Braised Beef Short Ribs
My family is always thrilled when they see galbijlim on the table. In Korea this richly flavored dish is usually made for special occasions like New Year's Day, the Korean harvest festival of Chuseok, a family member's birthday, or another special day or party, like an anniversary.
The beefy ribs are braised in a sweet and savory soy sauce broth until the meat can be easily pierced with a skewer and is just about falling off the bone. It stays intact, though, maintaining a tender, juicy texture. And the mirim makes the dish smell so good.
But what makes this dish extra special are the colorful ingredients braised along with the beef and ginkgo nuts, with pine nuts added as a garnish. Fresh, good-quality chestnuts are available only in the fall, but Korean grocery stores stock frozen and canned chestnuts year-round. use canned chestnuts all the time for galbijjim; they taste better than frozen and work better in the dish.
Braised Beef Short Ribs
Rated 5.0 stars by 1 users
Category
Beef Recipe
Servings
4-6
Prep Time
45 minutes
Cook Time
90 minutes
Author:
Eleonor’s Kitchen
My family is always thrilled when they see galbijlim on the table. In Korea this richly flavored dish is usually made for special occasions like New Year's Day, the Korean harvest festival of Chuseok, a family member's birthday, or another special day or party, like an anniversary.
The beefy ribs are braised in a sweet and savory soy sauce broth until the meat can be easily pierced with a skewer and is just about falling off the bone. It stays intact, though, maintaining a tender, juicy texture. And the mirim makes the dish smell so good.
But what makes this dish extra special are the colorful ingredients braised along with the beef and ginkgo nuts, with pine nuts added as a garnish. Fresh, good-quality chestnuts are available only in the fall, but Korean grocery stores stock frozen and canned chestnuts year-round. use canned chestnuts all the time for galbijjim; they taste better than frozen and work better in the dish.
Ingredients
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4 dried shiitake mushrooms, washed and soaked in 2½ cups cold water for 3 to 4 hours, until soft
½ cup mirim (aka mirin)
Or water
½ cup soy sauce
¼ cup dark brown or white sugar
½ teaspoon ground black pepper
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8 garlic cloves, minced
-
1 teaspoon minced peeled ginger
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8 ounces Korean radish or daikon, peeled
-
1 or 2 large, thick carrots (about 8 ounces), peeled
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1kg beef short ribs, rinsed and soaked in cold water for 30 minutes
12 canned chestnuts, drained, or 12 fresh chestnuts, shelled and skinned
8 large dried jujubes, pitted
2 tablespoons rice syrup or 5 teaspoons sugar or honey
12 pine nuts, tips removed
12 ginkgo nuts, shelled and cooked
Directions
MAKE THE SEASONING SAUCE AND VEGETABLES
1. After soaking the mushrooms, place a strainer over a bowl and drain.
2. Measure out 2 cups of the soaking water and transfer to a medium bowl; discard the remainder.
Add the mirim, soy sauce, sugar, pepper, garlic, and ginger and mix well with a spoon. Set the seasoning sauce aside.
3. Remove the stem from each mushroom and discard or reserve for future use in Vegetarian Soybean Paste Stew with Mushrooms (page 90) or another dish. Cut each mushroom cap into quarters and transfer to a bowl.
4. Cut the radish into 1½-inch cubes and round the edges of each cube with a paring knife to make (approximately)1-inch balls. Add to the bowl with the mushrooms.
5. Cut the carrots into 1½-inch cubes and round the edges of each cube with a paring knife to make (approximately)1-inch balls. Add to the mushrooms and radish balls.
COOK THE BEEF SHORT RIBS
1. Fill a large, heavy pot halfway with water and bring to a boil over medium-high heat. Drain the ribs, rinse again, and add to the boiling water. Blanch for 5 minutes, stirring a few times. Drain and rinse thoroughly with cold water. Return the ribs to the pot and add the seasoning sauce. Cover and cook over medium-high heat for 20 minutes
2. Stir in the mushrooms, radishes, and carrots.
If using fresh chestnuts, stir them in now. Cover, reduce the heat to low, and cook for 1 hour, stirring occasionally.
3. Stir in the jujubes, canned chestnuts cf using).
Ace syrup. Cover and simmer for another 10 minute, or until the meat is just about falling off the bone, Thicker short ribs will take longer. To check, poke the meat with a wooden skewer. If the meat is tender enough to serve, the skewer should go through easy If it does not, cook a little longer, anywhere from 15 to 30 minutes, depending on the thickness of the shon
ribs.
4. Increase the heat to high and spoon any remaining broth from the bottom of the pot over the meat and vegetables for a few minutes, until most of the sauce has reduced and the meat and vegetables are nicely glazed. Transfer to a large platter, sprinkle with the pine nuts and ginkgo nuts, and serve.