[recipe] Korean Braised Beef Short Ribs, Galbi Jjim
Recipe type: dinner
Cuisine: Korean Food
 
Ingredients
  • Serving 6-8 people
  • *Ingredients*
  • 6.5 lbs (about 3kg) Beef short ribs
  • *Sauce*
  • 5C beef stocks (from braising short ribs)
  • 1C Low sodium soy sauce
  • ½ Asian Pear grated
  • 1T minced garlic
  • 1C chopped scallion
  • 1T brown sugar
  • Pinch of black pepper
Instructions
  1. Day 1, Soak short ribs in cold water in a large bowl for 1 ~ 3 hours. Replace it with clean cold water a couple of times and drain water completely
  2. Place short ribs in a large pot with water up to where all ribs are merely submerged
  3. Boil for 7-10 minutes
  4. Take out just ribs and rinse in a cold water thoroughly
  5. Drain water and cut excessive fat parts of the meats by knife
  6. Let the beef stock sit for 3- 4 hours until all the residues of the beef sink to the bottom
  7. Pour only the top ⅔ of the beef stocks in a large bowl and save for making the marinating sauce. Throw out ⅓ of the bottom part that is left
  8. Mix all the sauce ingredients in a bowl and marinate the trimmed short ribs very gently (be careful not to separate bones and meats apart)
  9. Keep the marinated beef in the fridge overnight
  10. Day 2, boil the marinated beef for 30 minutes again
  11. Wait until completely cool down and separate short ribs and sauce in two different bowls
  12. Place meats in the fridge and the sauce in the freezer. Wait for a day
  13. Day 3, Get rid of all fatty fats from the sauce and meats (after a day, it should have created a thick layer of a fatty white layer)
  14. Boil for another 20- 30 minutes until the meats are tender. If necessary, pour more beef stocks to boil.
  15. Repeat what you’ve done on day 2 (separating meats and sauce and place in the refrigerator)
  16. Day 4, Finally! It is all done. Take out sauce from the freezer and get rid of the white fat layer (you will be surprised to see that layer again!). Boil for a few minutes to make sure that all meats are warm. Do not stir too much otherwise all the bones will fall out
Notes
1. You can also put some potato and carrots when braising the short ribs to add more colors and flavors (in this case, make sure that you double your sauce)
2. For making sauce, you can refer to my recipe on bulgogi (grating an Asian pear and etc)
3. On 3rd day, when you boil the short ribs, time varies depending on the conditions of your meats. Check out the meats if they are well marinated and tender. If you think they are still too tough, boil longer. Add more beef stocks if necessary. I would be careful putting more sauce since beef ribs can be too salty
Recipe by MADE IN JOO at https://www.madeinjoo.com/galbi_jjim/