Galbi jjim is a favorite comfort food for Koreans. Beef short ribs are slowly simmered in a sweet-salty broth until they are practically falling off the bone. Vegetables and sometimes chestnuts enrich the mix and provide a satisfying meal for a cold winter day. Other spellings include galbijjim and kal bi chim.
Galbi Jjim
Course: MeatsCuisine: KoreaKalbi jjim is a favorite comfort food for Koreans. Beef short ribs are slowly simmered in a sweet-salty broth until they are practically falling off the bone.
Ingredients
Beef short ribs, bone-in, 1-inch thick, trimmed of excess fat — 2 pounds
Onion, chopped — 1
Garlic, minced — 3 cloves
Pear, peeled, cored and chopped (optional) — 1
Sugar — 2 tablespoons
Water — 3 cups
Soy sauce — 1/4 cup
Sesame oil — 1 tablespoon
Carrots, peeled and chopped — 3
Potatoes or daikon, peeled and chopped — 1 1/2 cups
Chestnuts (optional), peeled — about 10
Salt and pepper — to taste
Directions
- Add the ribs to a large pot and add cold water to cover. Set aside to soak for about 1 hour. Drain the ribs, discarding the water. This step helps remove blood from the ribs that could cloud the sauce.
- Add the onion, garlic, pear if using, sugar, 3 cups water, soy sauce and sesame oil to the pot with the ribs. Bring to a boil over medium-high flame, then reduce heat to medium-low and simmer, covered, for another 2 to 2 1/2 hours, or until the meat is tender. Skim accumulated fat off the top occasionally, and add water as necessary to keep the braising liquid from reducing too much.
- Add the carrots, potatoes or daikon and chestnuts if using and simmer for another 20 to 30 minutes, or until the vegetables are cooked through.
- Adjust seasoning with salt and pepper and serve over steamed rice.
Galbi Jjim Notes and Variations
- For your short ribs, you can use either a thick (about 2 inches) English cut or a thin (1/2 inch) flanken cut. Substitute pork spare ribs (dweji galbi) if you like.
- Asian pears are usually used to add a fruity sweetness to the sauce, but you can substitute a firm Bosc or d’Anjou pear. Or the pear can be eliminated altogether.
- Use mirin instead of sugar for sweetening. Use about 1/4 cup, or to your taste.
- Experiment with different vegetables: shiitakes, ginko nuts, cabbage.
- Garnish individual portions with toasted pine nuts or sesame seeds.
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