Ingredients with Measurements:
- 4 lbs beef short ribs
- 1 cup soy sauce
- 1 cup water
- 1 cup rice wine
- 1 cup brown sugar
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 cinnamon sticks
- 6 dried red chili peppers
- 1 pear, peeled and grated
- 1 apple, peeled and grated
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 bunch green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Skimmer or slotted spoon
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
3. Season short ribs with salt and pepper and brown them in the pot until all sides are seared.
4. Remove the short ribs from the pot and set them aside.
5. In the same pot, add onion, garlic, ginger, cinnamon sticks, and dried red chili peppers. Sauté for 2-3 minutes until fragrant.
6. Add soy sauce, water, rice wine, brown sugar, grated pear, grated apple, and sesame oil to the pot. Stir well to combine.
7. Add the short ribs back to the pot and bring the liquid to a boil.
8. Once boiling, cover the pot with a lid and place it in the preheated oven.
9. Cook for 2-3 hours until the meat is tender and falls off the bone.
10. Remove the pot from the oven and skim off any excess fat from the surface of the liquid.
11. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 600
Fat: 35g
Carbohydrates: 24g
Protein: 45g
Substitutions for ingredients:
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Dried red chili peppers can be substituted with red pepper flakes.
Variations:
- Add vegetables such as carrots, potatoes, and mushrooms to the pot for a heartier meal.
- Use pork ribs or beef chuck roast instead of short ribs.
- Add a splash of vinegar or lemon juice for a tangy flavor.
Tips and tricks:
- Make sure to brown the short ribs well before braising to develop a rich flavor.
- Skim off any excess fat from the surface of the liquid for a healthier dish.
- Use a slotted spoon or skimmer to remove the short ribs from the pot to avoid breaking them apart.
Storage instructions:
Store leftover Suksilgwa Galbi Jjim 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 the short ribs on a platter with the braising liquid poured over them. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with steamed rice and kimchi for a traditional Korean meal.
Suggested side dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
- Pickled cucumbers
Troubleshooting advice:
- If the braising liquid is too salty, add a splash of water or unsalted broth to dilute it.
- If the meat is tough, cook it for an additional 30 minutes to an hour until it becomes tender.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Suksilgwa Galbi Jjim is a traditional Korean dish that originated in the Joseon Dynasty. It was originally made with beef or pork ribs and a variety of vegetables and spices.
Flavor profiles:
Suksilgwa Galbi Jjim is a savory and slightly sweet dish with a hint of spiciness from the dried red chili peppers. The braising liquid is rich and flavorful, and the meat is tender and falls off the bone.
Serving suggestions:
Serve Suksilgwa Galbi Jjim as a main course for a Korean-inspired dinner party.
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Region: Korean