As I’m starting to get more and more into this cooking thing, I’m really realizing that every home, family, mom, dad, owner of the home kitchen has their own way of making the same dish and now I’m here trying out all of the above to find my own recipe that I want to use as my own in our kitchen. It’s really all just an adventure, a fun one with lots of food and excitement to see how the recipe will turn out! And sometimes sadness when it doesn’t turn out the way I want but in the end, a good experience and for the taste tester eating the same but slightly altered dish more than once… (oops!)
- 5-7 garlics
- 1 large green onion
- 1/4th an onion
- 3-4 cm length of Korean radish
- 2 T of Mirim
- 1 t of peppercorns (pepper)
- Optional: 2 small spicy red peppers – this will not make the broth spicy but just give it a slight heat level, I did not notice at all
- 1/4th Asian pear
- 1/2 sweet onion – if you don’t have sweet onion, you can use any other onion but then 1/2 an Asian pear should be used or at the end, the sauce may need about 1/2 T more honey to accommodate for needing more sweetness. If using honey, this seasoning should be done at the very end once the galbijjim is near complete.
- 9 T soy sauce
- 2 T mirim
- 2 T rice syrup (can use sugar – I just try to avoid sugar when I can)
- 2 1/2 T honey
- 1 T sesame oil
- 1 T minced garlic
- 1/8 t minced ginger
- 1 large carrot (cut into 1/2 inch pieces)
- 4 cm of Korean radish (cut into a similar size as the carrots)
- 1/4th a small kobocha squash (not used as often but I really love this in the galbijjim)
- Most traditionally used but I did not have readily available and did not use:
- 15 chestnuts
- 10 jujubes
- 3 shiitake mushrooms (sliced)
- Soak the short ribs in cold water for 1-3 hours to discard of any order and blood.
- First phase boil – 10 minutes and then wash cleanly! Gets the meat clean and ready for making the broth.
- Second phase boil – 45 minutes simmering with all the broth ingredients.
- Once boiled, discard vegetables used for broth.
- Make knife marks in meat for best marinade.
- Place broth in freezer for about 1-1.5 hours until the top part of fat freezes. marinade the meat in the pear/onion and soy sauce blend while this happens.
- Discard of frozen fat from broth. Final phase boil!!!! Another 40 minutes.
- Continue to simmer and add in the last vegetable ingredients to the galbijjim. Cook until the carrots are soft – about 10 minutes.
Fall of the Bone Tender Korean Braised Beef Short Rib (Galbi Jjim)
- 2.5 pounds (1.2 kg) beef short ribs
- 5-7 garlic cloves
- 1 large green onion 대파
- 1/4th onion
- 3-4 cm lenth Korean radish
- 2 tablespoon mirim (cooking rice wine) 맛술/미림
- 1 teaspoon peppercorns (pepper)
- Optional: 2 spicy red peppers this will not make the broth spicy but just give it a slight heat level, I did not notice at all
- 1/4 asian pear
- 1/2 sweet onion
- 9 tablespoon soy sauce
- 2 tablespoon Mirin (rice cooking wine)
- 2 tablespoon rice syrup (물엿) can use sugar - I just try to avoid sugar when I can
- 2 1/2 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon mince garlic
- 1/8 teaspoon minced ginger
Galbijjim Additional Vegetables
- 1 carrot cut into 1/2 inch pieces
- 2 inches (4-5 cm) Korean radish cut into a similar size as the carrots
- 1/4th small kobocha squash not used as often but I really love this in the galbijjim
- Optional: 15 chestnuts
- Optional: 10 jujubes
- Optional: 3 shiitake mushrooms
- Soak the short ribs in cold for at least one hour and make sure to change the water a few times in between. ( I prefer to do this for about 3 hours).
- First phase parboil. Place short ribs in a pot and fill with water just until all the meat is under water. Bring to a boil and simmer in medium-high heat for about 10 minutes. Throw out the water from the pot and wash the short ribs again. This makes sure that the short ribs are thoroughly clean before the broth is cooked.
- Second phase boil. Place the short ribs in a clean pot with the broth making ingredients and about 5-6 cups of water - until all the meat is under water. Bring to a boil and simmer on medium-low heat for 45 minutes. Simmering on low heat will make the short ribs more tender.
- At this time, get the sauce ingredients ready. Take the skin off of the pear and place 1/4th pear and 1/2 an onion in a food processor or mixer. Blend until smooth as possible. Make the the rest of the sauce by mixing the rest of the ingredients together - soy sauce, mirim, rice syrup, honey, same oil, garlic, ginger, Set both mixtures aside.
- Remove fat from broth. Once the broth is done from the second phase boil, throw out the vegetables that were used for the broth. And then comes the tedious part. There is quite a bit of fat on the short ribs which in turn means there will be quite a bit of oil/fat floating on the top of the broth. The broth will taste most refreshing and flavorful if much of the fat is taken out. The easiest way to do this without any special equipment is freezing the broth until the fat layer freezes at the top! Takes about 1-1.5 hours.
- Once the top of the broth is frozen, dispose of the fatty frozen pieces. Pour in some of the broth into the pot with the short rib marinade just until all the meat is under liquid. Do not discard of the remaining broth yet as you may need to add more broth if some of it evaporates.
- Final boil - third time's the charm! Bring the pot to a boil and simmer for about 40 minutes. Keep a watch every few minutes and if the broth seems to be low, add a bit more of the broth on standby. Some of this will depend on how much broth evaporates from your pot.
- At this time, get ready all the other ingredients you would like in the galbijjim. This is where you can really choose to put in some different types of vegetables.
- Once the broth has been simmered for the final time, add in the final ingredients and continue to boil and simmer until the carrots are soft (takes the longest). About 10 minutes. Much of the sauce should start to become thick. You can play with the thickness that you may want with the extra broth on standby.
- Plate the chunks of galbi and vegetables with a spoonful of broth on a pretty plate. Enjoy with a bowl of warm rice!!
Can I use boneless beef brisket in this recipe as I really like the galbi jim sauce. Should the recipe be the same?
Jennifer | Chopsticks and Flour says
Hi Bong! Sorry for the slow response. I haven’t tried it with boneless but I think the recipe would work. Since galbi usually has bone, you can probably use less lbs of the boneless beef brisket but not sure by how much! Hope you can experiment and it works out well.