Galbi Jjim Recipe: Korean Braised Short Ribs for Holidays

Full transcript

Annyeong, yeoreobun! It's Yul from KVIBE IDOLS. Today's dish is for special days. Galbi jjim, Korean braised short ribs. On Seollal and Chuseok, the big Korean holidays, this is the star of the table.

First, soak one kilo of beef short ribs in cold water for one hour to remove the blood. Then boil them for five minutes, throw that water away, and rinse the ribs. This makes the sauce clean.

Make the sauce. Mix half a cup of soy sauce, three spoons of sugar, two spoons of honey, a grated Asian pear, a lot of minced garlic, a little ginger, black pepper and sesame oil. The pear makes the meat soft and sweet.

Put the ribs in a pot with the sauce and two cups of water. Simmer it with the lid on for about one hour.

Now add big chunks of radish, carrot and a few shiitake mushrooms. Simmer for thirty more minutes, until the sauce is thick and shiny. At the end add jujubes, chestnuts and a few ginkgo nuts if you have them.

Yul's tip! Make it one day ahead. Put it in the fridge, remove the fat from the top, and reheat it. It tastes even better the next day. Masitge deuseyo!