Ingredients with Measurements:
- 2 lbs of beef short ribs
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 cup of soy sauce
- 1 cup of water
- 1/2 cup of brown sugar
- 1/4 cup of rice wine
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 green onions, chopped
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 egg
- 1 cup of cold water
- 1/2 cup of chopped scallions
- Vegetable oil for frying
Special equipment needed:
- Large pot or Dutch oven
- Large mixing bowl
- Whisk
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the beef short ribs, onion, garlic, soy sauce, water, brown sugar, rice wine, sesame oil, and vegetable oil. Bring to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
2. Remove the short ribs from the pot and shred the meat with a fork. Set aside.
3. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
4. In a separate bowl, beat the egg and cold water together. Add this mixture to the dry ingredients and whisk until smooth.
5. Stir in the chopped scallions and shredded beef.
6. Heat vegetable oil in a large skillet or griddle over medium-high heat.
7. Pour the batter into the skillet, spreading it out evenly to form a pancake.
8. Cook for 3-4 minutes on each side, or until golden brown and crispy.
9. Repeat with the remaining batter, adding more oil to the skillet as needed.
10. Serve the Galbi Jjim Pajeon hot, garnished with additional chopped scallions.
- Time:
Preparation time: 20 minutes
- Cooking time: 3-4 hours for the beef short ribs, 10-15 minutes for the pancake
Temperature:
- Simmer the beef short ribs over low heat and cook the pancake over medium-high heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 580
- Fat: 26g
- Carbohydrates: 49g
- Protein: 38g
- Sodium: 2,200mg
Substitutions for ingredients:
- You can use pork or chicken instead of beef short ribs.
- You can use honey or maple syrup instead of brown sugar.
- You can use sake or dry sherry instead of rice wine.
Variations:
- You can add vegetables like carrots, potatoes, or mushrooms to the braising liquid.
- You can add kimchi or other pickled vegetables to the pancake batter.
Tips and tricks:
- Use a fork to shred the beef short ribs, as they will be very tender.
- Make sure the skillet or griddle is hot before adding the batter to ensure a crispy pancake.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and chopped scallions.
Storage instructions:
- Store any leftover Galbi Jjim Pajeon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancake in a skillet over medium heat until heated through.
Presentation ideas:
- Cut the pancake into wedges and arrange them on a platter.
- Garnish with additional chopped scallions and sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Serve with steamed rice and a side of sautéed vegetables.
Suggested side dishes:
- Steamed rice
- Sautéed vegetables
- Kimchi
Troubleshooting advice:
- If the pancake is not crispy enough, increase the heat and cook for a few more minutes on each side.
Food safety advice:
- Make sure the beef short ribs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Galbi Jjim is a traditional Korean dish made with beef short ribs that are braised in a flavorful sauce until tender.
Flavor profiles:
- Savory, sweet, and slightly spicy.
Serving suggestions:
- Serve the Galbi Jjim Pajeon as a main dish for dinner or as an appetizer for a party.
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Region: Korean