Galbijjim (Braised Beef Short Ribs)
Ingredients
- 1 kgBeef rib (cut into 5cm pieces)
- 100 mlKorean soy sauce
- 3 tbspBrown sugar
- 4 pcGarlic (minced)
- 1 tspGinger ground
- 2 tbspmirin
- 500 mlMineral water
- 200 gKorean radish (large rounded cubes)
- 2 pcCarrot (large rounded chunks)
- 6 pcshiitake mushroom (scored with a cross)
- 1 tbspSesame oil
- 1 pinchBlack pepper ground
- 1 pcNashi Pear (grated or pureed)
Method
Tender meat that falls off the bone, coated in a dark, glossy, and syrupy sauce. The balance between salty soy and sugar is enhanced by the aroma of toasted sesame oil.
- 1
Place the beef short rib pieces in cold water for 30 minutes to extract residual blood. Drain and rinse with clear water.
- 2
Submerge the meat in a large pot of boiling water. Boil for 5 to 8 minutes until grey foam rises. Drain and rinse each piece individually to remove impurities.
- 3
In a bowl, mix the Korean soy sauce, brown sugar, minced garlic, ginger, mirin, pepper, and grated nashi pear. The sauce should be dark and homogeneous.
- 4
Place the meat in a clean pot with the marinade and mineral water. Bring to a boil, then lower the heat. Cover and simmer over low heat for 45 minutes.
- 5
Add the carrots, Korean radish, and shiitakes. Continue cooking for 30 minutes uncovered so the sauce reduces and coats the spoon.
- 6
Pour in the sesame oil and mix gently. The meat should be glazed and shiny. Serve hot.
Frequently asked questions
How do you get this dish right?
- Round off the edges of the radish and carrot chunks so they don't break apart during the long simmer.
- The sauce is ready when it reaches a syrupy consistency and glows intensely on the meat.
How long does this dish keep?
Keeps for 3 days in the fridge. It's even better reheated as the flavors further infuse the meat.
