Galbi Jjim – Spicy Braised Short Ribs

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Galbi Jjim – Korean Braised Short Ribs

Galbi Jjim is a korean style braised beef short rib. The short ribs are cooked in a spicy sauce with rice cakes, carrots, and potatoes. The first time I had Galbi Jjim was at a korean restaurant called Song Nong Dan in Los Angeles where they specialize in the dish. Ever since I went, I wanted to re-create something similar. I love adding cheese to the top to balance the spicy sauce.

At first, I learned how to make galbi jjim from one of my favorite food bloggers, Seonkyoung Longest. I altered the recipe a bit, but I kept a lot of her instructions because the short ribs are so tender and flavorful!

INGREDIENTS YOU NEED FOR YOUR GALBI JJIM:

• beef short ribs (bone-in)
• salt
• water

Cook in pot:

• soy sauce
• sugar
• cooking wine (shaoxing cooking wine or soju)
• gochugaru (red pepper powder)
• maesilaek (korean plum extract)
• black pepper
• garlic
• ginger
• gold potatoes
• carrots
• onion
• honey
• water
• rice cakes (optional)
• korean glass noodles (optional), submerge in hot water 30 minutes prior to cooking
• green onions
• shredded mozzarella cheese (low-moisture)

STEPS TO MAKE THE GALBI JJIM:

1. Add 1 tablespoon salt on the short ribs and marinate for at least 30 minutes to 2 hours.
2. After marinating, add 3-4 cups of water in a pot (enough to fully submerge the short ribs). Heat pot in high until water is boiling. Add the short ribs in the boiling water for 7 minutes. Then, strain the water and rinse the short ribs under running water to ensure there are no bone shards and impurities on the beef.
3. In a large pot, add 1/4 cup soy sauce, 2 tablespoons sugar, 1/2 cup cooking wine (shaoxing cooking wine or soju), 3 tablespoons gochugaru, 2 tablespoons maesilaek (korean plum extract), 1/2 teaspoon black pepper, 6 minced cloves of garlic, 4 cups water, and 1 teaspoon minced ginger. Then, add short ribs in the pot and mix. Turn the heat to high and cover.
4. Once the pot starts boiling, mix everything around and cook on medium-high heat for 30 minutes. Then, turn the heat to medium and cook for an additional 30 minutes.
5. Peel and chop carrots in 2 inches lengthwise. Next, peel potatoes and cut in 2 inch cubes. Chop onions in cubes. Chop green onions in 4 inch lengthwise.
6. If you are using korean glass noodles, soak them in hot water for 30 minutes.
7. Add carrots, potatoes, and onions in the pot. Cook for an additional 20-30 minutes until potatoes are soft. Mix everything together.
8. Once the potatoes are cooked, add 1 tablespoon of honey. Then, mix together.
9. This step is optional. Add rice cakes and korean glass noodles to the pot and stir around. Cook for 10-15 minutes until rice cakes are soft.
10. Add green onions and mix in. Then, add mozzarella cheese to the top and cover for 2-3 minutes until melted. Serve with white rice and hope you enjoy!

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