Korean recipes:
Beef short ribs (galbijjim)
Galbi jjim is one of the most popular Korean dishes. It’s made with beef short ribs and is often prepared for special occasions.
Ingredients:
2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup)
- Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
- Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
- Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
- Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
- Throw away the boiling water and clean the pot.
- Place the clean beef short ribs in the pot.
- Prepare a bowl to make seasoned water by mixing 2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.
Add it to the short ribs in the pot. - Boil it over medium heat for 20 minutes.
- While it boils, you can prepare the other ingredients:
- Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
- Cut the soaked shiitake mushrooms into bite size.
*tip: You can add several skinned chestnuts and gingko nuts
- Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
*tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat - Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
- Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
- Transfer galbijjim to a platter before serving.
Sept 14 is the Chinese Mooncake Festival too! We hv traditional and new-style snowskin mooncakes with all sorts of crazy fillings! Also, we eat little dumplings like the ones u made but ours is in sweet soup. Wishing u Happy Chuseok!
ps. Han-bok he-say-yo!!!!
September 12th, 2008 at 10:11 amVB,
September 12th, 2008 at 4:37 pmYes, I heard about it from one of my new Chinese friends in NYC! Thanks!
Thanks Maangchi !!! I have been waiting for you to do Galbi Jjim.
September 13th, 2008 at 10:59 pmhi maangchi,
September 16th, 2008 at 1:20 pmjust a suggestion, but it would be nice to have pictures of the dish you cooked. like how it looked. :)
btw, LOVE your recipes :)
oh, ok, I will find some photos from the video and post it here. Thanks for your suggestion!
September 16th, 2008 at 3:55 pmit looks like there is so little meat. i would have to triple this recipe to get full! hehe
September 16th, 2008 at 9:38 pmHi, james,
September 16th, 2008 at 11:15 pmGet some better ribs with lots of meat. : )
Maangchi, I made a Pork Short Ribs version today ^_^ I was stuck at home ’cause of Hurricane Ike and I found in my fridge some big pork ribs. I immediately thought of this recipe and tried it out. I didn’t have everything on hand (even the main ingredient, beef hahaha), so I made a version of pork-carrot-sweet potato. The potato is a mistake b/c they get too soft after 30 min. Thus the dish looks rather muddy. Nevertheless, it’s very flavorful!! We 4 people finish a whole big pot in 1 dinner ^_^ I can’t wait to try the beef version.
I typed a bit too long for a thank-you note, didn’t I hehe oh, and i like your han-bok :X
September 17th, 2008 at 11:15 pmAmi,
September 17th, 2008 at 11:27 pmI really would like to join your 4 people party to eat the pork short ribs there! It sounds like real fun!
Have you tried this galbi jjim in a slow cooker.
Do you think I cud simply put all the ingredients in before i leave for the office, and then come home to a wonderful galbi jjim dinner in the evenning?
September 18th, 2008 at 9:16 pmJimin,
September 18th, 2008 at 10:44 pmI don’t think using a slow cooker is a good idea. All the vegetables will be overcooked and mushy. If you like to use a slow cooker, you will have to cook beef ribs first for hours and later add the vegetables and cook more. Then heat it up to evaporate liquid before serving.
Hi Maangchi,
I gave your blog a award on my blog post :)
http://nathanscomida.blogspot.com/2008/09/carne-guisada-con-chile-y-papas.html
September 20th, 2008 at 2:18 amThank you Nathan. You are such a great cook!
September 20th, 2008 at 6:37 ammaangchi, the cooking wine used to make galbi jjim..
September 26th, 2008 at 10:12 amwhat kind did is it?
is it 청주? or can i use mirin (미림)?
Mari, Yes, you can use mirim (Korean cooking wine). I used “soju”.
September 26th, 2008 at 10:40 amMaangchi, I really enjoy watching your episodes and various recipes. Something I have been trying to find a recipe for is gam-pun-gee. Have you or will you be making this dish?
October 25th, 2008 at 3:12 pmMike,
October 25th, 2008 at 3:28 pmgam-pun-gee (깐풍기) is already requested by others. I will post the recipe someday. Thank you for your request!
Maangchi, I watched this video today and make this dish tonight, it came out perfect! Meat was so tender and good! Which side dishes would you say to make with this dish? I am not good at putting meals together :( I love your web site layout now, it is different than it was?
October 28th, 2008 at 8:34 pmGin,
October 28th, 2008 at 8:59 pmWonderful Yeah, this dish will be a main dish if you have a party. Side dishes that go with galbijjim could be some vegetable side dishes such as Kimchi, spinach side dish, bean sprouts side dish (it’s posted in my kimchi stew video), and eggplant side dish. Don’t forget to make some rice. : )
Hi MaangChi,
We dont have moolyeot (corn syrup) in here, will Mirin cooking wine works?
Thanks! =)
November 10th, 2008 at 12:28 pmPhoenix,
November 10th, 2008 at 8:22 pmno, use honey or brown sugar. The reason I use corn syrup is to make galbijjim shiny and sweet.
I used to work at a korean restaurant, and the jipsanim always would top the dish with some Pine Nuts. I think it’s the perfect finishing touch!
November 16th, 2008 at 8:17 am