Blanch ribs first
Short pre-cooking dissolves the blood residues and protein foam from the bone and meat. The final braising process thus tastes clearer.
Korean Recipe
Galbi-jjim
Blanching cleans the bones and stock, long, gentle braising makes the meat tender. Vegetables and the remaining seasoning sauce are added later and retain their shape.
Total time
3 hr 10 min
Calories
760 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Korean braised beef ribs for special occasions
Galbi-jjim is a festive braised dish in which beef ribs soften but are not supposed to break down completely from the bone. Asian pear in the sauce delivers mild sweetness and helps tenderise the meat. To prevent radish, carrots and chestnuts from overcooking, they are added only after the first long stewing phase. The result is not soup, but meat and vegetables in a small amount of concentrated, shiny sauce.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Galbi-jjim
Galbi-jjim braises beef ribs with Korean radish, carrots, shiitake and chestnuts in a shiny sauce of soy sauce, pear, garlic and sesame.
Ingredients
6 servings
Method
-
1
watering and blanching the ribs
Soak the ribs in cold water for 30 minutes, change water once, then bring to the boil with fresh water, blanch for 5 minutes and rinse thoroughly.
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2
Puree seasoning sauce
Mix the pear, soy sauce, rice wine, sugar, onion, garlic, ginger, sesame oil and pepper until smooth, setting half aside for the later cooking phase.
-
3
First braising phase
Boil the ribs with 1.2 litres of water and the first half of the sauce. Skim, cover and simmer gently over low heat for 70 minutes.
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4
Scoop off fat
Remove the lid and scoop as much fat as possible from the surface, so that the sauce remains strong but not oily.
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5
Add vegetables and remaining sauce
Place the radish, carrots, shiitake, chestnuts and the rest of the seasoning sauce in the pot and simmer for another 35 to 45 minutes, half covered.
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6
Sauce
When the meat is tender, remove the lid and reduce the sauce for 10 to 15 minutes, gently twirling the pan to prevent the vegetables from breaking.
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7
Serve
Place galbi-jjim in a deep serving bowl, sprinkle with sesame seeds and spring onions and serve with hot rice.
Kitchen know-how
Tips for Galbi-jjim
Rounding off vegetable edges
Rounded radish and carrot pieces come together less strongly during long braising and retain their shape better.
Variations
How to adapt this recipe
Replace chestnuts with 400 g of waxy potatoes and add them together with the carrots. It is a simpler everyday version.
Stir two tablespoons of gochugaru into the second half of the seasoning sauce. Gochujang would change the clear soy-pear sauce more.
Nutrition per serving
760kcal
39.0 gCarbohydrates
51.0 gProtein
44.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Galbi-jjim
Meaty cross ribs or short ribs with bones are ideal, and the butcher should cut them into pot-sized pieces without leaving many bone fragments.
Cold water dissolves some of the blood and bone juice. Together with the subsequent blanching, a cleaner tasting braising process is created.
A ripe firm pear works, but tastes sweeter and less watery. Then, reduce the amount of sugar by about a third.
A stick or small knife slides easily into the meat, but the ribs still stick together. Tough meat needs further gentle cooking time.
Yes. The next day, the solidified fat can be removed very easily. Warm the dish slowly with a little water to prevent the sauce from burning.
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