GALBI JJIM (Korean Braised Short Ribs)

Recipe courtesy Christine Yi.

Makes 6 servings
NOTE: You need a Dutch oven large enough to hold the short ribs in one layer.

Ingredients:

3 meaty English cut short ribs (5lbs), fat trimmed

1 onion

12 garlic cloves

3” ginger, sliced

White portion of 1 dae pa (large scallion), halved

For braising

1 cup soy sauce

½ cup Korean soju

1 medium pear (it doesn’t have to be Asian)

2 Tbsp minced garlic

1” ginger, peeled, grated or finely chopped

¼ cup gochugaru (optional, use more if you want more spicy)

1 tsp Maesil Cheong (fermented plum syrup)

1½ lb Korean radish, peeled if skin is thick, cut into 1 ½” cubes

2 medium carrots, cut into 1½” chunks

Green portion of dae pa, in 1½” pieces

25 gingko nuts, peeled

8 dried Korean dates

½ package tteokboki (long skinny Korean rice cakes)

 

Garnish

Scallions, sliced on bias

Red long pepper, sliced on bias

Sesame oil

Directions:

  1. Rinse ribs, especially around bone area. Let them soak in cold water for 30 minutes to draw out blood. Drain.

  2. In a large Dutch oven that can hold the ribs in one layer, bring enough water to just cover the ribs, onion, garlic cloves, sliced ginger and sliced white part of dae pa. Bring it to a boil, uncovered, while skimming off brown bits and foam. Reduce heat to medium and cook for 15 minutes. Remove short ribs to a plate. Strain stock to a large container, and refrigerate a few hours/overnight to solidify the fat and remove fat.

  3. Combine ingredients for the braise in a bowl with 3 cups of beef stock. Taste. If it needs a touch of sweet, add Maesil Cheong or honey, 1 tsp at a time. The carrot, radish & dates will add sweetness so don’t overdue it. Bring to a boil, then cover and simmer at a reduced heat so it continues to bubble. You want it to be just fork tender, about 1 hour.

  4. Add remainder of ingredients except rice cakes. Simmer, covered, until vegetables are just tender, about 20 minutes.

  5. Add tteokboki and make sure they’re submerged in the liquid. Simmer, covered, until cooked 20 minutes. At this point, your sauce should be reduced and shinier. Let it glaze the short ribs. Transfer to a plate or serve in the Dutch oven. Add garnish: scallions, red long pepper and a drizzle of sesame oil.

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