If you’re a fan of Korean cuisine, then you’ve likely heard of galbi jjim. This delicious and savory dish features braised short ribs cooked to perfection in a rich and flavorful sauce. Galbi jjim is a staple in Korean cuisine, often enjoyed during special occasions and family gatherings. In this article, we’ll explore the ins and outs of making flavorful galbi jjim at home.
Ingredients:
- 3 pounds of beef short ribs
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup sesame oil
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 teaspoon sesame seeds
- 1 carrot, sliced
- 2 potatoes, diced
- 2 green onions, chopped
Instructions:
- In a large bowl, combine soy sauce, brown sugar, rice wine, sesame oil, gochujang, honey, black pepper, and sesame seeds to make the marinade.
- Add the beef short ribs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
- In a large pot or dutch oven, heat some oil over medium-high heat. Add the sliced onion and minced garlic, sautéing until fragrant.
- Add the marinated short ribs to the pot, along with any excess marinade. Cook until the ribs are browned on all sides.
- Pour enough water to cover the ribs, then bring to a boil. Reduce heat to low, cover, and simmer for about 1.5 hours.
- Add the sliced carrot, diced potatoes, and chopped green onions to the pot. Continue to simmer for an additional 30 minutes, or until the vegetables are tender.
- Taste the sauce and adjust seasoning if needed. Serve the galbi jjim hot, garnished with extra sesame seeds and green onions.
With its tender, fall-off-the-bone meat and rich, savory sauce, galbi jjim is sure to become a favorite in your household. This traditional Korean dish pairs perfectly with steamed rice, kimchi, and other banchan (side dishes). Try making galbi jjim at home and impress your friends and family with your culinary skills!