lunch

Galbi-jjim (Korean Braised Short Ribs)

Name: Galbi-jjim (Korean Braised Short Ribs)
Ingredients: 6 oz (170 g) Beef short ribs, bone-in; 2 tbsp Soy sauce (low sodium); 1 tbsp Mirin (rice wine); 1 tsp Brown sugar; 1 clove Garlic, minced; 1 tsp Ginger, grated; 1 tsp Sesame oil; 1/4 cup Water; 2 oz (57 g) Korean radish (mu), peeled and cubed; 1 oz (28 g) Carrot, peeled and sliced; 1 tbsp Scallions, chopped (for garnish); 1 tsp Toasted sesame seeds (for garnish)

Nutrition

1293

kcal

Calories

61.8

Protein

131.7

Carbs

47.2

Fat

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Ingredients(12)

Beef short ribs, bone-in6 oz (170 g)

Soy sauce (low sodium)2 tbsp

Mirin (rice wine)1 tbsp

Brown sugar1 tsp

Garlic, minced1 clove

Ginger, grated1 tsp

Sesame oil1 tsp

Water1/4 cup

Korean radish (mu), peeled and cubed2 oz (57 g)

Carrot, peeled and sliced1 oz (28 g)

Scallions, chopped (for garnish)1 tbsp

Toasted sesame seeds (for garnish)1 tsp

Instructions

Rinse the beef short ribs under cold water and pat them thoroughly dry. This is a crucial step in Korean cooking to ensure a clean flavor.

In a medium bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil. This forms the flavorful marinade.

Place the short ribs in a heavy-bottomed pot or Dutch oven. Pour the marinade over the ribs, ensuring they are well coated.

Add the water to the pot. Bring the liquid to a simmer over medium-high heat, then reduce the heat to low, cover, and let it braise gently for 1.5 to 2 hours, or until the beef is very tender.

Add the cubed Korean radish (mu) and sliced carrots to the pot during the last 30 minutes of braising. These vegetables will absorb the rich sauce.

Once the beef is fall-off-the-bone tender and the vegetables are cooked through, remove the lid. Increase the heat to medium and let the sauce reduce slightly for about 5-10 minutes, basting the ribs with the sauce. The sauce should thicken to a glaze.

Serve the Galbi-jjim hot, garnished with chopped scallions and toasted sesame seeds. This dish is traditionally served with rice, but can be enjoyed on its own for a high-protein lunch.