Ingredients with Measurements:
- 3 pounds beef short ribs
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice wine
- 1 tablespoon honey
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup water
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 green onions, sliced
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. In a large bowl, combine onion, garlic, soy sauce, brown sugar, sesame oil, rice wine, honey, gochujang, black pepper, and salt. Mix well.
2. Add the short ribs to the bowl and coat them with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 350°F.
4. In a large pot or Dutch oven, add the marinated short ribs and water. Bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 1 hour.
6. Add the carrots, potatoes, red bell pepper, and green bell pepper to the pot. Cover and simmer for another 30 minutes.
7. Add the green onions to the pot and simmer for an additional 5 minutes.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 1 hour 35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 542
- Fat: 31g
- Carbohydrates: 25g
- Protein: 41g
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck roast.
- Rice wine can be substituted with dry sherry or white wine.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced mushrooms to the pot.
- Use chicken instead of beef.
- Make it spicy by adding more gochujang or red pepper flakes.
Tips and tricks:
- Use a sharp knife to cut the short ribs into pieces.
- Make sure to marinate the short ribs for at least 2 hours or overnight for maximum flavor.
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken it.
- Garnish with sesame seeds and chopped cilantro for added flavor.
Storage instructions:
- Store leftover Galbi Jjim 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 in a large bowl or on individual plates with a side of rice.
Garnishes:
- Sesame seeds
- Chopped cilantro
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Steamed vegetables
- Stir-fried noodles
- Korean pancake (jeon)
Troubleshooting advice:
- If the sauce is too thick, add more water or beef broth to thin it out.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Galbi Jjim is a traditional Korean dish that originated in the Joseon Dynasty (1392-1910).
Flavor profiles:
- Savory, sweet, salty, and spicy.
Serving suggestions:
- Serve hot with a side of rice and garnish with sesame seeds and chopped cilantro.
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Region: Korean