Galbi Jjim (Korean Braised Short Ribs)

Method10 steps · about 2 hr 45 min

1. 1

   Step 1: Soak the beef ribs in cold water for 10–20 minutes, changing the water a few times. Drain off the soaking water.

   Uses 1.5–1.8 kg bone-in beef short ribs · Cold soaking water, changed as needed

2. 2

   Step 2: Blend the apple or pear, onion (1/2), soy sauce, brown sugar (2 Tbsp), honey (2 Tbsp), mirin, garlic (1 Tbsp), sesame oil (1 tsp) and peppercorns until the sauce is smooth. Set aside.

   Uses 1 red apple (170 g), cored and chopped (or Asian pear) · 1/2 onion (60 g), peeled and chopped · 6 Tbsp regular soy sauce · 2 Tbsp brown sugar · 2 Tbsp honey · 2 Tbsp rice wine (mirin) · 1 Tbsp minced garlic · 1 tsp sesame oil

3. 3

   Step 3: Bring a large pot of fresh water to a rolling boil. Add the soaked ribs and boil over medium-high heat for 6–8 minutes. Drain and discard that water, rinse the ribs under cold water and trim obvious excess fat.

   Parboil short ribs · 8 minUses Soaked beef short ribs · Fresh parboiling and rinse water, as needed

4. 4

   Step 4: Put the drained, parboiled ribs in a Dutch oven with the measured 1 1/2 cups braising water and two-thirds of the blended sauce. Cover and cook over medium heat for about 30 minutes.

   First covered braise · 30 minUses Parboiled and trimmed short ribs · 1 1/2 cups water · Two-thirds of the blended sauce

5. 5

   Step 5: Stir gently and reposition the ribs. Reduce to medium-low heat and simmer, covered, for another 10 minutes.

   Second covered braise · 10 minUses First-braised short ribs with sauce

6. 6

   Step 6: Add any optional carrots (2), jujubes, peeled ginkgo nuts (10) and chestnuts (10), plus the remaining one-third of the blended sauce. Simmer over medium-low heat, covered, for about 20 minutes.

   Braise ribs with vegetables · 20 minUses Braised ribs and sauce · Remaining one-third of blended sauce · 2 carrots (275 g), cut into medium pieces (optional) · 8 dried jujube (optional) · 10 peeled ginkgo nuts (optional) · 10 peeled chestnuts (optional)

7. 7

   Step 7: Check the ribs for tenderness. Continue simmering over medium-low heat, covered, until as tender as desired; the author normally needs about one additional hour. Check occasionally that the sauce still moistens the bottom of the pot.

   Check rib tenderness · 60 minUses Ribs with braising sauce and vegetables

8. 8

   Step 8: If excess liquid remains once the ribs are tender, reduce over medium-high heat for about 10–12 minutes, watching and stirring to prevent scorching. Leave the lid ajar or remove it as needed for steam to escape. Alternatively, continue a gentler medium-low reduction for up to about another hour. Stop when the sauce coats the ribs and just a little remains in the pot; do not reduce a dry pot.

   Uses Tender braised ribs and sauce

9. 9

   Step 9: Serve the finished galbi jjim hot. Steamed rice and other Korean side dishes are optional accompaniments. Refrigerate leftovers for later reheating.

   Uses Finished galbi jjim

10. 10

    Step 10: For reheating refrigerated leftovers, put them in a Dutch oven with the separate 1/3 cup water. Cover and heat over medium-high heat for about 5–7 minutes, until hot throughout.

    Reheat leftover galbi jjim · 7 minUses Refrigerated leftover galbi jjim · 1/3 cup water, only when reheating leftovers