RCI-SP.004.0147.001
Galbi Jjim
Beef short rib in sweet soy sauce Galbi jjim)
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Blanch the 4 beef short ribs in boiling water for 5 minutes to remove impurities, then drain and rinse under cold water until the water runs clear.
2
Slice the ½ onion into thick pieces and smash the garlic head with the flat side of a knife to release its aroma; keep the cloves intact.
3
In a large braising pot or Dutch oven, combine the 3 cups water, 2 cups soy sauce, ½ cup sugar, smashed garlic, onion pieces, ½ inch ginger, and 1 tbsp whole black pepper.
4
Bring the braising liquid to a boil over medium-high heat, then add the blanched beef short ribs and 1 tbsp chung ju (sake or red wine).
10 minutes
5
Return to a boil, skimming off any foam that rises to the surface with a spoon or ladle.
6
Reduce heat to medium-low, cover partially with a lid, and simmer for 45 minutes until the ribs are beginning to become tender.
45 minutes
7
Add the carrot pieces (cut into ¾ inch thick rounds) and 10 peeled chestnuts to the pot, stirring gently to distribute them evenly.
8
Continue simmering for another 30 to 40 minutes until the beef is fork-tender and the carrot and chestnuts are cooked through.
35 minutes
9
Season the braised dish with 1 tsp ground pepper, tasting and adjusting as needed for balance of salty, sweet, and savory flavors.
10
Slice the 2 green onions on a bias and scatter them over the galbi jjim as a fresh garnish just before serving.
11
Serve the galbi jjim hot with the braising liquid spooned over the ribs, vegetables, and chestnuts in individual bowls.