Galbijjim, or braised beef short ribs, is a beloved Korean dish that effortlessly combines tenderness and flavor in every bite. This hearty meal features succulent beef short ribs slow-cooked in a savory-sweet soy sauce marinade, infused with hints of garlic, ginger, and sesame. The result is a comforting bowl of meat that falls off the bone, surrounded by rich, glossy sauce and perfectly cooked vegetables. Perfect for family dinners or special occasions, Galbijjim is a dish that warms the heart and soul.
Why You Will Love This Recipe
You’ll fall in love with Galbijjim not just for its mouthwatering taste but also for the memories that come with it. Growing up, my family would gather around the table during special celebrations, eagerly awaiting the glorious aroma wafting through the house as the short ribs simmered to perfection. This recipe brings back those fond memories while allowing you to create new ones with your loved ones. The tender, flavorful meat and the aromatic sauce make it a showstopper that will impress both family and friends alike!
Tips and Tricks
To make your Galbijjim even easier and more flavorful, here are some handy tips:
- Marinate the meat: If you have time, marinate the short ribs overnight to deepen the flavor.
- Use a pressure cooker: If you’re short on time, a pressure cooker can significantly reduce cooking time while keeping the meat tender.
- Skim the fat: As the dish simmers, you can skim off some of the fat to create a lighter sauce without losing flavor.
- Add vegetables: Incorporate vegetables such as carrots, potatoes, or radishes for added texture and nutrition.
Make Ahead Tips
For meal preppers, Galbijjim can be a lifesaver! You can:
- Prepare the marinade a day or two in advance and store it in the fridge.
- Cook the dish early in the week and reheat it; the flavors often improve as it sits. It can stay fresh in the fridge for up to 4 days.
- Freeze leftovers: If you have extra, Galbijjim freezes well for up to 3 months. Just make sure it’s well-sealed.
Recipe Variations
Feel free to put your spin on Galbijjim:
- Spicy version: Add gochujang (Korean chili paste) for a delightful kick.
- Vegetarian twist: Swap the beef for mushrooms or jackfruit for a plant-based version.
- Different meats: Short ribs can be substituted with beef chuck or pork ribs, though cooking times may vary.
How to Serve
Galbijjim is best served hot, directly from the pot. Use a large serving dish, and ladle the tender short ribs and sauce over a bed of fluffy white rice. Garnish with freshly chopped green onions or sesame seeds for an added touch. For a colorful presentation, you can also add steamed vegetables or kimchi on the side.
Pairing Suggestions
To enhance your meal, consider pairing Galbijjim with:
- Wine: A full-bodied red wine such as Cabernet Sauvignon complements the richness of the dish.
- Cocktails: A light, citrusy cocktail such as a mojito can balance the savory flavors.
- Side dishes: Traditional Korean sides like pickled radish or a simple salad can provide a refreshing contrast.
- Dessert: Finish off with a light dessert, such as a green tea ice cream or fruit salad.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze Galbijjim in a freezer-safe container for up to 3 months. When reheating, thaw in the fridge overnight and gently warm on the stovetop or in the microwave, adding a splash of water or broth to keep the sauce from thickening too much.
Equipment Needed
To make Galbijjim, you’ll need:
- A heavy pot or Dutch oven for braising.
- A sharp knife and cutting board for chopping.
- A measuring cup and spoons for accurate ingredient measurements.
- Optional: A pressure cooker if you prefer a faster cooking method.
Dietary Adaptations
For those with dietary restrictions:
- Vegan: Replace beef with mushrooms and use vegetable broth instead of beef broth.
- Gluten-free: Opt for gluten-free soy sauce or tamari as a substitute.
- Nut-free: This recipe is naturally nut-free, but always check your ingredients for hidden allergens.
Seasonal Adaptations
In spring and summer, consider adding fresh vegetables such as asparagus or snap peas to the dish. In the fall and winter, root vegetables like carrots and potatoes are perfect for heartier fare.
Recipe FAQs
Q: Can I use any type of short ribs?
A: Yes, but beef short ribs are traditional for this dish. Flanken-style ribs work well due to their tenderness.
Q: How long does Galbijjim take to cook?
A: The cooking time is typically around 2-3 hours, depending on the method and the tenderness you desire.
Q: Can I make Galbijjim in advance?
A: Absolutely! It tastes great the next day and can be frozen for later use.
Galbijjim
Galbijjim, or braised beef short ribs, is a beloved Korean dish that effortlessly combines tenderness and flavor in every bite.
Ingredients
- 2 to 3 pounds beef short ribs
- 1 cup soy sauce (preferably low-sodium)
- ½ cup brown sugar
- 1 cup water
- 1 tablespoon sesame oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 2 carrots, cut into large pieces
- 2 potatoes, cut into large chunks
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the short ribs: Pat the beef short ribs dry with paper towels. Season with salt and pepper.
- Brown the ribs: In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the short ribs and brown on all sides. Remove and set aside.
- Make the sauce: In the same pot, combine soy sauce, brown sugar, water, sesame oil, garlic, ginger, and onion. Stir until mixed.
- Add the ribs back: Return the short ribs to the pot, ensuring they are submerged in the sauce.
- Simmer: Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, until the meat is tender.
- Add vegetables: After 1.5 hours, add the carrots and potatoes to the pot. Cover and continue to cook until the vegetables are tender.
- Finish and serve: Once cooked, taste the sauce for seasoning, adjust if necessary, and serve hot, garnished with green onions and sesame seeds.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 930Total Fat: 56gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 32gCholesterol: 227mgSodium: 2520mgCarbohydrates: 44gFiber: 4gSugar: 18gProtein: 65g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Galbijjim is more than just a meal; it’s a celebration of flavors, memories, and love. I hope this recipe brings as much joy to your table as it has to mine. Whether it’s a special occasion or a cozy family dinner, this dish is sure to impress and satisfy. Don’t forget to share your Galbijjim stories and variations — I can’t wait to hear how you make this cherished dish your own!
