Simple and Delicious Galbi Jjim Recipe
Tender and delicious galbi jjim recipe that is simple. Find out how to make this hearty dish
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Galbi jjim or 갈비찜 is a sticky, sweet, salty, and savory dish. It’s so good that it’s consumed quickly with a bowl of rice!
It’s traditionally served for important events including Korean lunar new year’s day, someone’s birthday, or at a wedding.
Ingredients
My galbi jjim recipe is simpler than other traditional versions. Most of them use dried jujube, gingko nuts, and chestnuts.
Some of those ingredients are hard to find and/or just not worth the time cooking them separately. I use common ingredients that can be found in most grocery stores.
Sauce
The component that makes or breaks the dish!
- 1 1/3 cup Soy Sauce
- 2/3 cup Brown Sugar
- 2/3 cup Rice Vinegar
- 1 1/3 cup Water
- 1/4 cup Garlic, minced
- 2 tsp Ginger, minced
- 3 Green onions
- 1/4 cup Sesame seed oil
- Black pepper
- 1/8 tsp Salt, if needed
Meat and Vegetables
- Short ribs, beef shank, or chuck roast
- 2 Carrots
- Half a Korean radish
- 2 Onions
- 4-5 Roots of green onions
- 2 Oyster mushrooms, optional
- 4 cups of Water or 2 cups of Korean beef broth and 2 cups of water
Cooking Tips
Here are some quick tips
- Use a large and shallow pot to fill
- Make sure you have a day to cook it, it’s time consuming
- Rough chop the vegetables. They can break easily if chopped small.
- You can round out the edges of the vegetables but not a must
- To make it spicy, add peppers
Why Do You Soak Short Ribs?
To drain excess blood that you probably don’t want in your dish. You soak them in cold water for an hour, change it, and soak again for 2 hours. Just make sure your kitchen isn’t too hot… It is still raw meat.
I usually soak it first thing in the morning, do some chores, and by the time I’m ready to cook, it’s good to go!
What Goes Well With Galbi Jjim?
Any side dishes and rice. The meat is very flavorful so you don’t need much.
Most times, I just eat it with rice and kimchi.
What Cut is Galbi?
Beef short ribs. Although with the higher beef price, you can use beef shank or chuck roast.
How Long Does It Last in the Fridge?
Up to one week, refrigerated. Just reheat on the stove or the microwave. Although it’s hard to keep it for that long because this dish is that good!
Try the recipe and hope you enjoy it!
Simple Galbi Jjim Recipe
Ingredients
- 3-4 lbs Short ribs, beef shank, or chuck roast
- 1 1/3 cup soy sauce
- 2/3 cup brown sugar
- 2/3 cup rice vinegar
- 1 1/3 cup water
- 1/4 cup garlic, minced
- 2 tsp fresh or dried ginger, minced
- 3 green onions, chopped
- 1/4 cup sesame seed oil
- black pepper and salt to taste
- 2 carrots, roughly chopped
- 2 onions, roughly chopped
- 1/2 Korean radish, roughly chopped
- 4-5 green onion roots, sliced
- 2 oyster mushrooms, chopped (optinoal)
- 4 green or red chili peppers (optional)
- 4 cups water or half mixed with Korean beef bone broth and half mixed with water
Instructions
- In a large bowl, add the beef and soak it in cold water for at least 1 hour to drain excess blood3-4 lbs Short ribs, beef shank, or chuck roast
- Sauce: In a bowl, mix soy sauce, brown sugar, rice vinegar, water, garlic, ginger, green onions, sesame seed oil, and black pepper and salt to taste1 1/3 cup soy sauce, 2/3 cup brown sugar, 2/3 cup rice vinegar, 1 1/3 cup water, 1/4 cup garlic, minced, 2 tsp fresh or dried ginger, minced, 3 green onions, chopped, 1/4 cup sesame seed oil, black pepper and salt to taste
- Vegetables: Roughly chop carrots, onions, radish, green onions, and/or mushrooms2 carrots, roughly chopped, 2 onions, roughly chopped, 1/2 Korean radish, roughly chopped, 4-5 green onion roots, sliced, 2 oyster mushrooms, chopped (optinoal)
- Drain the meat from the water. Rinse off any excess resdiue with cold water
- In a large pot, add the beef, water/broth, and sauce3-4 lbs Short ribs, beef shank, or chuck roast, 4 cups water or half mixed with Korean beef bone broth and half mixed with water
- Cook on high and reduce to medium when it boils
- Cook for 45 mintues
- When the meat is tender, add the vegetables2 carrots, roughly chopped, 2 onions, roughly chopped, 1/2 Korean radish, roughly chopped
- Cook for another 20 minutes or until the radish and carrots are tender
- Add chili peppers, mushrooms, and green onions4-5 green onion roots, sliced, 2 oyster mushrooms, chopped (optinoal), 4 green or red chili peppers (optional)
- Turn off the stove and let it rest for 15 mintues before serving
