Galbi Jjim (Korean Braised Beef Short Ribs)

Galbi Jjim (or Kalbi Jjim) is one of my favorite dishes.

This braised short ribs stew is a popular Korean dish that’s often served at special occasions and traditional holidays in Korea. The short ribs, combine with carrots, potatoes, and onions, are slowly simmered over medium-low heat until tender and flavorful, then finish with a touch of sweetness.

There aren’t too many Korean restaurants around that have Galbi Jjim on their menus. Kunjip Restaurant at Santa Clara is one of the few, and by far they serve the best Galbi Jjim I have ever had, but it’s a bit far away from where I live. So I decided to make it at home. It turned out delicious!

Ingredients:

2 lb. of beef short ribs
1~2 carrots
1~2 potatoes
1/2 onion
1/2 Korean radish / Daikon (optional)
1 tbs chopped green onion (optional)
2~4 Shiitake mushrooms (optional)
6 garlic groves
Water
Cooking rice wine
Soy sauce
Brown sugar
Black pepper
Sesame oil
Mul yeot / Korean malt syrup (can substitute w/ corn syrup or honey)

Soak pre-cutted short ribs in cold water for about an hour to draw out the some blood.

Place short ribs in a large pot and cover with water. Bring it to boil on high heat for 5 minutes.

Remove the ribs from the boiling water and raise in cold water. Place the clean short ribs in the pot.

Mince 6 cloves of garlic. Mix minced garlic with 2 cups of water, 4 tbs of soy sauce, 1 tbs of cooking rice wine, and 1 tbs of brown sugar in a large bowl. Pour the mixture over ribs. Bring it to boil over medium heat for 30 minutes.

Prepare the vegetables by peel, wash, and cut them into large chunks. Cleaned the shiitake mushrooms and cut them into bite size if using.

Add the vegetables, cover the pot. Let it simmer on medium-low heat for another 1 to 2 hours, or until the meat is tender.

Add 2 tbs of mul yeot (corn syrup), 1 tbs of sesame oil, and 1/2 tbs of black pepper. Bring it to boil on high heat for another 10~20 minutes. Mix it well.