Baek Jong-won's Soy Sauce Braised Short Ribs: A Simple Yet Abundant Holiday Dish

Galbi-jjim (Korean braised short ribs) is a traditional Korean dish that makes special occasions even more special. Use Baek Jong-won's recipe to easily and quickly make delicious galbi-jjim.

Ingredient Preparation

• Short ribs for galbi-jjim: 1kg
• Soy sauce: 1/2 cup
• Sugar: 1/4 cup
• Sesame oil: 1 tbsp
• Cooking wine (e.g., mirin): 1 tbsp
• Toasted sesame seeds: 1 tbsp
• Garlic cloves: 10
• Jujube (dried dates): 5
• Carrot: 1/2 (cut into bite-sized pieces)
• Onion: 1 (cut into bite-sized pieces)
• Green onion: 1 (chopped)
• Chili pepper: 1 (sliced diagonally)
• Water: 1.5L

How to Make Galbi-jjim

1. Preparing the Ribs

1. Removing Blood

• Soak the ribs in cold water for at least 30 minutes to remove the blood.
• Change the water once or twice for better blood removal.

2. Rinsing

• Rinse the ribs thoroughly under clean water and set aside.

2. Making the Marinade

1. Mixing Ingredients

• In a bowl, combine soy sauce, sugar, sesame oil, cooking wine, and toasted sesame seedsand mix well to make the marinade.

3. Boiling the Ribs

1. Initial Boil

• Put the ribs in a pot, add water, and bring to a boil over high heat.
• Skim off any foam that rises to the surface for a cleaner broth.
  2. Simmering
• Reduce heat to medium, cover, and simmer the ribs gently for 30 minutes to 1 hour until tender.
• Remove the cooked ribs.

4. Preparing the Vegetables

1. Preparing Ingredients

• Cut the carrots, onions, green onions, and chili pepper into bite-sized pieces and set aside.

5. Finishing the Galbi-jjim

1. Cooking Ribs and Marinade

• In a pot, combine the cooked ribs, prepared marinade, garlic cloves, and jujubesAdd an appropriate amount of water and bring to a boil.
• Reduce heat to medium, cover, and simmer for 30 minutes.
• Periodically baste the ribs with the sauce to ensure even flavoring.
  2. Adding Vegetables
• When the sauce has reduced, add the carrots and onions and simmer for another 5 minutes.
  3. Finishing Touches
• Finally, add the green onions and chili pepper and simmer for about 1 minute before turning off the heat.

Tips for Delicious Galbi-jjim

1. Removing Blood from Ribs

• Thoroughly removing the blood prevents any off-flavors and results in a cleaner taste.
  2. Maintaining a Clean Broth
• Skim off any foam while boiling, and add a little water if the broth reduces too much.
  3. Order of Vegetable Addition
• Adding onions too early can make them mushy, so it's best to add them at the end.
  4. Fragrant Finish
• Add green onions and chili peppers at the end to enhance the flavor and color.

Precautions

• Don't overcook the ribs, as this can make them tough. Adjust the cooking time accordingly.
• Adjust the amount of soy sauce in the marinade to avoid making it too salty.

The Charm of Baek Jong-won's Galbi-jjim

Baek Jong-won's galbi-jjim recipe is characterized by its simplification of the cooking process while maintaining a deep flavor. The rich combination of ribs, vegetables, and savory marinade makes this dish satisfying for any occasion, from special celebrations to everyday meals.

Try making this easy and delicious holiday dish using Baek Jong-won's galbi-jjim recipe! ☺