1
Thoroughly defrost the frozen beef short ribs and remove the blood.
Braised Beef Short Ribs (Galbi-jjim)
A recipe for tender and clean-tasting braised beef short ribs without any gamey odor.
KoreanOther
⏱️ 215 min total📝 12 steps
What You'll Need
Beef short ribs5kg
Korean radish700g
Carrot200g
Dried jujubes7 pieces
Ginkgo nuts20 pieces
Shiitake mushrooms5 pieces
Honey6 tbsp (150g)
Onion2 pieces (600g)
Large green onion2 stalks (230g)
Whole garlic11 cloves (55g)
Whole black peppercorns20 grains (5g)
Korean pear1 piece (700g)
Jin-ganjang (soy sauce)15 tbsp (270g)
Brown sugar5 tbsp (80g)
Minced garlic3 tbsp
Minced green onion1/3 stalk
Black pepper powder1/2 tbsp
Sesame oil2 tbsp
Cheongju (refined rice wine)1 cup (200ml)
Instructions
2
Wash away bone dust from between the ribs under running water and soak in cold water for 3 hours to remove blood.
⏱️ 180m 0s3
Pour water into a pot, bring to a boil, and parboil the soaked beef short ribs for 5 minutes.
⏱️ 5m 0s4
Remove the parboiled ribs, rinse in cold water, remove excess fat, and drain in a colander.
5
Prepare the onion, green onion, whole garlic, and whole peppercorns, then boil them in a pot to make a vegetable stock.
6
Mix the pear, soy sauce, brown sugar, minced garlic, minced green onion, black pepper, sesame oil, rice wine, and brown sugar to make the sauce.
7
Cut the radish, carrot, and green onion into bite-sized pieces.
8
Pour the vegetable stock over the prepared beef short ribs and start boiling over high heat.
9
Once the broth starts to boil vigorously, cover and simmer over medium-low heat for 20 minutes.
⏱️ 20m 0s10
Skim off any fat that rises while the ribs are cooking, then add the vegetables and the sauce.
11
Cover and simmer for 10 minutes.
⏱️ 10m 0s12
Finally, add the honey and mix evenly to finish.