Ingredients with Measurements:
- 3 lbs beef short ribs
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup water
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp water
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
Special Equipment Needed:
- Large pot with lid
- Mixing bowl
- Measuring cups and spoons
- Cutting board and knife
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine soy sauce, brown sugar, rice wine, water, sesame oil, garlic, and ginger.
3. Heat vegetable oil in a large pot over medium-high heat. Add sliced onions and sauté for 2-3 minutes until softened.
4. Add short ribs to the pot and sear on all sides for 2-3 minutes per side.
5. Pour the soy sauce mixture over the short ribs and bring to a boil.
6. Cover the pot with a lid and transfer to the preheated oven. Bake for 2-3 hours until the meat is tender and falls off the bone.
7. Remove the pot from the oven and transfer the short ribs to a serving dish.
8. In a small bowl, whisk together cornstarch and water until smooth. Add the mixture to the pot and stir until the sauce thickens.
9. Pour the thickened sauce over the short ribs and garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 14g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice wine can be substituted with dry sherry or white wine.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Cornstarch can be substituted with potato starch or arrowroot powder.
Variations:
- Add chopped carrots and potatoes to the pot for a heartier meal.
- Use pork ribs or chicken thighs instead of beef short ribs.
- Add gochujang (Korean chili paste) for a spicy kick.
Tips and Tricks:
- Sear the short ribs on high heat to get a nice brown crust.
- Use a pot with a tight-fitting lid to keep the moisture in.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage Instructions:
Store leftover Galbi Jjim in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat Galbi Jjim in a pot over medium heat until heated through.
Presentation Ideas:
Serve Galbi Jjim in a large serving dish and garnish with sliced green onions and toasted sesame seeds.
Garnishes:
Sliced green onions and toasted sesame seeds.
Pairings:
Serve Galbi Jjim with steamed rice and kimchi.
Suggested Side Dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
- Korean potato salad
Troubleshooting Advice:
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
- If the short ribs are tough, bake them for an additional 30 minutes to an hour.
Food Safety Advice:
- Make sure the short ribs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover Galbi Jjim in the refrigerator within 2 hours of cooking.
Food History:
Galbi Jjim is a traditional Korean dish that originated in the Joseon Dynasty. It was originally made with beef or pork ribs and soy sauce, but over time, other ingredients such as garlic, ginger, and brown sugar were added to enhance the flavor.
Flavor Profiles:
Galbi Jjim has a sweet and savory flavor with a hint of sesame. The short ribs are tender and fall off the bone, and the sauce is thick and rich.
Serving Suggestions:
Serve Galbi Jjim as a main dish for dinner or lunch. It is also a popular dish for special occasions and holidays.
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Region: Korean