Ingredients with Measurements:
- 2 lbs beef short ribs, cut into 2-inch pieces
- 1 onion, sliced
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup rice wine
- 1/2 cup water
- 1/2 cup pine nuts
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Mixing bowl
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, brown sugar, rice wine, water, garlic, and ginger. Mix well until sugar is dissolved.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef short ribs and cook until browned on all sides, about 5 minutes.
3. Pour the soy sauce mixture over the beef and add sliced onions. Bring to a boil, then reduce heat to low and cover with a lid. Simmer for 2 hours or until the beef is tender.
4. In a small pan, toast pine nuts over medium heat until golden brown. Set aside.
5. In a small bowl, mix cornstarch with 2 tbsp of water. Add to the pot and stir until the sauce thickens.
6. Add sesame oil and season with salt and pepper to taste. Stir in toasted pine nuts.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Medium-high heat for browning beef, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 20g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck or brisket.
- Pine nuts can be substituted with other nuts such as almonds or walnuts.
- Rice wine can be substituted with dry sherry or white wine.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms.
- Use chicken or pork instead of beef.
- Add chili flakes for a spicy version.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a fork to check if the beef is tender. It should easily fall off the bone.
- Toasting the pine nuts brings out their nutty flavor.
Storage instructions:
Store leftover Galbijjim in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl or individual plates. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Steamed rice, kimchi, and pickled vegetables.
Suggested side dishes:
Japchae (stir-fried glass noodles), Korean pancakes, or steamed bok choy.
Troubleshooting advice:
- If the sauce is too thin, mix more cornstarch with water and add to the pot.
- If the beef is tough, simmer for an additional 30 minutes.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Galbijjim is a traditional Korean dish that originated from the royal court cuisine during the Joseon Dynasty. It was originally made with beef ribs and soy sauce, but other ingredients such as vegetables and nuts were added over time.
Flavor profiles:
Savory, sweet, nutty, and umami.
Serving suggestions:
Serve hot with steamed rice and side dishes.
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Region: Korean