Raise your hand if you don’t love galbi jjim. That’s what I thought. I made this once before a while ago, and fortunately for my hubby, I made it again the other day. The recipe is from Maangchi whom I’ve been following for years. All of her recipes that I’ve tried are soooo yummy…just like how things should taste. Usually though, I tend to tweak her recipes, but I decided to follow her directions and measurements exactly as it is. Yes, measurements! I measured this time, and the end result was phenomenal!
Maangchi’s Galbi Jjim
- 2 lbs of beef short ribs (about 1 kg)
- Water, 2 cups
- Cooking wine, 1 tbsp
- Soy sauce, 4 tbsp
- Black pepper, 1 tsp
- Brown sugar, 1 tbsp
- Garlic, 8 cloves minced
- Green onion
- 1/2 Onion, sliced
- Sesame oil, 1 tbsp
- 5 Shitake mushrooms
- Mool yeot (corn syrup), 2 tbsp
- 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.
Alright, you ready for awesomeness???
I used 9 shitake mushrooms, because the ones I got were small. And I like this picture, because of the heart. Do you see it?
The packaging said to soak for 30 minutes, but Maangchi says to soak for 4-6 hours. That’s a big difference! I’ve never used shitake mushrooms, and I didn’t want to screw this up. So I emailed her, and she was kind enough to respond! I guess it depends on the mushrooms, but I just decided to soak them for about 4 hours. I really wanted to follow directions this time.
I was lucky enough to find go to the market to find out that this was on sale! I love it when that happens!
Cut them between the bones.
And them make slits on the opposite side of the bone. I made two slits in each.
I know it’s not the prettiest photo with all that stuff floating around, but do you want visuals or not? Soak the ribs in cold water for 30 minutes to an hour, changing the water a few times. This will get rid of any blood there might be. This step is optional if you’re pressed for time. BTW, these ribs don’t have slits in them, because I forgot. I actually took them out of the water and slit them and put them back. That’s what happens when you take a million photos while you cook.
Boil a pot of water. Then boil the ribs for about 5-1o minutes. How do you like the black and white? Just wanted to try something different.
After the quick dip in the jacuzzi, give them a nice cold shower (just rinse…no shampoo). Clean your pot and put the ribs back in the pot. I could just eat them right now! I know Kuma would. She smelled her way to the kitchen at this step.
In a bowl, get the sauce ready: water, soy sauce, garlic, onion, cooking wine, and brown sugar. If you don’t have cooking wine or sake, try soju, or whatever floats your boat. Just kidding. Or am I…
Shower the ribs with the sauce. They’re having a good time. Let them boil in medium heat for 20 minutes.
While you wait, prepare the veggies. Peel the carrot and radish, and cut them into chunks.
Round the edges, making them into the best possible balls you can make. It’s a lot harder than I thought. You can skip this, if you’re not feeling it. It’s more for looks and so that the edges won’t break off while cooking and stirring.
As you can see, I’m not a pro. I probably wasted about a quarter of the veggies. Oops.
Let the veggies join in on the jacuzzi. Oh yes, I gave it some spicy colorful action. I love adding dried red peppers to things. Let it all simmer for about one hour over low heat. Give it a nice mix from time to time.
After one hour, add the mool yeot, sesame oil, and black pepper. I really wanted to use honey instead, but gave in to the mool yeot for the sake of following directions and perfecting it. You’ll notice that there is still a good amount of liquid. Turn up the heat, and let it evaporate while mixing constantly. Then it’ll look like this…eventually! I must say that this was my least favorite part. But just look at the bones! 8 out of 9 pieces of ribs had fallen off the bones! Imagine how tender it was. I want this now!
Green onion rain this bad boy. All you need is some rice, and you’re set for life. It’s money, honey!