Galbijjim
Galbijjim is a delicious Korean dish made with braised beef short ribs. The ribs are marinated in a flavorful mixture of soy sauce, garlic, ginger, sugar, and other seasonings, then slow-cooked until the meat is tender and falls off the bone. It's a popular and hearty dish in Korean cuisine, often served with rice and vegetables.
Ingredients
- 2 lbs beef short ribs cut Korean style (flanken-cut)
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 4 cloves garlic minced
- 1 onion sliced
- 2 carrots sliced
- 4-5 shiitake mushrooms sliced
- 1 inch ginger grated
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds (for garnish)
- green onions sliced for garnish optional
Instructions
- In a large bowl, mix together soy sauce, water, brown sugar, minced garlic, grated ginger, and sesame oil to make the marinade.
- Add the beef short ribs to the marinade, coating each piece well. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight for best flavor.
- In a large pot or Dutch oven, heat some oil over medium heat. Add sliced onions and carrots, and cook until slightly softened.
- Add the marinated beef short ribs along with the marinade to the pot. Add enough water to cover the ribs. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is tender.
- Add sliced shiitake mushrooms to the pot and continue to simmer for another 15-20 minutes until the mushrooms are cooked.
- Once the meat is tender and the flavors have melded, taste and adjust seasoning if needed.
- Serve the Galbijjim hot, garnished with sesame seeds and sliced green onions. Enjoy with steamed rice and your favorite side dishes.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Cook Time:
Stovetop: Cooking Galbijjim on the stovetop typically takes around 2 to 2.5 hours. This includes browning the meat, simmering it with the marinade and vegetables until the meat is tender, and allowing the flavors to meld.
Instant Pot/Pressure Cooker: Using an Instant Pot or pressure cooker can significantly reduce the cooking time to about 45-60 minutes, including the time for pressure build-up and release.
Slow Cooker: If using a slow cooker, the cook time can range from 4 to 6 hours on low heat, or 2 to 3 hours on high heat.
Keep in mind that marinating the beef short ribs overnight can enhance the flavor of the dish, so you may want to factor in additional time for marinating if possible. Adjust the cooking times based on your preferred method and the desired tenderness of the meat.
Nutrition
Calories: 481kcal (24%)Carbohydrates: 25g (8%)Protein: 39g (78%)Fat: 25g (38%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 98mg (33%)Sodium: 3377mg (147%)Potassium: 941mg (27%)Fiber: 2g (8%)Sugar: 17g (19%)Vitamin A: 5096IU (102%)Vitamin C: 5mg (6%)Calcium: 79mg (8%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
