Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 1 onion, sliced
- 5 garlic cloves, minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp black pepper
- 1 tsp ginger, grated
- 2 cups water
- 2 green onions, sliced
- 1 tbsp sesame seeds
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the short ribs and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, soy sauce, brown sugar, rice wine, sesame oil, black pepper, and ginger. Stir to combine.
4. Pour in the water and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 2 hours, or until the meat is tender and falls off the bone.
6. Remove the lid and increase the heat to medium-high. Cook for an additional 10-15 minutes, or until the sauce has thickened.
7. Garnish with green onions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 15 minutes
Temperature:
- Medium-high heat for browning the short ribs
- Low heat for simmering
- Medium-high heat for thickening the sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 16g
- Protein: 32g
- Sodium: 1700mg
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.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the pot during the simmering process.
- Use pork ribs instead of beef short ribs.
- Make a spicy version by adding gochujang (Korean chili paste) or red pepper flakes to the sauce.
Tips and tricks:
- Brown the short ribs in batches to avoid overcrowding the pot and ensure even browning.
- Use a fork to test the tenderness of the meat. If it easily falls off the bone, it is ready.
- Let the Galbi Jjim rest for a few minutes before serving to allow the flavors to meld together.
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 warmed through.
Presentation ideas:
- Serve the Galbi Jjim in individual bowls with a side of rice and steamed vegetables.
Garnishes:
- Green onions and sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Korean-style potato salad
- Spicy cucumber salad
Troubleshooting advice:
- If the sauce is too thin, remove the lid and increase the heat to medium-high to thicken it.
- If the meat is tough, continue to simmer until it is tender.
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 Korean dish that originated in the Joseon Dynasty. It was traditionally served during special occasions and celebrations.
Flavor profiles:
- Savory, sweet, and slightly spicy
Serving suggestions:
- Serve hot with a side of rice and steamed vegetables.
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Region: Korean