Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 2 cups water
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup apple juice
- 1 cup chopped apples
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 tbsp sesame oil
- 1 tbsp ginger, minced
- 1 tbsp cornstarch
- 1 tbsp water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the beef short ribs, water, soy sauce, brown sugar, apple juice, chopped apples, onion, garlic, sesame oil, and ginger. Mix well.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for 2 hours, stirring occasionally.
3. After 2 hours, remove the lid and increase the heat to medium-high. Cook for an additional 30 minutes or until the sauce has thickened.
4. In a small bowl, mix the cornstarch and water until well combined. Add the mixture to the pot and stir well. Let it cook for an additional 5 minutes or until the sauce has thickened even more.
5. Season with salt and pepper to taste.
6. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Medium-high heat for boiling and simmering
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 26g
- Carbohydrates: 42g
- Protein: 38g
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck roast or beef brisket.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Apple juice can be substituted with orange juice or pineapple juice.
- Chopped apples can be substituted with pears or persimmons.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier meal.
- Use chicken instead of beef for a lighter version.
- Add Korean chili flakes or gochujang for a spicy kick.
Tips and tricks:
- Make sure to remove any excess fat from the beef before cooking.
- Let the meat marinate in the sauce for at least 30 minutes before cooking for maximum flavor.
- If the sauce is too thin, let it simmer uncovered for a few more minutes until it thickens.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with rice on the side.
- Garnish with sliced green onions and sesame seeds.
Pairings:
- Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Korean-style pickled vegetables such as radish or cucumber.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the meat is tough, let it cook for an additional 30 minutes or until it becomes tender.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Galbijjim is a traditional Korean dish that is typically made with beef short ribs and a soy sauce-based marinade.
Flavor profiles:
- Savory, sweet, and slightly tangy.
Serving suggestions:
- Serve hot with rice and steamed vegetables.
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Region: Korean