Korean > Galbijjim

Galbijjim with Chestnuts Recipe

Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 1 cup chestnuts, peeled and halved
- 1 onion, sliced
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 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 tsp black pepper
- 2 green onions, sliced
- 1 tbsp sesame seeds

Special equipment needed:
- Large pot or Dutch oven with lid

Step-by-step instructions:
1. Soak the beef short ribs in cold water for 30 minutes to remove any blood.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the beef short ribs and cook until browned on all sides, about 5 minutes.
4. Add the onion, garlic, and ginger to the pot and cook for 2 minutes.
5. In a bowl, mix together the soy sauce, brown sugar, rice wine, water, sesame oil, and black pepper.
6. Pour the sauce over the beef and vegetables in the pot.
7. Add the chestnuts to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer for 2 hours, stirring occasionally, until the beef is tender and the chestnuts are cooked through.
10. Garnish with sliced green onions and sesame seeds before serving.


Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 480
Fat: 23g
Carbohydrates: 31g
Protein: 38g
Sodium: 2040mg
Sugar: 24g
Fiber: 3g

Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck roast or beef brisket.
- Chestnuts can be substituted with sweet potatoes or carrots.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Rice wine can be substituted with dry sherry or white wine.

Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use chicken instead of beef for a lighter version.
- Add a spicy kick by adding red pepper flakes or gochujang (Korean chili paste).

Tips and tricks:
- Soaking the beef short ribs in cold water helps to remove any blood and impurities.
- Browning the beef before simmering helps to seal in the juices and adds flavor.
- Use a lid to keep the moisture in and prevent the sauce from drying out.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a large bowl or individual bowls, garnished with sliced green onions and sesame seeds.

Garnishes:
Sliced green onions and sesame seeds

Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of kimchi or pickled vegetables.

Suggested side dishes:
- Steamed rice or noodles
- Kimchi or pickled vegetables
- Stir-fried vegetables

Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken.
- If the beef is tough, simmer for a longer time 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 fridge or freezer promptly to prevent bacterial growth.

Food history:
Galbijjim is a traditional Korean braised beef dish that is often served at special occasions and celebrations. It is typically made with beef short ribs and a sweet and savory soy sauce-based sauce.

Flavor profiles:
Sweet, savory, umami

Serving suggestions:
Serve hot with steamed rice or noodles and a side of kimchi or pickled vegetables.

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Region: Korean

Taste: Savory, Umami, Sweet, Nutty, Aromatic