Introduce Korean recipes, Galbi-jjim

Introduce

Korean recipes, Korean beef galbi-jjim is a galbi-jjim flavored with condiments such as soy sauce, brown sugar, and garlic. After laying the ribs for several hours or overnight, bake them in a frying pan and boil them in marinade or other liquid (such as beef soup or water). Vegetables such as carrots, potatoes and onions can also be added to add flavor and nutrition.

To make the sauce, mix soy sauce, brown sugar, grated garlic, ginger, sesame oil and pepper in a bowl. Mix well. Add galbi to marinade and make sure each galbi is well coated. Cover the bowl and refrigerate for at least two hours or one night.

Heat vegetable oil over medium-high heat in a large pot or Dutch oven. Remove the ribs from the marinade, remove the excess, and place in a pot. Bake all ribs brown for 2-3 minutes on one side. Remove the ribs from the pan and set aside.

Place sliced onions, carrots and potatoes in a pot and cook for a few minutes until tender. Pour enough beef soup and water to cover the marinade, vegetables and ribs. Bring the mixture to a boil and put the ribs back in the pot.

Reduce heat, cover and cook for 2-3 hours, or until the meat softens and falls off the bone. Stir occasionally to make sure the ribs are evenly coated with sauce and the vegetables are ripe.

Serve steamed beef ribs with rice and garnish with sesame and green onions. Galbi is soft, juicy and full of marinade flavor.

Besides the traditional recipe, there are many kinds of galbi-jjim. Add red pepper paste and heat, or change the type of soy sauce to add depth of taste. Some people also like to balance the salty taste of soy sauce by adding sweeteners such as honey and corn syrup.

Galbi jjim is generally a festival food and is often served on special occasions such as weddings, birthdays, and holidays. It is also a popular dish in Korean yakiniku restaurants.

In conclusion, galbi jjim is a delicious and soothing dish suitable for a cozy dinner at home. The recipes are easy to understand and the results are always satisfactory. This dish is a perfect example of a few simple ingredients that combine to create a flavorful and satisfying meal.

Let’s look at the recipe.

Recipes

Material

Beef ribs 1.4~1.5kg

Radish 140-150 g

100g of carrot.

4 or 5 shiitake mushrooms.

150ml of water.

1/2 green onion.

pretreatment material

1.5 liters of coke, half a cup of soju.

Braised Short Ribs with Seasoning

100g of onion, 150g of pear, 100ml of water.

Soy sauce 6Ts.

0.5Ts of fish sauce (or fish sauce)

2Ts of sugar, 1.5Ts of starch syrup.

2Ts of ginger liquor (or rice wine + ginger powder)

1Ts of minced garlic

Pepper twice, 1T of sesame oil.

​

It’s based on measuring spoon.

You can prepare galbi for steamed dishes.

Frozen and refrigerated are all good.

If it’s frozen, move it to the fridge the day before and defrost it.

It’s good to make it 🙂

Galbi is 1kg.

I reduced the recipe by 2/3 and made it.

It’s time to drain blood from beef ribs.

​My cheat key is cola!

Since I was young, my mom…

​This is how you drain the blood.

​If you pour coke…

​It’s easy to get rid of blood.

​Carbonated drinks help soften the meat.

​It’s much better.

​You can use cheap coke from the supermarket.

​If you don’t, when you’re in a hurry, Put two or three spoons of sugar in the water.

​If you drain the blood, it will drain faster.

Pour coke into the ribs.
​
So that it’s submerged.
​
Let it sit for 30 minutes to an hour.

tangled with blood

There’s going to be some dregs on top.

Can you see the blood is pretty thin?

Now, rinse it well in water.

There are a lot of times when bones stick together during the cutting process.

​You have to take a good look and wash it well.

When you wash it off, if you wash it,

​You can cut it with scissors~

Now, in boiling water…

Please add the ribs.

Hot water for blanching.

When you make the broth, put it in cold water.

Please remember that.

Pour soju around.

Blanch it for about 5 minutes.

Then the remaining blood and oil,

it removes a lot of impurities.

Wash the blanched ribs clean.

I’ll tell you the sauce for braised beef ribs.

Cut the onions slowly.

I only use pulp for pears.

I’m going to cut this into appropriate sizes.

Add onions, pears, and water.

Grind it well.

My family always eats braised short ribs.

Grind onions and pears.

You can filter it out according to your preference.

Even if you just put it in, the ingredients will melt.

I’ll put it in as is.

If you just put it in, it feels like the sauce is sticking more.

Add soy sauce to the ground ingredients.

Add soy sauce.

Add sugar and starch syrup.

You can unify it into one thing,

The sweetness of sugar and starch syrup are slightly different.

If starch syrup goes in, it’s glossy.

I use a mixture of the two.

And add ginger alcohol.

​I made ginger wine with rice wine and ginger in advance.

​If you don’t have it, add rice wine.

​Add a small amount of minced ginger.

​Add some ginger powder.~

​Now, I’m going to add some pepper.

Add sesame oil to make it more delicious.

If you add minced garlic,

All set!

​Mix it well and prepare the sauce.

​The sauce for braised beef ribs…

​When you take out the blood from the ribs,

​The time will be just right.

Now put the beef ribs in the pressure cooker.

I have enough rice cooker for 10 people.

Now pour in the sauce and water.

Now put my pot in the pressure cooker.

I used the Didio Lab stainless steel pressure rice cooker.

Since the inside is stainless steel,

You don’t have to worry about the coating coming off.

I think the rice cooker will go bad when I cook.

There’s nothing to worry about.

Set the timer for 25 minutes.

And trim the carrot, radish, mushroom, and green onion, which are the ingredients.

Twenty-five minutes have passed while preparing the ingredients.

It’s already cooked, right?

Now, I’m going to add the ingredients that I cut.

If you put it in from the beginning,

The ingredients are all melted.

It’s great if you put it in the middle.

And cook for another 20 minutes and it’s done.

That’s what it looks like in 20 minutes.

Wow! The radish is cooked well, right?

​You don’t have to stand in front of the fire.

Compared to cooking in a pot,

It really shortens.

I think half the time is enough.

​If you cook it in a pot, it takes more than an hour to soften it.

If you cook it in a pressure rice cooker,

In less than an hour.

The delicious braised beef ribs are done.^^

It’s a pressure cooker.

It doesn’t evaporate much.

​If I use my recipe, the soup will be full.

​If you taste it like this, it’s going to be bland.

Move it to a wok or pot so that it’s warm.

Boil it and boil it down.

If you add rice cake sari, it’s really delicious. Haha

If you want beef ribs with soup,

Leave the sauce as it is.

You can make 1kg of galbi.

This is the finished braised short ribs.

If you follow my Korean recipes, you will be able to eat delicious braised short ribs!