Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 1 onion, sliced
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp gochujang (Korean red pepper paste)
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1/2 tsp black pepper
- 2 cups water
- 2 green onions, sliced
- 1 red chili pepper, sliced (optional)
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef short ribs, onion, garlic, and ginger.
2. In a separate bowl, mix together the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, mirin, and black pepper.
3. Pour the sauce over the beef and vegetables and mix well.
4. Add 2 cups of water to the pot and bring to a boil over high heat.
5. Once boiling, reduce the heat to low and cover the pot with a lid.
6. Simmer for 2-3 hours, or until the beef is tender and falls off the bone.
7. Garnish with sliced green onions and red chili pepper (optional).
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 28g
- Carbohydrates: 18g
- Protein: 32g
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck roast or beef brisket.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the stew.
- Use chicken instead of beef for a lighter version of the stew.
- Make it non-spicy by omitting the gochujang and red chili pepper.
Tips and tricks:
- Brown the beef short ribs before adding them to the pot for extra flavor.
- Make the stew a day ahead of time to allow the flavors to develop even more.
- Serve with rice or noodles to soak up the delicious sauce.
Storage instructions:
- Store leftover stew 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 the stew in individual bowls with a sprinkle of sliced green onions and red chili pepper on top.
Garnishes:
- Sliced green onions and red chili pepper.
Pairings:
- Serve with rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the stew is too salty, add a splash of water and a pinch of sugar to balance out the flavors.
Food safety advice:
- Make sure the beef 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 is typically served during special occasions such as weddings or holidays.
Flavor profiles:
- Savory, sweet, spicy.
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Korean