Galbi Jjim Korea

Name: Galbi Jjim Korea
Cuisine: korean
Ingredients: 2 kg beef short ribs (bone-in, cut 5 cm thick); 120 ml Korean soy sauce (ganjang); 60 ml mirin or cheongju; 40 g brown sugar; 30 g Korean pear, grated; 1 medium onion, grated; 6 garlic cloves, minced; 1 tbsp fresh ginger, minced; 2 tbsp gochujang (Korean red pepper paste); 1 tbsp gochugaru (Korean red pepper flakes); 2 tbsp sesame oil; 1 tbsp sesame seeds; 2 carrots, cut into large chunks; 1 Korean radish (mu), cut into large chunks; 4 dried shiitake mushrooms, soaked and stemmed; 2 green onions, cut into 5 cm pieces

MBG-eligible

Korean Braised Short Ribs (Galbi Jjim)

Galbi Jjim Korea — Photo: Taken by User:Visviva and released into the public domain., Public domain · wikimedia-commons

Ingredients

2 kg beef short ribs (bone-in, cut 5 cm thick)
120 ml Korean soy sauce (ganjang)
60 ml mirin or cheongju
40 g brown sugar
30 g Korean pear, grated
1 medium onion, grated
6 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tbsp gochujang (Korean red pepper paste)
1 tbsp gochugaru (Korean red pepper flakes)
2 tbsp sesame oil
1 tbsp sesame seeds
2 carrots, cut into large chunks
1 Korean radish (mu), cut into large chunks
4 dried shiitake mushrooms, soaked and stemmed
2 green onions, cut into 5 cm pieces

Instructions

1Soak ribs in cold water 1 hour, changing water twice to remove blood; drain.
2Blanch ribs in boiling water 5 minutes; rinse under cold water to clean.
3Combine soy sauce, mirin, brown sugar, pear, onion, garlic, ginger, gochujang, gochugaru, and sesame oil for braising liquid.
4Place ribs in heavy pot, pour braising liquid over, add 500 ml water; bring to boil.
5Reduce to gentle simmer, cover, cook 1 hour 30 minutes until meat is tender.
6Add carrots, radish, and mushrooms; simmer uncovered 30 minutes until sauce thickens.
7Stir in green onions and sesame seeds; cook 2 minutes more.
8Rest 10 minutes before serving; skim excess fat from surface.

Source: llm-generated