Galbee Jjim 07.12.20

I have been wanting to make some Galbee Jjim for my boyfriend and I. I finally got around to making it yesterday. Galbee jjim is a Korean dish slow cooked braised beef short ribs. This takes a while to cook but it is worth it for flavor. For dinner we ate this dish with newly combination rice (oats, barley, korean rice and sticky rice ratio: 2:1:1:1), bean sprouts soup from last weekend and side dishes.

To make the Galbee Jjim, you would need to get some beef short ribs which I found out yesterday you can get pretty good bargain price at The Food Bazaar Supermarket at Junction Blvd, Flushing. I bought 3 packs so about 3-4lbs of short ribs. For vegetables you would need carrot, onion and potatoes. I used 1 carrot, 1 onion and 3 Idaho potatoes but next time I will probably use 2 carrots, 2 onions and 5 potatoes for the amount of meat that I used yesterday. For the sauce you will need dark soy sauce (jin ganjang), sesame oil, minced garlic, green onion, water, ginger, sugar (I used oligodang (Oligodang Syrup – also known as oligosaccharide – is widely used in Korean recipes as a healthier substitute to corn syrup. It sweetens and thickens dishes while providing a sticky glaze.) and Korean cooking wine ‘matsul’ (can be replaced with rice wine mirin).

First step is to soak the ribs in a big bowl of cold water to get all the blood out. First rinse the blood out then leave in a big bowl of water for about 1.5 hour – 2 hours. I did 1.5 hours which was enough for the amount of meat I had. In the meantime you can prep the sauce in advance and the vegetables. I cut the vegetables in medium size not small so that it can last the long cooking time. For the sauce, added in 2cups dark soy sauce, 4 tablespoons sesame oil, 1 inch size ginger minced, water 2 cups, 4 tablespoons minced garlic, 1 cup Korean cooking wine, 1 cup Oligodand syrup and diced green onion. Will use the left over sauce when done eating this later one. Stay tuned in the following weeks to see how I will use it.

When soaking the ribs is done, place the ribs in a big pot. I had to use two as one was too small for the amount I had. Pour the sauce over so that the ribs are fully submerged in the liquid. Then pour about 8 cups of water (divided between two pans for me). Let the the ribs cook and boil under high fire first. Once it boils, you will see some bubbles, take a lade and discard them as you see in the below picture. I added in some Korean spicy peppers (chungyang gochoo) I used 5 small sized ones. You can skip this step if you prefer non-spicy.

Once you ladeled it out, add in the prepped vegetables. Let everything cook completely until the meat is falling apart from the bones and so tender it just melts in your mouth and the sauce cooks down. I must say it took about 2.5-3 hours for it to fully finish cooking. The sauce did cook down a lot but there will be some leftover sauce which again I will be using it again in coming weeks. It was delicious! Try this recipe out and leave comments or suggestions. Subscribe if you like what you see and feel free to share!

Side note for the combination rice: 1 cup oats unpressed, 1/2cup barley, 1/2cup korean rice and 1/2 cup sticky rice. Washed them 3 times in cold water and added water until when you stick your thumb down the water level is at the joint. This was my first time, but next time I will probably soak them in water for at least 30 minutes before cooking them to soften them more. It came out pretty good but could be softer as we had to chew a lot lol *^^*.

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