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galbijjim

Boneless Galbijjim (Korean Braised Short Ribs)

Author: Blonde Kimchi
495kcal
5
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Prep 20 minutes
Cook 1 hour 40 minutes
Total 2 hours
This is a simple boneless version of Galbijjim that skips the traditional blood-letting process. It also uses ingredients accessible abroad, avoiding hard-to-find Korean pear juice. I’ve recreated it with my mom's marinade recipe for extra tenderness!
Servings 2 people
Course Main Course
Cuisine Asian, Korean

Ingredients

  • 400 g Boneless beef short ribs
  • 0.5 Kiwi (secret of the sauce)
  • 2 Large mushrooms (any mushroom is fine)
  • 150 g Korean radish (or daikon)
  • 1.5 Onion
  • 50 ml Mirin
  • 100 ml Soy sauce
  • 2 tbsp Sugar
  • 2 tbsp Corn syrup
  • 2 tbsp Black pepper
  • 1 tbsp Sesame oil
  • 6 pcs Tteobokki rice cakes (optional)

Equipment

  • 1 Large pot
  • 1 Blender
  • 1 Knife and cutting board
  • 1 Tablespoon
  • 1 Measuring cup optional
  • 1 Paper towel optional

Method

Prepare Meat
  1. Pat the beef ribs dry with a paper towel.
  2. Cut them into bite-sized pieces.
Blanching the Meat
  1. Blanch the meat in boiling water for 5 minutes
  2. Then rinse with cold water.
Prepare Vegetables
  1. Cut radish into cubes.
  2. (optional) : round off the edges to prevent breaking while simmering.
  3. Cut carrots into bite-sized pieces.
  4. (optional) : round off the edges.
  5. Cut 1.5 onions into quarters.
  6. Cut 2 big mushrooms into quarters.
  7. Finely slice the geen onion.
Marinade (Mom's Secret Sauce)
  1. 1. Blended Marinade:
    1/2 kiwi, 2 tbsp garlic, 1/2 onion. The kiwi acts as a tenderizer.
  2. 50ml mirin, and 100ml water.
  3. Blend until smooth.
  4. 2. Soy Sauce Base:
    Mix 100ml soy sauce, 2 tbsp sugar, 2 tbsp corn syrup, black pepper, and 1 tbsp sesame oil in a bowl.
  5. 3. Combine:
    Mix the blended ingredients into the soy sauce base.
Cook the Beef with Marinade
  1. Add Beef:
    Place the blanched beef in a pot
  2. Add Marinade:
    pour the marinade.
  3. Add Water:
    Add enough water (about 500ml) to cover the meat.
  4. Initial Boil:
    Bring to a boil on high heat, cover with a lid, then simmer for 40 minutes at least.
  5. The longer it simmers, the more tender the meat will become.
Add Vegetables and Simmering
  1. Add Vegetables Gradually:
    Reduce to medium-low heat and add vegetables in order of firmness.
  2. Add Radish and boil 10min.
  3. Add carrots.
  4. Add onions.
  5. Continue Simmering:
    Cook for at least another 40 minutes, adding water as needed to keep everything covered.
Final Simmering and Serving
  1. Simmer for Tenderness:
    The longer it simmers, the more tender the meat will become.
  2. Add rice cakes (optional)
  3. and mushrooms and boil 10min more.
Jal meokgetseumnida!
  1. Mom's Galbijjim
  2. 잘 먹겠습니다!

Nutrition

Calories495kcal

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