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Galbi jjim 갈비찜 - Korean Braised Beef Short Ribs In this cooking video learn how to make this korean recipe, Traditional Korean Galbi jjim 갈비찜 - Korean Braised Beef Short Ribs - very Tasty & delicious hope u willbe like... Preparing the beef short ribs 3 lbs short beef ribs (English, thick-cut 3"-5" pieces) 1. Rinse the ribs in cold water to clean away any remaining bone bits. 2. Trim and discard excess fat. 3. Score or butterfly the meat (I will post separately for how to properly butterfly short ribs). Cooking the beef short ribs The alcohol and fruit juices in this kalbi jim tenderize and naturally sweeten the meat. With enough meat tenderizers, overnight marinating and sugar or honey rendered unnecessary. 6 cloves garlic, sliced 1 small onion, coarsely chopped 6 tbs soy sauce 1 ½ cups pineapple juice 1 cup vermouth or rice wine ¼ cup maesil ju, green plum wine, or Grand Marnier ½ cup water 1 tbs fresh ginger, peeled and chopped 1 tbs roasted sesame seeds 8 raw chestnuts, peeled or 2 Korean sweet potatoes, peeled and cubed 10 ginkgo nuts, shelled 2 tbs red pepper threads (sil kochu), cut into 1" pieces 1 tsp black pepper, ground 1. Throw all ingredients, including meat but except the chestnuts and ginkgo nuts into heavy-bottomed or thick clay pot and cover with a tight-fitting lid. 2. Bring to a boil, then reduce to a low simmer. 3. Simmer for 1 hour, stirring occasionally to ensure the bottom does not burn. 4. Add in chestnuts and simmer for another 20 minutes. 5. Add in ginkgo nuts and simmer for another 20 minutes. 6. Remove the lid and turn up heat to medium high. 7. Stirring frequently and scraping the bottom with a wooden paddle, cook for another 20-30 minutes, until the meat becomes shiny and liquids reduce. 8. Optional step: Wait till the whole pot cools, then put it in the freezer for 20 minutes. Scrape away the fat, then reheat and serve with ogokbap, mixed rice. |