Galbijjim Recipe - A Taste of South Korea

A super rich and deeply flavored soy braised short rib dish.

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Galbijjim, a cherished Korean dish, has a rich history that reflects the evolution of Korean cuisine and its cultural significance. The term "galbijjim" translates to "braised short ribs," indicating the dish's primary ingredient and cooking method. It is traditionally made with beef short ribs, though variations with pork or other meats exist.

The origins of galbijjim can be traced back to Korean royal cuisine, where it was served during special occasions and to high-ranking officials. Its presence in royal court cuisine underscores its status as a luxurious and celebrated dish, often prepared for significant events and banquets. The elaborate preparation process and rich flavors made it a favorite among the Korean aristocracy.

Galbijjim is typically prepared by marinating beef short ribs in a mixture of soy sauce, garlic, ginger, sugar, and other seasonings. This marinade infuses the meat with deep, savory flavors. The ribs are then slow-cooked with vegetables like carrots, potatoes, and onions until they become tender and succulent. The slow braising process allows the flavors to meld and results in a dish that's both hearty and flavorful.

Over time, galbijjim's popularity spread beyond the royal court, becoming a staple in Korean households for holidays and special occasions. It is often served during Chuseok (Korean Thanksgiving) and other family gatherings, symbolizing abundance and familial harmony.

In contemporary Korean cuisine, galbijjim has become widely accessible, with many restaurants offering their unique interpretations of the dish.

While traditional galbijjim follows the classic recipe, some modern variations incorporate additional ingredients like mushrooms, chestnuts, or Korean dates (jujubes), adding unique twists to the flavor profile.

Galbijjim's enduring appeal lies in its combination of tender meat, rich umami flavors, and comforting warmth. It has become a beloved dish in Korea, enjoyed at home and in restaurants, symbolizing both tradition and festivity. Whether it's a holiday feast or a special family dinner, galbijjim brings a sense of celebration and comfort to the table.

Korean Galbijjim Recipe

Ingredients

• 2 pounds beef short ribs
  

• 1 large carrot, peeled and cut into large chunks

• 3 large scallions

• Chicken or beef stock, 1 liter

• 1 knob of ginger, peeled and cut into large pieces

• 1 large daikon radish, peeled and cut into large chunks

• 4 shiitake mushrooms, rehydrated and sliced (optional)

• 1/4 cup chestnuts or Korean dates (jujubes) (optional)

For the braising liquid

• 1/2 cup soy sauce

• 1/4 cup brown sugar or honey

• 3 cloves garlic, minced

• 1.5 tablespoon ginger, minced

• 2 tablespoons rice wine, sake or mirin

• 1/2 korean pear, grated

• 1 large white onion, grated

• 1 tablespoon sesame oil

• 1 tablespoon sesame seeds

• 1/4 teaspoon black pepper

Instructions

1. Prepare the Beef Short Ribs:

2. Soak the short ribs in cold water for about 30 minutes to remove excess blood. This helps reduce any gamey taste and ensures a clearer broth.

3. After soaking, drain and rinse the ribs. Place them in a large pot of boiling stock along with scallions, ginger and blanch for 10 minutes to remove impurities. Drain the stock into a separate bowl. Keep the meat and toss out the scallions and ginger.

4. Make the braising liquid:

5. In a large mixing bowl, combine the soy sauce, brown sugar or honey, garlic, ginger, rice wine, sake or mirin, sesame oil, sesame seeds, korean pear, white onion and black pepper. Mix well.

6. Braise the Short Ribs:

7. In a large pot or Dutch oven, short ribs, adding the soy braise liquid. Use the extra stock, filling your dutch oven until the meat is mostly covered. Cover with lid and simmer for 1 hour.

8. After an hour, your sauce will have reduced greatly. Add the carrot chunks, and radish. If using shiitake mushrooms, chestnuts, or Korean dates, add them to the pot.

9. Cover and cook until sauce is reduced and thick and everything is tender, about another 1 hour.
   

10. Finish and Serve:

11. Once the meat is tender and the sauce has thickened, taste and adjust the seasoning as needed. You can add a little more soy sauce or sugar to suit your preference.

12. Serve the galbijjim hot with steamed white rice and additional side dishes, such as kimchi or pickled radishes.

Enjoy your homemade galbijjim! This traditional dish is sure to be a hit, offering tender, flavorful meat and hearty vegetables in a rich sauce.

Are you interested in more flavors from South East Asia? Check out the recipes below

Cambodian Lok Lak - A dangerously declicious and peppery stir fry.

Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.

Thai Pad Krapow - A spicy ground pork and holy basil dish.

North Korean Naengmyeon = A chilled beef noodle soup.