Lunch · Korean · 15 min
Galbi-jjim (Korean Braised Short Ribs)
- Calories
- 1293
- Protein
- 62g
- Carbs
- 132g
- Fat
- 47g
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)
Method
- 01Rinse 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.
- 02In a medium bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil. This forms the flavorful marinade.
- 03Place the short ribs in a heavy-bottomed pot or Dutch oven. Pour the marinade over the ribs, ensuring they are well coated.
- 04Add 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.
- 05Add 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.
- 06Once 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.
- 07Serve 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.
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