Korean > Galbijjim

Galbijjim with Mushrooms Recipe

Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 1 cup soy sauce
- 1 cup water
- 1 cup rice wine
- 1/2 cup brown sugar
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp black pepper
- 1 lb mushrooms, sliced
- 2 carrots, sliced
- 2 potatoes, peeled and cut into chunks
- 2 green onions, sliced
- 2 tbsp sesame oil
- 2 tbsp sesame seeds

Special Equipment Needed:
- Large pot with lid
- Wooden spoon
- Cutting board
- Knife

Step-by-Step Instructions:

1. In a large pot, combine the soy sauce, water, rice wine, brown sugar, onion, garlic, ginger, and black pepper. Stir until the sugar dissolves.

2. Add the beef short ribs to the pot and stir to coat with the sauce. Cover the pot with a lid and bring to a boil over high heat.

3. Reduce the heat to low and simmer for 2 hours, stirring occasionally.

4. After 2 hours, add the mushrooms, carrots, and potatoes to the pot. Stir to combine and cover with the lid.

5. Simmer for an additional 30 minutes or until the vegetables are tender.

6. Remove the lid and stir in the green onions, sesame oil, and sesame seeds.

7. Serve hot with steamed rice.


Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Low heat
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 30g
Protein: 40g
Sodium: 2000mg

Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck roast.
- Rice wine can be substituted with dry sherry or apple cider vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Mushrooms can be substituted with any other type of mushroom.
- Carrots and potatoes can be substituted with any other root vegetables.

Variations:
- Add 1 cup of chopped kale or spinach for added nutrition.
- Use chicken instead of beef for a lighter version.
- Add 1 tbsp of gochujang (Korean chili paste) for a spicy kick.

Tips and Tricks:
- For a more tender meat, marinate the beef short ribs in the sauce overnight before cooking.
- Use a pressure cooker to reduce the cooking time to 45 minutes.
- Garnish with chopped cilantro or parsley for added flavor.

Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months.

Reheating Instructions:
- Reheat in the microwave or on the stove over low heat until heated through.

Presentation Ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with sesame seeds and green onions.

Garnishes:
- Sesame seeds
- Green onions
- Cilantro or parsley

Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables

Suggested Side Dishes:
- Steamed vegetables
- Stir-fried noodles
- Korean pancakes

Troubleshooting Advice:
- If the sauce is too salty, add a splash of water or chicken broth to dilute it.
- If the meat is tough, simmer for an additional 30 minutes or until tender.

Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 145°F to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
- Galbijjim is a traditional Korean dish that dates back to the Joseon Dynasty (1392-1910).

Flavor Profiles:
- Savory, sweet, umami

Serving Suggestions:
- Serve as a main dish for dinner or lunch.

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Region: Korean

Taste: Savory, Umami, Earthy, Rich, Sweet