Galbi Jjim Bap (Korean Braised Short Rib Rice Bowl) Recipe

Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 1 onion, sliced
- 4 garlic cloves, minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp ginger, grated
- 2 cups water
- 2 cups cooked rice
- 2 green onions, sliced
- 1 tbsp sesame seeds

Special equipment needed:
- Large pot with lid
- Rice cooker or pot to cook rice

Step-by-step instructions:

1. In a large pot, add the beef short ribs, onion, garlic, soy sauce, brown sugar, rice wine, sesame oil, gochujang, ginger, and water. Stir to combine.

2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover with a lid. Let the mixture simmer for 2-3 hours, or until the beef is tender and falls off the bone.

3. While the beef is cooking, prepare the rice according to package instructions.

4. Once the beef is done, remove the bones and any excess fat. Shred the beef with a fork.

5. To assemble the rice bowls, add a scoop of rice to each bowl. Top with the shredded beef and spoon some of the braising liquid over the top.

6. Garnish with sliced green onions and sesame seeds.


Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 38g
Protein: 35g
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.
- Gochujang can be substituted with sriracha or red pepper flakes.

Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the braising liquid.
- Use chicken or pork instead of beef.
- Make it spicy by adding more gochujang or red pepper flakes.

Tips and tricks:
- Use a fork to shred the beef while it's still hot for easier shredding.
- Skim off any excess fat from the braising liquid before serving.
- Make the braised beef a day ahead for even more flavor.

Storage instructions:
Store leftover braised beef and rice separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the beef and rice in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the rice bowls in colorful bowls or plates to make them more visually appealing.

Garnishes:
Garnish with sliced green onions and sesame seeds.

Pairings:
Pair with a side of kimchi or pickled vegetables.

Suggested side dishes:
Serve with steamed vegetables such as broccoli or bok choy.

Troubleshooting advice:
- If the braising liquid is too salty, dilute it with more water.
- If the beef is tough, cook it for longer until it's tender.

Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.

Food history:
Galbi Jjim is a traditional Korean dish that dates back to the Joseon Dynasty. It was originally made with beef ribs and soy sauce, but over time, other ingredients such as garlic, ginger, and brown sugar were added for more flavor.

Flavor profiles:
Galbi Jjim is a savory and slightly sweet dish with a hint of spiciness from the gochujang.

Serving suggestions:
Serve the rice bowls with a side of kimchi or pickled vegetables for a traditional Korean meal.

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Region: Korean

Taste: Savory, Umami, Sweet, Spicy, Tangy, Smoky