3 cm chunks and nestle them between the ribs.
-
Cover and cook the vegetables
Cover and cook over medium-low heat for about 20 minutes, until a chopstick slips easily into the center of the radish.
-
Reduce the sauce to a glaze
Uncover and simmer over medium heat for another 5–10 minutes. Spoon the liquid over the ribs to keep the sauce from catching.
-
Finish with sesame oil
When it coats the ribs in a glossy layer, turn off the heat and stir in the sesame oil 1 T.
