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Galbi Jjim (Korean Braised Short Ribs)

Course Dinner
Cuisine Korean
Keyword braised, gochujang, korean, rice cake, short rib
Author Lokness

Ingredients

  • pounds bone-in beef short ribs
  • ¾ medium onion (cut into wedges)
  • 4 green onions (cut into 2-inch strips)
  • 6 garlic cloves (minced)
  • cups water
  • ¼ cup plus 2½ tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • ½ teaspoon ground black pepper
  • 2 red potatoes
  • 2 carrots
  • 4 ounces Korean rice cake (optional)
  • 1½ - 3 tablespoons Gochujang (Korean chili paste)
  • 1 green onion (for garnish, finely chopped)
  • sesame seeds (for garnish)

Instructions

  • For the short ribs, trim out most of the fat. Make 2 – 3 slits in each piece of meat, which will help the meat to absorb the flavors easier. Soak the meat in a large bowl of cold water for 1 – 2 hours to remove blood.
  • Rinse the short ribs under cold water. Transfer to a large pot and fill enough water to cover the ribs. Bring to a boil over high heat. Drain and rinse the ribs with cold water for 3 times. Drain and set aside.
  • In another large pot, add 3½ cups water, soy sauce, sugar and honey. Mix well. Add the short ribs. Cook over medium heat with a lid for 20 minutes. Add onion, green onion, garlic and black pepper. Turn the heat to medium-low. Boil with a lid for 1 hour.
  • For the potatoes and carrots, peel and rinse. Cut into 1-inch cubes. Add to the pot. Cover partially with a lid and cook until the potatoes are just tender, about 30 minutes.
  • Meanwhile, if using rice cake, bring a medium pot of water to a boil over high heat. Once boiling, add the rice cake. Cook for about 6 - 7 minutes. Drain and add to the pot of beef.
  • In a small heatproof bowl, add ¼ cup of hot cooking liquid and 1½ tablespoons gochujang. Stir to mix well. Return the mixture to the pot. Taste and adjust with more gochujang if desired. Cook without a lid for another 4 - 5 minutes.
  • If desired, remove some of the oil on top with a large spoon.
  • Transfer the meat, potatoes, carrot, and rice cakes to a large serving bowl. Spoon desired amount of sauce over. Sprinkle with green onion and sesame seeds. Serve with steamed rice and kimchi.

Notes

  1. Gochujang can be bought in Korean supermarkets or from Amazon.
  2. Rice cakes come in many different sizes, just like pasta. I used one that looks like snowmen. Normally, it is long and round. You can use any you like. You can find rice cakes in Korean supermarkets and Amazon.
  3. For leftover rice cakes, you can use them for this dish.
(Adapted from Crazy Korean Cooking)