Galbi Jjim or Korean Braised Short Ribs is a dish prepared with beef short ribs slowly braised in Korean condiments like soy sauce, sugar, pear, cooking wine, shiitake and onions.
When I was in Hawaii I tried this Korean Style beef short ribs and when I got it my first impression is that, the ribs look tough as it was served in a perfectly shaped beef ribs that is cleanly sliced but once I sank my fork on it I was wrong, it literally just fell apart. What’s happened next changed my life, once it entered my mouth I was so delighted, it was the tastiest, juiciest and most delicious beef ribs I tried to date, it was meltingly good a perfect combination with the hot and spicy kimchi plus the creamy Hawaiian style macaroni salad. Several weeks later here I am wanting to try it at home, while I can’t imitate the same clean cut the flavour and texture was comparable.
Galbi-jjim or Korean Style Braised Short Ribs is that dish, a dish like the name suggest is made with beef short ribs slowly braised in Korean condiments like soy sauce, sugar, pear, cooking wine, shiitake and onions. This dish is popular in Korea but this meat cut is really expensive hence it is served to guests and families only during special occasion like their Autumn eve called “Chuseok”, served usually together with Songpyeon (glutinous rice cakes), Namul (Seasoned leafy vegetables), Toran-guk (Taro Soup) and different autumn fruits. In some richer households this dish is dress with five imperial colours (blue, yellow, red, white and black) to indicate wealth and prosperity.
Luckily, I live in New Zealand hence beef here is inexpensive and I saw this beautiful cut at our local supermarket hence it reminded me of that Hawaiian dish I tried, like most dishes here at Ang Sarap this is really easy to prepare the only hard part is waiting for it to cook and there are no shortcuts to get the most out of this dish.
In a pot add the beef short ribs pour enough water then bring it to a boil, simmer for 10 minutes. Drain and rinse well to remove the scum.
Place back the ribs in a clean pot then add the shiitake mushrooms, beef stock, pureed pear, soy sauce, onion, garlic, rice wine and brown sugar. Bring to a boil then let it simmer in low heat for 2.5 to 3 hours or until beef is tender.
Bring heat to high, let the liquid reduce and evaporate. Mix it well until it liquid becomes a thick sauce. Add the sesame oil, adjust sweetness with additional brown sugar based on your preference, then season if needed with salt and freshly ground black pepper. Remove ribs from pot then serve, drizzle some sauce on top.