Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Galbi Jjim is a Korean style short ribs dish that is hugely popular in Korea. It is a comfort food recipe of meaty short ribs that are braised low and slow in a sweet and savory sauce until the meat is fall-off-the-bone tender. You might also see the dish referred to as “galbijjim” or “kalbi jjim”. It is often served on special occasions, as it takes some time for the long, slow braise, though you might reserve a lazy Sunday to enjoy this dish. Let’s talk about how to make galbi jjim, shall we? This is how I like to make mine.
Dried Shiitake Mushrooms. These add a wonderful blast of umami to the overall dish. Asian Pear. For sweetness and flavor. For extra sweetness, include brown sugar. Garlic. Ginger. Soy Sauce. Mirin. Or use rice wine. Dashi. I use HonDashi dashi powder with a bit of water or stock. For extra umami. Beef Short Ribs. Bone in short ribs are idea for fuller flavor, though you can use boneless. Salt and Black Pepper. Gochugaru. Gochugaru is Korean red pepper flakes. You can use other vibrant red pepper flakes instead. Optional, for spicy. Vegetable Oil. I like sesame oil for this recipe, though any vegetable oil will work, for searing and cooking the vegetables. Vegetables. Onion, celery, chilies, potatoes, carrots.
Puree the Asian pear, garlic, and ginger in a food processor or blender, then mix it with soy sauce, mirin, dashi, and 1 cup reserved mushroom soaking liquid. This braising liquid is key to outstanding flavor, filled with umami, which is a defining characteristic of the recipe. Next, season and brown the short ribs a few minutes per side over medium high heat, the cook down onion, celery, and red chilies. Skim any excess fat from the top of the pot as needed, and keep cooking low and slow until the short ribs are fork tender. Add the potatoes and carrots and cook another 20 minutes, or until tender. Boom! Done! Your galbi jjim is ready to serve. Doesn’t it look fantastic? I’m ready to dig into that incredibly tender beef, right now. It is wonderful over rice. Popular Korean side dishes, or “banchan”, include homemade kimchi and pickled radish. You can also freeze leftovers for 3 months or longer in freezer containers. The meat freezes very nicely.
Seoul Food Korean Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!) Maangchi’s Real Korean Cooking, by Maangchi with Lauren Chattman (affiliate link, my friends!) Also, check out my own cookbook, “The Spicy Food Lovers’ Cookbook – Fiery, No-Fuss Meals”, by Mike Hultquist (affiliate link, my friends!)
Products Used For This Recipe
HonDashi Dashi Powder (affiliate link, my friends!) - If not available in grocery stores.
