Galbi Jjim, Marinated Salmon and Pickled Radish Rolls 12.13.20

This past Sunday, we invited over my boyfriend’s older sister and brother-in-law for dinner. I made some seaweed soup without meat, galbi jjim (braised beef short ribs), marinated salmon and pickled radish rolls. Both my boyfriend’s sister and brother-in-law have birthdays in December so I thought it would nice to invite them for some home cooked meal.

The seaweed soup is the same as last time, you can get the recipe from my previous post of my boyfriend’s birthday meal. The only thing that was changed was the broth instead of just water, ‘dashida’ kelp piece and dried shrimp.

Next recipe is ‘galbi jjim’ braised beef short ribs.


  • beef ribs 800g
  • potato (3)
  • carrot (1)
  • Big green onion (1)
  • water 4 cups
  • Seasoning: rice wine (1.5 cups), water (1 cup), Korean soy sauce (1 cup), minced garlic (2 tbsp), minced ginger (0.5 tbsp), sesame oil (2 tbsp), oligodang = korean sugar syrup (6 tbsp), Korean plum extract ‘maesil chung’ (0.5 cup).

Directions: First place the ribs in cold water to drain of blood for 1.5 hours. Then drain the water and prepare the seasoning as directed above. Place the ribs and seasoning in a big pot and let it cook under high fire. In the meantime prepare the vegetables cut them in pieces of similar size to the ribs. Once it has come to a boil you will see some white bubbles form skim that off. Once the meat has somewhat become tender and almost cooked through, add in the vegetables and cook until the sauce reduce to half. Then you are done to enjoy.

For the marinated salmon, you just need to the cook the marinade sauce and pour over the salmon and let it sit overnight.


  • Salmon 300g
  • Water (1 cup)
  • 1 Onion
  • Rice wine (1 tbsp)
  • Korean soy sauce (0.5 cup)
  • Oligo syrup (2 tbsp)
  • 1 Big green onion

Cut the salmon into cubes. Slice the onion and the big green onion in big pieces. First make the sauce by boiling it in a sauce pan: water, rice wine, soy sauce, oligo syrup, big green onion and 1/2 the onion. Let it come to a boil and when it reduces to half it is done. Let it cool. Place the other 1/2 onion bottom of dish and then place the salmon cubes on top. Pour over the sauce and let it marinade overnight in the fridge.

Last thing to make besides the rice, is pickled radish rolls.


  • 2 bell peppers (1 red, 1 orange)
  • 1 package of pickled radish
  • 1/2 long seedless cucumber or 1 small cucumber
  • 1 big bunch or 1 package of daikon sprouts
  • 1/2 onion
  • Seasoning: Korean mustard (yeongyeoja) 1 tbsp, soy sauce 1 tbsp, vinegar 2 tbsp, oligo syrup 2 tbsp and sesame seeds.

Slice bell peppers and onions into strips. For the cucumber peel the cucumber skin into a roll and slice into strips. Place the onion into cold water to get rid of the spicy taste for about 10 minutes which you can do while prepping other vegetables. Open the radish package and take one round slice and place each ingredient and roll. Do it until you used up the whole package. Prep the seasoning and you are done.

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