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
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 2 onions, sliced
- 2 carrots, sliced
- 2 potatoes, peeled and cut into chunks
- 1 green onion, sliced (optional)
- 1 tbsp. sesame seeds (optional)
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. In a large pot or Dutch oven, combine soy sauce, water, brown sugar, rice wine, sesame oil, garlic, and ginger. Stir until the sugar is dissolved.
2. Add the short ribs to the pot and coat them with the sauce. Let it marinate for at least 30 minutes.
3. Add the onions, carrots, and potatoes to the pot. Cover the pot with a lid and bring it to a boil over high heat.
4. Reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and falls off the bone.
5. Garnish with sliced green onions and sesame seeds, if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 540
- Fat: 28g
- Carbohydrates: 36g
- Protein: 38g
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice wine can be substituted with dry sherry or white wine.
- Potatoes can be substituted with sweet potatoes or butternut squash.
Variations:
- Add 1/4 cup of gochujang (Korean chili paste) for a spicy version.
- Substitute beef short ribs with pork belly or beef brisket.
Tips and tricks:
- Marinate the short ribs for at least 30 minutes for maximum flavor.
- Use a fork to check if the meat is tender enough to fall off the bone.
- Skim off any excess fat from the surface of the stew before serving.
Storage instructions:
- Store leftover Galbi Jjim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with a side of rice.
Garnishes:
- Sliced green onions and sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Japchae (Korean glass noodles)
- Steamed bok choy
- Korean-style spinach
Troubleshooting advice:
- If the meat is tough, continue to simmer until it is tender enough to fall off the bone.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Galbi Jjim is a traditional Korean dish that dates back to the Joseon Dynasty (1392-1910).
Flavor profiles:
- Sweet, savory, and slightly nutty from the sesame oil.
Serving suggestions:
- Serve hot with a side of rice and pickled vegetables.
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Region: Korean