So Galbi Jjim

소갈비찜

(Braised Beef Short Ribs)

So galbi jjim is growing in popularity among international diners who appreciate the health advantages provided by braised dishes. It is served on traditional holidays like the New Year and special occasions like birthdays because it requires the most expensive beef part; seeing this dish on the table makes people think there’s a celebration. It is also prepared by families for their visiting elderlies because it is easy to chew and eat.

MAIN INGREDIENTs

Seasonings

Garnishes

HOW TO Prepare

The Beef

  1. Prepare beef ribs and cut into 2-inch cubes, then trim off the fat.
  2. Combine warm water and sugar and mix until the sugar dissolves.
  3. Soak the beef in the sugar water. Let stand for 30 minutes to draw out the blood from the beef.
  4. Rinse under running water to clean the beef.
  5. In a pot, boil enough water to cover the meat and blanch the beef ribs until the surfaces are cooked.
  6. Rinse ribs in cold water to remove fat and impurities.
  7. Add pineapple puree into the ribs and marinate for 3 to 4 hours.
  8. In a bowl, mix the rest of seasoning ingredients. Stir well to dissolve sugar and to make sure the ingredients are evenly distributed.

THE GARNISHES

  1. Cut carrot into 1 1/2-inch cubes and round the edges.
  2. Wash jujubes well.
  3. Separate the egg white and yolk and add a little salt. Pan-fry thinly like you would a crepe. Cut it into diamond shapes.

HOW TO Cook

  1. Boil the beef with a whole peeled radish and enough water to cover them. The radish helps tenderize the meat.
  2. After 30 minutes, remove the radish and let it cool down. Cut the radish into cubes, and round the edges like you did to the carrot.
  3. Put in 2/3 of the seasonings and simmer, covered, for another 30 minutes until the beef is tender and the sauce has reduced.
  4. If the beef is not yet tender and the sauce has already reduced, add some water and continue simmering.
  5. Add in garnishes: carrot, radish, chestnuts, and jujubes. If necessary, add water and simmer for another 10 to 15 minutes or until cooked.
  6. Add the remaining sauce to glaze the beef and cook for 5 to 10 more minutes. Check the taste.
  7. Arrange the beef and garnishes.

Chef’s Notes

  1. If you buy the good-quality meat, there would be no need to boil it for a long time.
  2. When soaking the beef ribs in sugar water, blood is drawn out easily because of osmosis. Fluid transfers from one of lesser concentration to one of greater concentration through a semipermeable membrane. Since sugar water has greater concentration than the fluid in the cells, it is able to draw out the blood fast.
  3. Drop beef pieces one at a time in boiling water, waiting for water to boil again before adding the next piece.
  4. You should blanch beef only until the surface changes color. This process will seal the beef juice and help make the sauce clearer.
  5. The traditional way to tenderize meat in Korea is to use a pear. You can use pineapple or kiwi instead of pear; however, if you put too much or marinate it for too long, the meat will become too tender, so be careful.
  6. If using high-quality beef, marinating in a tenderizer (pear, pineapple, or kiwi) is not necessary.
  7. Before you finish cooking, poke beef with the tip of a knife to make sure the meat is tender. When the meat is well cooked, the knife will get into the meat well.

 

This Dish Appears in the Following Korean Drama/s:

 

CHEF REGGIE’S TIPS

FOUR SERVING SUGGESTIONS