04
Jan 12

Galbi (Korean Beef Short Ribs) in Slow Cooker

I know this is a late post of my sneak peek from a few days ago, but I thought I’d post it anyways. And you should really try this ASAP. I’m gaining a newfound appreciation for my slow cooker these days, because it makes life so much easier. I used sliced galbi for this, but I recommend using blocks instead like I did here and here. The beef was sotender, like “melt in your mouth” tender, that the already small pieces had all fallen off the bones and broken into pieces. Live and learn, right?

Galbi in Slow Cooker

Ingredients:

  • 4 lbs beef short ribs
  • 12 cloves garlic, crushed
  • 6 green onions, chopped
  • 3 tbsp minced ginger
  • 1/4 brown sugar
  • 1 1/2 cups soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup cooking sake
  • 2-3 tbsp red pepper flakes
  • toasted sesame seeds

Instructions: Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions. These are all ingredients I have in the kitchen already which makes me very happy. Remember, I used sliced short ribs, but I don’t recommend this. Go for blocks like I did here and here. Look how pretty everything looks together. I like to chop my green onions diagonally, because they look fancier that way. Mix everything making sure the sugar dissolves. Go ahead and taste to see if you approve. I sliced my galbi slices into three, so it was one bone per piece. Then I stood them up so that they fit to get even coverage. I was really pleased at how perfectly they fit in the slow cooker. After cooking on low for 8 hours, all of the meat had fallen off the bones. And the flavor was delicious! I am guilty, however, of opening the lid several times and taking samples, while it was cooking. You can’t be in the house, smell this all day, and notdo that.

What do you think? How easy was that?

Galbi (Korean Beef Short Ribs) in Slow Cooker

Ingredients

◦ 4 lbs beef short ribs
◦ 12 cloves garlic, crushed
◦ 6 green onions, chopped
◦ 3 tbsp minced ginger
◦ 1/4 brown sugar
◦ 1 1/2 cups soy sauce
◦ 1/4 cup sesame oil
◦ 1/4 cup rice wine vinegar
◦ 1/4 cup cooking sake
◦ 2-3 tbsp red pepper flakes
◦ toasted sesame seeds

Instructions

Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions.
http://cynthiakim.com/2012/01/04/galbi-korean-beef-short-ribs-in-slow-cooker/


17
Nov 11

Short Ribs with Wine & Cream

I bought a package of short ribs with the intent of making Galbi Jjim (Korean Braised Beef Short Ribs) again (which was a hit, by the way), but then I realized I would be wasting a new post opportunity! So I decided to try out this Short Ribs with Wine & Cream recipe by The Pioneer Woman. And I am so grateful that I did. I love short ribs. I love wine. And cream is a guilty pleasure. So I had to.

By the way, don’t let the length of the recipe fool you! Long recipes usually scare me too, but it’s really not that complicated. In fact, it’s pretty darn easy!

Short Ribs with Wine & Cream

Ingredients:

  • 12 whole short ribs
  • salt and pepper
  • 3 tbsp olive oil
  • 1 cup red wine
  • 32 ounces, fluid beef broth or beef stock
  • 2 tbsp minced fresh rosemary
  • 2 tbsp grainy mustard
  • 1 cup heavy cream
  • 2 tbsp capers (more if you want)
  • olive oil, for drizzling
  • rosemary sprig, to be fancy

Instructions:

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

I absolutely adore short ribs. Really, I do. They’re like little blocks of happiness.

Sprinkle your happy blocks with some salt and pepper, while you heat your pot with olive oil over high heat.

Using tongs, sear them over high heat for about 1 1/2 minutes on each side. After searing, remove them from the pot and onto a plate.

Then pour the red wine and beef broth into the pot, and add your minced fresh rosemary. Stir quickly and scrape the bottom of the pot to make sure you’re infusing all of the leftover bits from searing.

Do the short ribs a favor and put them back into the pot. They thank you. Place the lid on the pot, reduce the heat to low, and let it simmer for 2 1/2 to 3 hours.

Get your remaining ingredients ready. You don’t have to, but I like to. It keeps my brain less frazzled.

After simmering for  almost three…long…hours, remove the ribs (and meat) from the pot and onto a plate again. I’m emphasizing the “meat,” because as you can see, a lot of the meat has fallen off the bones. You know what that means.

Now add your grainy mustard…

And your heavy cream…

And finally your capers. Lots of capers.

Then turn up the heat, let it gently boil and thicken.

After it has thickened, return the ribs and meat back to the pot for a final dip.

Prepare your plate with whatever you’re serving the short ribs with. I placed them on a bed of Garlic Roasted Shiitake Mushrooms.

Drizzle some more sauce, if you’d like. I think just one sprig of rosemary would have looked better. I must have gotten overly excited.

Eat your heart out.

Short Ribs with Wine & Cream

Ingredients

◦ 12 whole short ribs
◦ salt and pepper
◦ 3 tbsp olive oil
◦ 1 cup red wine
◦ 32 ounces, fluid beef broth or beef stock
◦ 2 tbsp minced fresh rosemary
◦ 2 tbsp grainy mustard
◦ 1 cup heavy cream
◦ 2 tbsp capers (more if you want)
◦ olive oil, for drizzling
◦ rosemary sprig, to be fancy

Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)
After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
http://cynthiakim.com/2011/11/17/short-ribs-with-wine-cream/


31
Aug 11

Korean Braised Beef Short Ribs (Galbi Jjim)

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

Ingredients:

  • 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
  • Carrot
  • Radish
  • 5 Shitake mushrooms
  • Mool yeot (corn syrup), 2 tbsp
Directions:
  1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
  2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
  4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
  5. Throw away the boiling water and clean the pot.
  6. Place the clean beef short ribs in the pot.
  7. 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.
  8. Boil it over medium heat for 20 minutes.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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!

Korean Braised Beef Short Ribs (Galbi Jjim)

Ingredients

◦ 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
◦ Carrot
◦ Radish
◦ 5 Shitake mushrooms
◦ Mool yeot (corn syrup), 2 tbsp

Instructions

1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
5. Throw away the boiling water and clean the pot.
6. Place the clean beef short ribs in the pot.
7. 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.
8. Boil it over medium heat for 20 minutes.
9. 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.
10. 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.
11. 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.
12. 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.
http://cynthiakim.com/2011/08/31/korean-braised-beef-short-ribs-galbi-jjim/