Galbijjim (braised beef short ribs)

Method7 steps · about 1 hr 50 min

1. 1

   Step 1: Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.

   Soak ribs before parboiling · 30 minUses 3 pounds meaty beef short ribs · Cold water for rinsing and soaking ribs

   
2. 2

   Step 2: In a large pot, bring 5 cups of water to a boil over high heat along with the onion (1/2), ginger (3–4), garlic (5) and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.

   Parboil Short Ribs · 10 minUses Trimmed and drained ribs · 5 cups water for initial rib stock · 1/2 onion · 3–4 thin ginger slices, about 1-inch rounds · 5 garlic cloves · White parts of 2 scallions for stock

   
3. 3

   Step 3: Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)

   Uses Reserved rib stock

   
4. 4

   Step 4: Mix the braising sauce ingredients: soy sauce (1/2 cup), sugar (2 tablespoons), honey (2 tablespoons), cooking rice wine (1/4 cup), grated Asian pear (1/2 medium), grated onion (1/2 small), minced garlic (1 tablespoon), grated ginger (1 teaspoon) and black pepper (1/2 teaspoon). Keep the sesame oil for the finish. Return the parboiled ribs to the pot, pour the sauce over them and stir. Continue with the braising steps.

   Uses Parboiled ribs · 1/2 cup soy sauce · 2 tablespoons sugar (adjust to taste) · 2 tablespoons honey · 1/4 cup cooking rice wine (or Korean matsul/mirim or mirin) · 1/2 medium Asian pear (grated (about 1/2 cup)) · 1/2 small onion grated · 1 tablespoon minced garlic

   
5. 5

   Step 5: Cut the radish into roughly 1 1/2-inch chunks and the carrot (1 large) into roughly 1-inch pieces. Soak the dried shiitake mushrooms (3–4) until softened and quarter them. Prepare the scallion green parts and any optional peeled chestnuts (6), dried jujubes, and either ginkgo nuts (10) or the pine-nut (1 tbsp) alternative.

   Uses 10 ounces Korean radish (cut into large chunks (about 1-1/2-inch cubes)) · 3–4 dried shiitake mushrooms, soaked and quartered · 1 large carrot (cut into large chunks (about 1 inch long)) · Green parts of 2 scallions for finishing · 6 peeled fresh chestnuts · 4–6 dried Korean jujubes (optional) · 10 ginkgo nuts, OR 1 tbsp pine nuts below (optional) · 1 tbsp pine nuts instead of 10 ginkgo nuts

   
6. 6

   Step 6: Add 2.5 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.

   Covered braise: 20–30 minutes, then vegetables for 20 minutes · 50 minUses Parboiled ribs with braising sauce · Strained, defatted reserved stock: 2 1/2 cups · Prepared radish, mushrooms and carrot

   
7. 7

   Step 7: Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil (2 tbsp) and stir gently before turning the heat off.

   Uncovered finish, continue until meat tender and sauce thickens · 10 minUses Braising ribs and vegetables · Optional prepared chestnuts, jujubes and chosen nuts · Prepared scallion green parts · 2 tbsp sesame oil to finish