Galbijjim (Braised Short Ribs)
A luxurious dish of braised beef short ribs with a sweet and savory sauce, often prepared for holidays.
Contains common allergens
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Instructions
- 1
Submerge the short ribs in cold water for 30 minutes to draw out excess blood. Drain, then boil the ribs in a large pot of water for 5-7 minutes to remove impurities. Drain again and rinse the ribs thoroughly under cold running water.
- 2
In a blender, puree the Asian pear, onion, and garlic until completely smooth. Mix the puree with the soy sauce, brown sugar, and sesame oil.
- 3
Place the cleaned ribs in a heavy-bottomed pot or Dutch oven, pour the marinade over them, and add 2 cups of water. Bring to a boil over medium-high heat.
- 4
Once boiling, reduce the heat to low, cover the pot tightly, and simmer gently for 1 hour, stirring occasionally to ensure even cooking.
- 5
Add the carved chunks of carrot, Korean radish, and peeled chestnuts to the pot.
- 6
Leave the pot uncovered and increase the heat to medium. Simmer for an additional 30-40 minutes until the vegetables are tender, the meat is falling off the bone, and the sauce has reduced to a thick, glossy glaze.
Plan it in Listahan
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