Galbi Jjim
갈비찜
Short ribs braised until tender in a sweet soy sauce with radish, carrots, and chestnuts. A holiday dish.
Serves 6
Prep 30 min
Cook 2 hr 30 min
Ingredients
- 3 lb beef short ribs, cut into 2-inch pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons rice syrup or honey
- 1 pear, grated
- 1 onion, grated
- 8 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons sesame oil
- 1/4 teaspoon black pepper
- 1 lb Korean radish, cut into big chunks
- 2 carrots, cut into big chunks
- 8 peeled chestnuts, optional
- 3 cups water
Steps
Step 1. Soak the ribs in cold water for 30 minutes to draw out the blood, then drain. Boil in fresh water for 5 minutes and rinse the ribs.
Step 2. Mix the soy sauce, sugar, syrup, pear, onion, garlic, ginger, sesame oil, and pepper.
Step 3. Put the ribs and the sauce in a heavy pot with the 3 cups of water. Bring to a boil, cover, and simmer on low for 1 hour.
Step 4. Add the radish, carrots, and chestnuts. Cook for another 45 to 60 minutes, until the beef is cooked through, very tender, and the sauce has thickened.
Step 5. Skim the fat from the top and serve with rice.
Where this recipe comes from
Yoribang Korean recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Korean dishes. Gochujang and gochugaru (chili paste and flakes), doenjang, and Korean radish are sold at Asian grocery stores. Heat levels vary a lot between brands, so start with less and add more to taste.