Galbi Jjim 갈비찜 (Korean Braised Short Ribs)

Galbi Jjim 갈비찜 (Korean Braised Short Ribs)

Ingredients:

1 Kg Beef Short Ribs (or Pork Ribs)

1 Big  Potato, cut into 1” cubes, edges rounded

1 Medium Carrot, cut into 1” cubes, edges rounded

12 Chestnuts, Peeled (or 1/4 Medium Daikon, cut into 1” cubes, edges rounded)

8 Dried Dates

2 stalks Green Onions, cut 2 inches long

3 Cups Beef Broth (or Pork Broth)

Sesame Seeds or Pine Nuts (for garnishing)

Marinade Sauce Ingredients:

1/2 Cup Grated Asian Pear / Apple

1/4 Cup Grated Onion

1/2 Thumb Ginger, minced

6 Tbsp Soy Sauce (JinGanjang)

3 Tbsp Brown Sugar

3 Tbsp Rice Wine (Mihyang or Mirin)

2 Tbsp Finely chopped Green onions

2 Cloves Garlic, minced

1 Tbsp Asian Sesame Oil

1/2 Tbsp Sesame Seeds

Dash of  Black Pepper

Instructions:

Cut the beef (or pork) meat into 1-inch cubes.

Soak the cut meat in cold water for at least 30-60 minutes to draw out some of the blood.

After 30-60 minutes, discard the bloody water and wash the meat with clean water.

In a big pan, pour-in about 6 cups of water, then add the meat and the cut green onions.

Turn on heat.

Once it starts to boil, cook for 10 minutes on medium-high.

After 10 minutes, take about 3 cups of the boiled meat broth from the pan, set aside.

Drain out the rest of the boiled broth, discard the green onions, and set the meat aside.

In a big bowl, mix the grated pear (or apple) and onion together to make a pear/apple-onion paste.

Add-in the ginger, soy sauce (jinganjang), brown sugar, cooking wine (mihyang or mirin), green onion, garlic, asian sesame oil, sesame seeds, and black pepper. Mix thoroughly.

Add the beef (or pork) meat into the bowl of marinade sauce.

Mix well to coat the meat with the sauce. Marinate the meat for at least 6 hours in the refrigerator before cooking.

In a big pan, pour-in the saved meat broth. Add-in the marinated meat; and set the marinade sauce aside for later.

Turn on heat. Once it starts to boil, adjust to medium-low. Uncovered, cook for 30-45 minutes or until meat becomes soft.

Once the broth has turned half, pour-in the marinade sauce.

Add the potatoes, carrots, chestnuts (or daikon), dried dates.

Cover, and cook on medium-high for about 10-15 minutes, or until the vegetables become soft and the broth thickened. Turn off heat.

Transfer in a serving plate, and sprinkle with sesame seeds or pine nuts.

Happy cooking!!