Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 1 onion, sliced
- 4 garlic cloves, minced
- 1-inch ginger, sliced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup water
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 2 tbsp cornstarch
- 2 tbsp water
- 1/4 cup chopped green onions
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Add short ribs and brown on all sides, about 5 minutes.
3. Add onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
4. In a mixing bowl, whisk together soy sauce, brown sugar, rice wine, water, and sesame oil. Pour the mixture over the short ribs.
5. Cover the pot with a lid and place it in the oven. Braise for 2-3 hours until the meat is tender and falls off the bone.
6. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the pot and stir until the sauce thickens.
7. Garnish with chopped green onions and toasted sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 520
- Fat: 31g
- Carbohydrates: 29g
- Protein: 32g
Substitutions for ingredients:
- Beef short ribs can be substituted with pork ribs or beef chuck roast.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the pot for a heartier stew.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Make a spicy version by adding gochujang (Korean chili paste) or red pepper flakes to the sauce.
Tips and tricks:
- Brown the short ribs in batches to avoid overcrowding the pot.
- Use a fork to remove any excess fat from the short ribs before braising.
- Let the stew cool down before refrigerating to prevent the meat from drying out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a side of steamed rice.
Garnishes:
- Chopped green onions and toasted sesame seeds.
Pairings:
- Steamed rice, kimchi, and pickled vegetables.
Suggested side dishes:
- Korean-style spinach salad, cucumber salad, or stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thin, mix more cornstarch and water and add it to the pot until desired thickness is achieved.
- If the meat is tough, braise for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Make sure the meat is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Galbi Jim is a traditional Korean dish that originated in the Joseon Dynasty. It was originally made with beef ribs and soy sauce, but over time, other ingredients such as brown sugar and rice wine were added to enhance the flavor.
Flavor profiles:
- Savory, sweet, and slightly tangy.
Serving suggestions:
- Serve hot with steamed rice and a side of kimchi.
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Region: Korean