GALBIJJIM (BRAISED BEEF SHORT RIBS)
Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!
Provided by Hyosun
Categories Main Course
Number Of Ingredients 22
Steps:
- 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.
- In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic 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.
- 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.)
- Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
- Meanwhile, prepare the vegetables and optional garnish.
- Add 2-1/2 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.
- 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 and stir gently before turning the heat off.
KOREAN BEEF SHORT RIB STEW (GALBI JJIM)
This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.
Provided by KANGARYOO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h5m
Yield 4
Number Of Ingredients 15
Steps:
- Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
- Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
- Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
- Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.
Nutrition Facts : Calories 749 calories, Carbohydrate 57.5 g, Cholesterol 93.1 mg, Fat 45.6 g, Fiber 4.7 g, Protein 26.7 g, SaturatedFat 18.3 g, Sodium 1453.9 mg, Sugar 20.6 g
DAKJJIM (KOREAN CHICKEN STEW)
My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.
Provided by Leby
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
- Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 27.2 g, Cholesterol 103 mg, Fat 13.1 g, Fiber 2.8 g, Protein 31.1 g, SaturatedFat 3.4 g, Sodium 1031 mg, Sugar 19.1 g
STEWED KOREAN SHORT RIBS (KALBI JIM)
Great for the winter time, low maintenance recipe, once the beef is stewing. It's a soy sauce-based beef stew, sweet and salty.
Provided by Iggy
Categories World Cuisine Recipes Asian Korean
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.
Nutrition Facts : Calories 647.1 calories, Carbohydrate 14.1 g, Cholesterol 114.9 mg, Fat 54.9 g, Fiber 1 g, Protein 23.3 g, SaturatedFat 23.8 g, Sodium 804.7 mg, Sugar 10.5 g
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