Ingredients with Measurements:
- 3 lbs beef short ribs, cut into 2-inch pieces
- 1 cup soy sauce
- 1 cup water
- 1 cup brown sugar
- 1/2 cup rice wine
- 1/4 cup sesame oil
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 green onions, chopped
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Large pot or Dutch oven with lid
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, whisk together soy sauce, water, brown sugar, rice wine, sesame oil, onion, garlic, ginger, and green onions.
3. Add the short ribs to the pot or Dutch oven and pour the marinade over them.
4. Cover the pot with a lid and place it in the oven.
5. Cook for 2-3 hours or until the meat is tender and falls off the bone.
6. Remove the pot from the oven and transfer the short ribs to a plate.
7. In a small bowl, mix cornstarch and water until smooth.
8. Add the cornstarch mixture to the pot and stir until the sauce thickens.
9. Return the short ribs to the pot and coat them with the sauce.
10. Serve hot with rice and your favorite side dishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 32g
- Carbohydrates: 40g
- Protein: 40g
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice wine can be substituted with dry sherry or white wine.
- Sesame oil can be substituted with vegetable oil.
Variations:
- Add vegetables such as carrots, potatoes, and mushrooms to the pot for a heartier meal.
- Use pork ribs instead of beef for a different flavor.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Marinate the short ribs overnight for maximum flavor.
- Use a meat thermometer to ensure the meat is cooked to the desired temperature.
- Skim off any excess fat from the sauce before serving.
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 stove until heated through.
Presentation ideas:
- Serve the short ribs on a large platter with the sauce drizzled over them.
- Garnish with chopped green onions and sesame seeds.
Pairings:
- Serve with steamed rice and banchan (Korean side dishes).
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Japchae (Korean glass noodles)
- Tteokbokki (spicy rice cakes)
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture until desired consistency is reached.
- If the meat is tough, cook for an additional 30 minutes to an hour.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Galbi Jjim is a popular Korean dish that originated in the Joseon Dynasty (1392-1910).
Flavor profiles:
- Sweet, savory, umami
Serving suggestions:
- Serve hot with rice and your favorite side dishes.
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Region: Korean