Galbi-jjim (Korean braised short ribs)
There’s a delicious galbi-jjim place in SF called Daeho Kalbijjim that we eat at and order takeout from often. It’s huge and we end up eating the saucy short ribs with cheese, rice cakes, and vegetables for days. Last Christmas, I decided to make my own homemade version and flavor it the way I like - less oily, more acidity. Yum! It was a lot of work, but better than takeout.
Ingredients
Stew Components
2 lbs short ribs
Carrots
Daikon
Potato
Shiitake mushroom (soak first to get umami water)
Fish cake (add in for last 10 min)
Tteokbokki (add in for last 10 min)
Broth Ingredients (to boil and strain out) - If you don’t want to make homemade broth, you can also start with your favorite umami stock. Chicken, vegetable, or beef broth with a few dashes of ginger and garlic works just fine in a pinch.
Dried kelp
Shiitake mushroom umami water
Scallions (white parts)
1/2 onion
1 inch knob ginger
1/3 radish
4-5 cups water until ribs are submerged
4 cloves garlic
Sauce Ingredients (to blend)
1/2 cup soy sauce
1/2 cup mirin
1/4 cup brown sugar (adjust less as desired)
1/2 teaspoon black pepper
8 garlic cloves
1 teaspoon ginger
1 Korean pear or apple
3 tbsp gochugaru
1/2 onion
1/3 cup gochujang
Instructions
Blend sauce ingredients together and set aside
Soak short ribs in cold water for at least 30 minutes, dump out water, rinse ribs
Boil water and ribs for 5 minutes, drain and rinse with cold water
Start fresh with ribs and broth ingredients in the pot. Boil for for 10 minutes
20-30 minutes on medium-high heat with ribs and sauce
Add other mushrooms, carrots, daikon, potato for 1 hour on low heat, stirring occasionally
Top with cheese! If I had a blow torch, I would broil it
For chicken (jjimdak), use sesame oil to stir fry the onions, garlic, ginger, and chicken. Add a little bit of oyster sauce and only use 1 tbsp brown sugar. Also less gochujang.
