Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 4 cups water
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup rice wine
- 1 onion, chopped
- 8 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 carrots, peeled and sliced
- 2 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef short ribs and water. Bring to a boil and let it simmer for 10 minutes.
2. Drain the water and rinse the beef under cold water. Set aside.
3. In a mixing bowl, whisk together soy sauce, brown sugar, rice wine, onion, garlic, and ginger.
4. Add the beef to the pot and pour the soy sauce mixture over it. Bring to a boil and then reduce the heat to low. Cover and let it simmer for 2 hours.
5. Add the sliced carrots to the pot and continue to simmer for another 30 minutes.
6. In a small bowl, mix together cornstarch and water. Add it to the pot and stir until the sauce thickens.
7. Drizzle sesame oil over the top and season with salt and pepper to taste.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 539
- Fat: 21g
- Carbohydrates: 42g
- Protein: 44g
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice wine can be substituted with dry sherry or white wine.
- Carrots can be substituted with other vegetables such as potatoes or mushrooms.
Variations:
- Add sliced bell peppers or green onions for added flavor and color.
- Use pork ribs instead of beef short ribs.
- Add a spicy kick by adding chili flakes or gochujang (Korean chili paste).
Tips and tricks:
- To make the dish more tender, marinate the beef overnight in the soy sauce mixture before cooking.
- Skim off any excess fat from the top of the pot during cooking to make the dish less greasy.
- Serve with steamed rice and kimchi for a complete Korean meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice on the side.
- Garnish with sesame seeds and sliced green onions.
Pairings:
- Serve with steamed rice and kimchi.
- Pair with a light-bodied red wine such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, mix together more cornstarch and water and add it to the pot until desired thickness is reached.
- If the beef is tough, simmer for an additional 30 minutes or until tender.
Food safety advice:
- Make sure to cook the beef 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 originated in the Joseon Dynasty. It was originally made with beef ribs and soy sauce, but has since evolved to include other ingredients such as vegetables and spices.
Flavor profiles:
- Savory, sweet, and slightly salty.
Serving suggestions:
- Serve hot with steamed rice and kimchi.
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