Galbi Jjim is a traditional short ribs stew rich in taste and history! This recipe is a symbol of festivities and usually prepared in occasion of family gatherings for centuries! The ribs are slowly braised in a rich sweet a sour sauce along with mushrooms and other vegetables: delicious!
INGREDIENTS
- 6 beef short ribs
- ½yellowonion
- 2carrots
- 2spring onions
- 3 clovesgarlic
- ½daikon
- 8petite gold potatoes
- 8jujube dates
- 16dried shiitake mushrooms (alternatively, fresh mushrooms)
- ½apple
- ½pear
- 2 tbspKorean plum extract
- 1 tbspgrated ginger root
- 5 tbspsoy sauce
- ¼ cupMirin rice vine
- 1 pintbeef broth
- 1 tbsptoasted sesame oil
- 3 tbspcorn syrup (alternatively, honey)
- 1 tbspsesame seeds
- 2 tbspKorean chili pepper
- 1 dashblack pepper
- to tastetable salt
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ORIGIN OF GALBI JJIM
The origin of Galbi Jjim is ancient and derives from the importance of beef meat into the history of Korean cuisine.
For more than 400 years, from the 14th to the 18th century, the beef meat had been served exclusively on the King tables of the Joseon dynasty. Starting from the reign of King Taejo (1392-1398), only the royal butchers were allowed to slaughter the cattle.
This because the importance of the cattle into the Korean economy was mainly dependent on agriculture, and the importance of cows as working animals was critical.
During the centuries, the prohibition to butcher cows had been more flexible: the countrymen started to slaughter and eat the old animals.
The beef meat was preserved for the festivities: the noblest cuts were usually grilled, and the tougher and fatter parts used to be boiled, steamed, or braised.
Starting from the middle of the 18th century, the Joseon family changed the law supporting the proliferation of cattle intended to slaughter between the population.
This critical change of direction has been crucial for the Korean cuisine: recipes like Galbi Jjim, even if still expensive, were introduced every week into the people's diet, particularly on Sunday family gatherings.
The first written recipe of Galbi Jjim was published at the end of the 19th century in the cookbook Siuijeonseo.
This recipe is far from the contemporary Galbi Jjim. The short ribs are braised along with beef intestines and lungs; the sauce is very simple and made just with soy sauce, sesame oil, and sesame seeds; the vegetables are not essential and copious like in the modern variation.
GALBI JJIM TIPS AND VARIATIONS
MUSHROOMS - Shiitake mushroom is a classic ingredient of Galbi Jjim. Even if fresh mushrooms are a great option, I prefer to use dried Shiitake for their intense flavor.
OTHER VEGETABLES - The other vegetables traditionally used in this recipe are carrots and daikon radish. Potatoes are often used instead of daikon: I prefer to add both daikon and potatoes! The vegetables are usually shaped on the same size and with rounded corners.
GALBI JJIM BROTH - Depending on the different family recipes, the broth used to coo the Galbi Jjim is different. Someone like to add more vegetables and flavors to the boiling short ribs and use the broth resulting after the ribs boiling. Some others prefer to use beef broth previously prepared. I prefer this last option: in this way, i'm using a stock more balanced in flavors and fats.
GALBI JJIM MARINATING - Some chefs prefer to marinade the Galbi Jjim after adding the Sweet and sour sauce one night in the fridge before braising. If I have time, I prefer to store the pot 1 night after entirely prepared or serve immediately.
STORING AND SERVING - As I said, it is possible to store the Galbi Jjim up to a couple of nights into the fridge: this will save time and will intensify the flavor! In this case, re-heat the pot very slowly to preserve the meat tenderness.
Yield: 4
GALBI JJIM RECIPE - Korean braised short ribs - all you need to know!
Galbi Jjim is a traditional short ribs stew rich in taste and history! This recipe is a symbol of festivities and usually prepared for family gatherings for centuries! The ribs are slowly braised in a rich sweet a sour sauce along with mushrooms and other vegetables: delicious!
Prep Time4 hours
Total Time4 hours
Ingredients
- 6 beef short ribs
- ½ yellow onion
- 2 carrots
- 2 spring onions
- 3 cloves garlic
- ½ daikon
- 8 petite gold potatoes
- 8 jujube dates
- 16 dried shiitake mushrooms (alternatively, fresh mushrooms)
- ½ apple
- ½ pear
- 2 tbsp Korean plum extract
- 1 tbsp grated ginger root
- 5 tbsp soy sauce
- ¼ cup Mirin rice vine
- 1 pint beef broth
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 3 tbsp corn syrup (alternatively, honey)
- 2 tbsp Korean chili pepper
- 1 dash black pepper
- to taste table salt
Instructions
DRIED SHIITAKE MUSHROOMS
- The night before preparing the Galbi Jjim, soak the dried Shiitake mushrooms into a bowl filled with cold water and store in the fridge at least 12 hours.
- Otherwise, if you prefer or are short in time, use fresh mushrooms.
PREPARING THE SHORT RIBS
- First, clean the short ribs discarding the white layer of fat on the top of every rib.
- After that, incise the meat almost reaching the bone: this to let the sauce season well the ribs.
- Finally, soak the ribs into a bowl filled with cold water and store in the fridge for 3 hours.
KOREAN SWEET AND SOUR SAUCE
In a blender pour the following ingredients in pieces:
- ½ onion
- 3 cloves of garlic
- ½ apple
- ½ pear
- 2 tbsp of Korean plum extract
- 1 tbsp of freshly grated ginger root
- 5 tbsp of soy sauce
- 1 tbsp of toasted sesame oil
- 3 tbsp of corn syrup
- 2 tbsp of Korean chili pepper
Then, mix until smooth and consistent, and store in the fridge.
BOILING THE SHORT RIBS
- Now, fill a pot with water and bring it to boil.
- Then, boil the ribs for 1 hour.
- Finally, raise the meat and season with the Korean sweet and sour sauce.
- Optionally, marinate the meat 1 night into the fridge, or proceed with the next step immediately.
BRAISING THE SHORT RIBS
- At this point, pour the short ribs and all the seasoning into a thick-bottomed heavy pot, like a Dutch oven.
- Raise the flame until the sauce starts to boil and baste with the Mirin, then cook energetically 3 or 4 minutes, and low the flame.
- Now, add as much meat broth necessary to cover the meat and braise over low heat 2 hours, covered: you want the Galbi Jjim gently simmering.
VEGETABLES, MUSHROOMS, AND DATES
- Meanwhile, the ribs are cooking, let's prepare the vegetables.
- First, peel the baby potatoes.
- Then, peel the daikon and reduce it into pieces as big as the potatoes.
- After that, peel the carrots and reduce them into pieces as big as the other vegetables, rounding off the corners.
- Now, raise the dried mushrooms and let it dry over a clean kitchen towel.
- Finally, add the vegetables, the mushrooms, and the Jujube dates into the pot, and cook until the potatoes are done (about 30 minutes).
FINISHING AND SERVING
- Once ready, season the stew with salt to taste and black pepper.
- Pour the Galbi Jjim into individual bowls hot, garnished with spring onions rounds and sesame seeds.
- Optionally, cook rice noodles into the Galbi Jjim sauce.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 1168Total Fat 35gSaturated Fat 14gTrans Fat 2gUnsaturated Fat 20gCholesterol 128mgCarbohydrates 172gFiber 13gSugar 32gProtein 51g
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