Ingredients with Measurements:
- 4 lbs beef short ribs
- 1 cup soy sauce
- 1 cup water
- 1 cup mirin
- 1 cup brown sugar
- 1 onion, sliced
- 6 garlic cloves, minced
- 1 inch ginger, sliced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 2 green onions, chopped
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Special equipment needed:
- Large pot or Dutch oven
- Tongs
- Cutting board
- Knife
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large pot or Dutch oven, add soy sauce, water, mirin, and brown sugar. Stir until the sugar is dissolved.
3. Add sliced onion, minced garlic, and sliced ginger to the pot. Stir to combine.
4. Add the beef short ribs to the pot and make sure they are fully submerged in the liquid.
5. Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low and cover the pot.
6. Simmer the short ribs for 2 hours, or until the meat is tender and falls off the bone.
7. After 2 hours, add the sliced carrots and cubed potatoes to the pot. Stir to combine.
8. Cover the pot and continue to simmer for an additional 30 minutes, or until the vegetables are tender.
9. Remove the pot from the heat and use tongs to transfer the short ribs and vegetables to a serving dish.
10. In a small bowl, mix together chopped green onions, sesame oil, and sesame seeds.
11. Drizzle the green onion mixture over the short ribs and vegetables.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 680
Fat: 40g
Carbohydrates: 43g
Protein: 38g
Sodium: 3,200mg
Substitutions for ingredients:
- You can substitute beef short ribs with pork ribs or beef chuck roast.
- If you don't have mirin, you can use rice vinegar or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- You can add shiitake mushrooms or daikon radish to the pot for additional flavor.
- For a spicy kick, add gochujang (Korean chili paste) to the braising liquid.
Tips and tricks:
- Make sure the short ribs are fully submerged in the braising liquid to ensure even cooking.
- If the liquid evaporates too quickly, add more water or beef broth.
- For a deeper flavor, marinate the short ribs in the braising liquid overnight before cooking.
Storage instructions:
- Store leftover galbijjim in an airtight container in the refrigerator for up to 3 days.
- To freeze, transfer the cooled galbijjim to a freezer-safe container and freeze for up to 3 months.
Reheating instructions:
- To reheat, transfer the galbijjim to a pot and heat over medium-low heat until heated through.
Presentation ideas:
- Serve the galbijjim in a large serving dish with the green onion mixture sprinkled on top.
- Garnish with additional chopped green onions and sesame seeds.
Pairings:
- Serve with steamed rice and kimchi for a traditional Korean meal.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed rice
- Kimchi
- Cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the short ribs are tough, they may need to cook for a longer period of time.
- If the braising liquid is too salty, add more water or beef broth to dilute the saltiness.
Food safety advice:
- Make sure the short ribs are fully cooked before serving.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
Galbijjim is a traditional Korean dish that dates back to the Joseon Dynasty. It was originally served to royalty and aristocrats, but eventually became a popular dish among the general population.
Flavor profiles:
Galbijjim is a savory and slightly sweet dish with a depth of flavor from the soy sauce, mirin, and brown sugar. The green onion mixture adds a fresh and nutty flavor.
Serving suggestions:
Galbijjim is often served as a main dish for dinner, but can also be served as a hearty lunch. It pairs well with steamed rice and other Korean side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean