So Galbijjim Recipe : Traditional Korean Braised Beef Short Ribs
Introduction to So Galbijjim
So Galbijjim, often referred to as “Korean beef stew”, is a traditional dish loved by many. Its deep flavors, combined with tender beef and aromatic vegetables, make it a favorite for special occasions. This dish can be somewhat challenging to perfect, but with our detailed guide, you’ll master the art of making this hearty stew.
- Beef short ribs: 1.5 kg
- Soy sauce: 3/4 cup
- Brown sugar: 1/3 cup
- Minced garlic: 2 tablespoons
- Freshly grated ginger: 2 tablespoons
- Rice wine (or mirin): 1/2 cup
- Pear or apple (pureed): 2 whole
- Sesame oil: 3 tablespoons
- Freshly ground black pepper: 1 teaspoon
- Water: 4 cups
- Carrots (chopped): 2 cups
- White radish (or Korean radish), peeled and chopped: 2 cups
- Shiitake mushrooms: 8 pieces
- Red pepper flakes: 1 tablespoon (optional for a spicy kick)
- Green onions (chopped): 4 stalks
- Start by trimming any excess fat from the beef short ribs. Place them in a bowl and fill with cold water. Allow the ribs to soak for 2 hours, changing the water every 30 minutes to remove excess blood.
- For the marinade: In a separate bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, rice wine, pear/apple puree, sesame oil, and black pepper. Mix thoroughly.
- Drain the ribs and place them in the marinade, ensuring each piece is well-coated. Refrigerate for at least 6 hours, but preferably overnight.
- After marinating, transfer the beef into a large pot, add water, and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about 2 hours, occasionally skimming off any impurities that rise to the surface.
- When the beef becomes tender, add the chopped carrots, radish, and shiitake mushrooms. If you prefer some spicy, sprinkle in the red pepper flakes. Let the stew simmer for another 30 minutes.
- Once the vegetables are tender, add the chopped green onions and simmer for an additional 10 minutes. Taste and adjust seasoning if necessary.
- Transfer the So Galbijjim to a large serving bowl and serve hot. It pairs perfectly with steamed rice and kimchi.
Notes & Tips
- Using pear or apple in the marinade helps tenderize the beef and adds a hint of sweetness to the dish.
- For a more intense flavor, you can replace water with beef broth.
- For those who love hot, red pepper flakes or even sliced fresh red peppers can be added.
- If you don’t have time for an overnight marinade, a minimum of 3 hours is recommended for flavor infusion.
- If you wish to add more depth, you can include shitake mushrooms during the braising process.
So Galbijjim is a delectable representation of Korean culinary heritage. The dish is rich, flavorful, and complex, with layers of taste that unfold with every bite. The tender beef, paired with the heartiness of the root vegetables and earthiness of mushrooms, creates a symphony of flavors that will surely satisfy your palate. Enjoy this traditional dish on special occasions or even as a sumptuous weekend meal. Don’t forget to serve it with a bowl of steaming rice and some tangy kimchi for the ultimate Korean dining experience.
If you want to explore more variations of this dish, consider adding other vegetables of your choice, like bell peppers or baby corn. Some people also like to incorporate a touch of gochujang (Korean red chili paste) to introduce a spicy and slightly sweet note to the stew.
When serving for guests or a large gathering, you can also garnish the dish with sesame seeds and thinly sliced green onions for added color and presentation.
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