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galbi jjim
Basic Sunday

Simple Galbi Jjim Recipe

A delicious sticky, sweet, salty and savory hearty dish that will be finished within minutes! Try the delicious galbi jjim recipe
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Prep Time 3 hours
Cook Time 1 hour 1 minute
Servings: 3
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 3-4 lbs Short ribs, beef shank, or chuck roast Get thick-cut short ribs. Not thin-cut for like LA galbi
  • 3 cups water Used to cook
Marinade
  • 1 cup regular soy sauce
  • 1/3 cup dark soy sauce Can use regular soy sauce instead
  • 2/3 cup light or dark brown sugar 1/3 cup two times
  • 2/3 cup Korean cooking wine (mat-sool or mirim) Japanese mirim can be used too. Found at Asian grocery stores or online
  • 1 1/4 cup water
  • 1/4 cup minced garlic
  • 2 tsp minced ginger or 1 tsp ground ginger
  • 4 green onions, chopped
  • 1/4 cup sesame oil
  • cracked black pepper to taste
Vegetables
  • 3 carrots, roughly chopped Not required to add. Only used to add color to the dish
  • 1 large onions, chopped
  • 1/2 Korean radish, peeled and chopped
  • 5 shitake mushrooms, stems removed Not required to add. Can use trumpet, white button, or cremini mushrooms
  • 4 green or red chili peppers Not required to add but good to make the dish spicy

Method
 

  1. In a large bowl, add the beef and fill it up with cold water
    3-4 lbs Short ribs, beef shank, or chuck roast
  2. Cover the bowl and place it in the refrigerator for two to four hours to draw out the blood
Marinade
  1. In a bowl, mix soy sauce, brown sugar, Korean cooking wine, water, garlic, ginger, green onions, sesame oil, and black pepper
    1 cup regular soy sauce, 2/3 cup light or dark brown sugar, 2/3 cup Korean cooking wine (mat-sool or mirim), 1 1/4 cup water, 1/4 cup minced garlic, 2 tsp minced ginger, 4 green onions, chopped, 1/4 cup sesame oil, cracked black pepper to taste, 1/3 cup dark soy sauce
  2. Vegetables: Roughly peel and chop carrots, onions, radish, and/or mushrooms
    3 carrots, roughly chopped, 1 large onions, chopped, 1/2 Korean radish, peeled and chopped, 5 shitake mushrooms, stems removed
  3. Drain the meat from the water
  4. Boil water in a large pot
  5. Add the meat and blanch it for about 10 minutes or until brown foam floats up
  6. Drain and rinse off any small bone pieces off the ribs
  7. In a large pot, add the meat, water, and marinade sauce
    3 cups water
  8. Cook on high and bring it to a boil. Then reduce the heat to medium-low or low
  9. Simmer for 45 to 60 minutes
  10. When the meat is tender (a chopstick will easily pierce through the meat), taste a piece of meat to see if the seasoning is to your liking. If not, add what is missing. Sometimes I add more sugar or soy sauce.
  11. Next add the vegetables
    3 carrots, roughly chopped, 1 large onions, chopped, 5 shitake mushrooms, stems removed, 1/2 Korean radish, peeled and chopped
  12. Cook for another 10 to 20 minutes or until the radish and carrots are tender
  13. Add chili peppers if using it for heat
    4 green or red chili peppers
  14. Turn off the stove and let it rest for 15 mintues before serving