Galbi-Jjim (Korean braised short ribs)

Based on 9 ratings
Fraeuleinchen

Fraeuleinchen

fraeuleinchen.de/

“Galbi-Jjim is my all-time favorite dish. It’s a Korean braised meat dish made from beef or pork ribs, similar to goulash. As a child, I loved it when my mom made Galbi-Jjim for us. Would you like to share your favorite childhood dish on Kitchen Stories, too? Send you recipe to community@kitchenstories.io”

Difficulty

Medium 👍
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg pork ribs
onion
12 g ginger (divided)
peppercorns
daikon radish
200 g carrots
potatoes (floury)
spring onions
3 cloves garlic
2 tbsp sesame
6 tbsp soy sauce
3 tbsp sugar
2 tbsp sesame oil
½ tsp pepper
1 tbsp pine nuts
soy sauce
sugar
sesame oil
rice for serving
kimchi for serving
Metric
Imperial

Utensils

  • pot
  • paper towels
  • cutting board
  • knife
  • peeler
  • bowl
  • sieve

Nutrition per serving

Cal
585
Protein
34 g
Fat
40 g
Carb
21 g
  • Step 1/7

    Wash the meat, pat it dry with paper towels, then place it in a large pot.
    • 1 kg pork ribs
    • pot
    • paper towels

    Wash the meat, pat it dry with paper towels, then place it in a large pot.

  • Step 2/7

    Peel and quarter the onion. Peel and halve a part of the ginger. Add onion, ginger and peppercorns to the pot, cover with water and cook for about 20 min. on medium heat.
    • onion
    • 8 g ginger
    • peppercorns
    • cutting board
    • knife

    Peel and quarter the onion. Peel and halve a part of the ginger. Add onion, ginger and peppercorns to the pot, cover with water and cook for about 20 min. on medium heat.

  • Step 3/7

    • daikon radish
    • 200 g carrots
    • potatoes (floury)
    • peeler

    Peel the daikon radish and cut into 3-cm/1.2-in thick strips. Peel the carrots and also cut 3-cm/1.2-in thick strips. Peel and quarter the potatoes as well.

  • Step 4/7

    Now prepare the marinade. Wash the spring onions and cut into fine rings. Peel and mince the garlic. Peel and chop the remaining ginger. Put in a bowl and mix with the sesame, soy sauce, sugar, sesame oil, and pepper.
    • spring onions
    • 3 cloves garlic
    • 4 g ginger
    • 2 tbsp sesame
    • 6 tbsp soy sauce
    • 3 tbsp sugar
    • 2 tbsp sesame oil
    • ½ tsp pepper
    • bowl

    Now prepare the marinade. Wash the spring onions and cut into fine rings. Peel and mince the garlic. Peel and chop the remaining ginger. Put in a bowl and mix with the sesame, soy sauce, sugar, sesame oil, and pepper.

  • Step 5/7

    • sieve

    When the meat has been boiled for 20 min., remove the meat from the pot and pour the broth through a sieve. Collect the broth but discard the onion, ginger and peppercorns. Add the meat to the marinade and let sit for approx. 5 min.

  • Step 6/7

    Put the marinated meat and the broth back into the pot, add the potatoes, carrots, and daikon radish, and cook covered on medium heat for approx. 1 hr. By then the liquid should have reduced and the meat should be tender. Season to taste with soy sauce, sugar, and sesame oil, then leave to simmer for another 10 min.
    • soy sauce
    • sugar
    • sesame oil

    Put the marinated meat and the broth back into the pot, add the potatoes, carrots, and daikon radish, and cook covered on medium heat for approx. 1 hr. By then the liquid should have reduced and the meat should be tender. Season to taste with soy sauce, sugar, and sesame oil, then leave to simmer for another 10 min.

  • Step 7/7

    The dish is ready when the liquid has almost completely boiled off, and the meat is easily removed from the bone. Serve in a large bowl and garnish with pine nuts. Traditionally, this dish is served with rice and kimchi. Enjoy!
    • 1 tbsp pine nuts
    • rice for serving
    • kimchi for serving

    The dish is ready when the liquid has almost completely boiled off, and the meat is easily removed from the bone. Serve in a large bowl and garnish with pine nuts. Traditionally, this dish is served with rice and kimchi. Enjoy!