Monday, December 19, 2011

Braised Korean Short Ribs ( Galbi Jjim)

My husband has been traveling for work quite a bit lately so I decided to make a nice homemade winter dinner for his return. The Braised Korean Short Ribs my parents make sounded absoultely perfect for the chilly evening! My parents don't measure anything, so I did my best to recreate it and it turned out pretty darn delicious! Make these short ribs, place over rice, and ENJOY! Happy Holidays!

 

Galbi Jjim ( 4-6 Servings)
Time: 3-5hours


Ingredients:
- 4lbs Bone In Short Ribs
- 3/4-1c Soy Sauce (Start with less and add more if necessary)
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
- 1-2 Tbsp Rice Wine Vinegar
- 1/3-1/4c of Sugar ( You can use Brown Sugar or Honey)
- 4 Cloves of Garlic Sliced
- 1 Bunch of Green Onions
- 2 Potatoes
- 1/4tsp Black Pepper 
- Pinch of powdered ginger
- 10 Boiling Onions (You can also use a large onion)
- Chestnuts and Carrots (Optional)

 Sauce: Mix together your soy sauce, sugar, pepper, sesame oil, sesame seeds, and rice wine vinegar and set aside.

  1. Rinse your meat to remove any residue from the bones.
  2. Boil the water with the top open, you want enough water to cover the ribs. ( About 1/2-1inch over the ribs)
  3. While you're bringing the water to a boil, trim any fat from your ribs and also score the meat.
    • By scoring, cut about 1/4inch deep parallel cuts into the meat, then you can go back and do the other side, making almost a diamond shape. It helps tenderize the meat take on the flavor of the sauce.
  4.  Add your meat to the boiling water and boil for about 1.5-2 hrs. continuously removing fat from the surface with a ladle. Once it begins to boil again after you add the ribs, pour in another cup of water and let it continue to boil.
  5. Keep the water at a medium high heat and make your sauce and set aside.
  6. Rough chop all of your vegetables and set them aside, you can just remove the skins from the boiling onions and throw them in whole. You will put the vegetables in the last hour.
  7. After about 1.5-2 hours, the water should have reduced quite a bit and the meat should be almost done cooking. Ladle some of the water out of the pot, you will want to leave about 4-5c of the broth.
  8. Add your sauce to the broth, throw in the vegetables, and cover the pot on low for another 1-1.5 hours. The longer you cook your short ribs, the more tender they will be!
 Little Dolls enjoying a piece of meat before the sauce was added!

Suggestion: Just to mix things up a little, we made short rib sandwiches the next day for lunch! Toast up some rolls, add some Sriracha and Mayo (Optional), some juice, and pulled apart short ribs. Enjoy!


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