KOREAN BRAISED SHORT RIBS (GALBI JJIM)
Our Galbi Jjim recipe is complete with a mouth-watering, sweet-and-spicy chili garlic sauce. You will love every bite of these delicious Korean Braised Short Ribs!
Provided by Isabel Laessig
Categories Main Course
Time 3h
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.Mince 6 cloves of garlic and 8 scallions or 1/2 an onion (any color). Peel a 1-inch portion of ginger root. Set aside.Combine 2 Tbsp. chili garlic sauce, 1 1/2 tsp. sesame oil, 1/4 cup low-sodium soy sauce or Tamari, 1/4 cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
- Place the short ribs in a bowl. Sprinkle them with 1/4 cup flour and toss until the ribs are coated.Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
- Cover the Dutch oven and bake for 1 hour. Remove from oven and add 1/2 cup of beef broth. Cook for 1 more hour, covered.Remove and add another 1/2 cup of beef broth. Return and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.
Nutrition Facts : ServingSize 2 cups, Calories 925 kcal, Carbohydrate 26 g, Protein 79 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 234 mg, Sodium 1727 mg, Fiber 1 g, Sugar 16 g
KOREAN-INSPIRED BRAISED SHORT RIBS
Steps:
- Preheat the oven to 375 degrees F.
- Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
- Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
- Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
- Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
- Preheat the oven to 375 degrees F.
- For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
- For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
- Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.
KALBI (KOREAN BBQ SHORT RIBS)
This is the staple of Korean fine dining, but too expensive in the restaurants. It is also simple to make at home, and will leave your guests asking for more. Total time includes marinating time. Traditionally, should be served sliced, rolled in romaine lettuce leaves, along with white rice, lightly browned garlic slices, and gochujang (Korean red pepper paste).
Provided by CC
Categories World Cuisine Recipes Asian Korean
Time 3h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
- Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.
Nutrition Facts : Calories 1095.7 calories, Carbohydrate 44.9 g, Cholesterol 172.4 mg, Fat 85.6 g, Fiber 0.6 g, Protein 35.9 g, SaturatedFat 36.2 g, Sodium 2831.1 mg, Sugar 41 g
KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)
This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 2h25m
Yield 6
Number Of Ingredients 17
Steps:
- Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
- Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
- Make slits in each short rib to remove or cut away excess fat.
- Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
- Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
Steps:
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
GALBI (KOREAN-STYLE SHORT RIBS)
This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.
Provided by David Tanis
Categories dinner, easy, main course
Time 30m
Yield About 20 slices, 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
- Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
- Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams
KOREAN BRAISED SHORT RIBS (GALBI OR KALBI)
This is the classic Korean beef stew. It is the pear juice that makes this marinade so unique among Asian beef dishes. Adapted from a recipe at AllRecipes. http://bit.ly/eTIw5r
Provided by DrGaellon
Categories One Dish Meal
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
- Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
- Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.
Nutrition Facts : Calories 1070.6, Fat 87.5, SaturatedFat 36.5, Cholesterol 172.4, Sodium 3723.4, Carbohydrate 26.2, Fiber 2.9, Sugar 10.8, Protein 40.2
GALBI (KALBI) GRILLED KOREAN SHORT RIBS (FLANKEN CUT)
This is my favorite recipe for ribs. Korean-style short ribs are cut lengthwise across the rib bones, this is also known as 'flanken'. The result is a thin strip of meat, about 8 to10 inches in length. The thin slices make for fast cooking on the grill, which makes them great to cook for company. We serve them with rice and various Korean side dishes. This recipe differs from the others posted on RecipeZaar as they are missing one crucial ingredient used by the Korean woman that taught this recipe to my husband. The ingredient is Coca Cola. Sounds strange, but it works wonderfully and helps to keep the meat tender and juicy. Prep time does not include the marinating time. The longer you marinate these ribs, the better they come out.
Provided by TheShields
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the ribs in a dish for marinating.
- Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
- Pour the marinade over the beef and massage it in for about one minute.
- Cover and let marinate for at least 4 hours turning at least once.
- Heat gas or charcoal grill to medium hot.
- Remove the ribs from the marinade and place on the hot grill.
- Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
- Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal.
KOREAN BRAISED SHORT RIBS (GALBI JIM)
At my place, we do theme dinner parties, and this one was from Korean night. I had tried different versions of this recipe, and after mixing and matching, I like this one the best. The addition of Sriracha - an Asian chile/garlic paste also known as "Rooster Sauce" - was my embellishment, and probably not authentic - but I like sweet & spicy! The authentic preparation calls for bone-in short ribs to get more flavor, but I have to admit, I've done it with boneless, and I actually like it better that way. I served it with rice and a Korean cold spinach-sesame salad known as Shigmchi Namul, which I'll post also. Two words: Rave Reviews! They went back for seconds and thirds!
Provided by Spice Boy
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all ingredients except ribs, asian pear, potatoes, and carrots. Score the ribs and pour the marinade over. Marinate for about an hour in the refrigerator, or overnight. (Marinating is optional).
- Pour the ribs and marinade into a large pot over high heat. Liquid should come at least halfway up to the level of the ribs; add water if necessary.
- When liquid comes to a full boil, cover the pot with a tight-fitting lid and turn the heat down to simmer.
- Cook for 90 minutes to 1 hour, until meat is tender. Add the Asian pear, potato and carrot about 30 minutes before the end of the cooking time.
- Serve with rice.
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GALBI JJIM (KOREAN BRAISED SHORT RIBS) - MY KOREAN KITCHEN
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4.7/5 (19)Total Time 2 hrs 45 minsCategory MainCalories 1244 per serving
- Soak the beef ribs in cold water for 10 to 20 mins. This is to draw out the red liquid (which looks like blood) from the meat. Change the water a few times during this time.
- In a large pot, in rolling boiling water, boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs.
- Place the ribs in a dutch oven and pour the water in (1 & 1/2 cups). Add 2/3 of the sauce. Boil them over medium heat for about 30 mins, covered. Stir gently and change the position of the ribs. Reduce the heat to medium low and continue to simmer for about 10 minutes, covered.
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