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Korean Braised Short Ribs (Galbi Jjim)
Korean Braised Short Ribs (Galbi Jjim)
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Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
200 minutes
Tender Korean short ribs that fall off the bone after hours of cooking - a mouthwatering delight.
Ingredients:
  • 1.5 cups soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon ground ginger
  • 0.25 cup brown sugar
  • 2.5 cups water
  • 0.5 cup rice wine
  • 0.5 cup pear, peeled and grated
  • 1 kiwi, peeled and mashed
  • 2 teaspoons salt
  • 1 pinch ground black pepper
  • 4 pounds beef short ribs
  • 1 carrot, cut into large dice
  • 2 potatoes, peeled, cut into large chunks
  • 0.5 cup chopped green onions
  • 1 yellow onion, cut into large dice
  • 1 cup chestnuts
  • 0.5 cup shiitake mushrooms, sliced
Instructions:
  • Prepare the sauce by whisking together soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl until well combined.
  • Place the short ribs in a large pot of cold water. Let them soak for 30 minutes to 1 hour to remove impurities. Drain the ribs and score them with shallow criss-cross cuts across the meat.
  • Fill a stockpot with water and bring it to a boil. Add the short ribs and simmer for 30 minutes. Drain the ribs and return them to the pot. Pour in the sauce and bring it to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Continue simmering until the vegetables are tender, at least 30 more minutes.

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