Ingredients with Measurements:
- 3 lbs beef short ribs
- 1 onion, sliced
- 1 carrot, sliced
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice wine
- 1/4 cup water
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp ginger, minced
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
3. Add sliced onion, carrot, and minced garlic to the pot and sauté until fragrant.
4. Add beef short ribs to the pot and brown on all sides.
5. In a separate bowl, mix together soy sauce, brown sugar, rice wine, water, sesame oil, and minced ginger.
6. Pour the soy sauce mixture over the beef short ribs.
7. Bring the mixture to a boil, then cover the pot with a lid and transfer to the preheated oven.
8. Braise the short ribs in the oven for 2-3 hours, or until the meat is tender and falls off the bone.
9. In a separate bowl, mix together cornstarch and water to create a slurry.
10. Remove the pot from the oven and transfer the short ribs to a serving dish.
11. Strain the braising liquid through a fine-mesh sieve and return it to the pot.
12. Bring the liquid to a boil and slowly whisk in the cornstarch slurry until the sauce thickens.
13. Pour the sauce over the short ribs and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 580
Fat per serving: 33g
Carbohydrates per serving: 22g
Protein per serving: 47g
Substitutions for ingredients:
- Beef short ribs can be substituted with pork ribs or beef chuck roast.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced mushrooms to the pot for an earthy flavor.
- Add sliced bell peppers for a pop of color and sweetness.
- Use chicken instead of beef for a lighter version of the dish.
Tips and tricks:
- Make sure to brown the short ribs on all sides to develop a deep flavor.
- Use a fine-mesh sieve to strain the braising liquid for a smooth sauce.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the short ribs and sauce in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the short ribs on a large platter with the sauce poured over the top. Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Steamed bok choy
- Spicy cucumber salad
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch slurry until desired thickness is reached.
- If the short ribs are tough, braise them for an additional 30 minutes to an hour.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover short ribs in the refrigerator within 2 hours of cooking.
Food history:
Galbi-jim is a traditional Korean dish that dates back to the Joseon Dynasty. It was originally made with beef or pork ribs and soy sauce, but has since evolved to include a variety of vegetables and spices.
Flavor profiles:
Galbi-jim is a savory and slightly sweet dish with a deep umami flavor from the soy sauce and beef. The addition of ginger and sesame oil adds a subtle warmth and nuttiness to the dish.
Serving suggestions:
Serve the short ribs with steamed rice and a side of kimchi for a traditional Korean meal.
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Region: Korean