Ingredients with Measurements:
- 3 lbs beef short ribs
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup rice wine
- 2 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp cornstarch
- 1 tbsp water
- 2 green onions, sliced
- 1 tbsp sesame seeds
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, add the beef short ribs, onion, garlic, ginger, soy sauce, water, brown sugar, rice wine, sesame oil, and gochujang. Stir to combine.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid.
4. Transfer the pot to the preheated oven and braise for 2-3 hours, or until the meat is tender and falls off the bone.
5. In a small bowl, mix together the cornstarch and water to create a slurry. Add the slurry to the pot and stir to thicken the sauce.
6. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 33g
Carbohydrates: 22g
Protein: 36g
Sodium: 2400mg
Sugar: 17g
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 pot for a heartier meal.
- Use pork ribs instead of beef for a different flavor.
- Make it spicy by adding more gochujang or red pepper flakes.
Tips and tricks:
- Browning the short ribs before braising can add extra flavor.
- Letting the meat rest for a few minutes before serving can make it more tender.
- Leftovers can be used in sandwiches or tacos.
Storage instructions:
Store leftover Galbi-jjim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve Galbi-jjim in a large bowl with rice and steamed vegetables on the side.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and banchan (Korean side dishes) such as kimchi or pickled vegetables.
Suggested side dishes:
Steamed vegetables, rice, banchan (Korean side dishes)
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch slurry to thicken it.
- If the meat is tough, braise for an additional 30 minutes to an hour.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Galbi-jjim is a traditional Korean dish that is typically served during special occasions such as weddings or holidays.
Flavor profiles:
Galbi-jjim is savory, sweet, and slightly spicy.
Serving suggestions:
Serve Galbi-jjim with steamed rice and banchan (Korean side dishes) for a complete meal.
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Region: Korean