Blanch ribs first
Short precooking dissolves blood residues and protein foam from bones and meat. The braising base therefore tastes clearer.
Korean Recipe
Galbi-jjim
Blanchieren cleans bones and broth, long gentle simmering makes the meat tender. Vegetables and rest of seasoning sauce come later and retain their shape.
Total time
3 hr 10 min
Calories
760 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Korean stewed beef ribs for special occasions
Galbi-jjim is a festive stew in which beef ribs are supposed to soften, but not completely disintegrate from the bone. Asian pear in the sauce provides mild sweetness and supports delicacy. To prevent radish, carrots and marons from being boiled, they are only added after the first long stew phase. The result is not soup, but meat and vegetables in a little concentrated, shiny sauce.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Galbi-jjim
Galbi-jjim stews beef ribs with Korean radish, carrots, shiitake and marons in a shiny sauce of soy sauce, pear, garlic and sesame.
Ingredients
6 servings
Method
-
1
Watering and blanching ribs
Water ribs for 30 minutes in cold water, change water once. Then boil with fresh water, blanch for 5 minutes and rinse thoroughly.
-
2
Puree seasoning sauce
Mix the pear, soy sauce, rice wine, sugar, onion, garlic, ginger, sesame oil and pepper smoothly.
-
3
First phase of blackout
Boil ribs with 1.2 liters of water and the first half of the sauce. Skimmer, cover and simmer gently for 70 minutes in a small heat.
-
4
Deplete fat
Remove lids and skim off as much fat as possible from the surface. So the later sauce remains strong, but not oily.
-
5
Add vegetables and rest of sauce
Place radish, carrots, shiitake, marons and other sauces in the pot. Simmer for another 35 to 45 minutes half covered.
-
6
Concentrate sauce
When the meat is soft, remove the lid and reduce the sauce for 10 to 15 minutes. Swirl the pot carefully so that the vegetables do not break.
-
7
Arrange
Place Galbi-jjim in a deep serving bowl. Sprinkle with sesame and spring onions and serve with hot rice.
Kitchen know-how
Tips for Galbi-jjim
Round off vegetable edges
Rounded radish and carrot pieces collide less strongly with long smithing and keep their shape better.
Variations
How to adapt this recipe
Replace marons with 400 g of waxy potatoes and add them together with the carrots. This is a more simple everyday variant.
Stir two tablespoons of Gochugaru into the second half of the seasoning sauce. Gochujang would change the clear soy-pear sauce more strongly.
Nutrition per serving
760kcal
39.0 gCarbohydrates
51.0 gProtein
44.0 gFat
Values are estimates per serving 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. The butcher should saw them in pot-appropriate pieces without leaving many bone fragments.
Cold water dissolves a part of blood and bone juice. Together with the subsequent blanching, a clean taste of stench develops.
A ripe solid pear works, but tastes sweeter and less watery. Then initially reduce the amount of sugar by about a third.
A stick or small knife glides easily into the meat, but the ribs remain together. Tough meat needs more gentle cooking time.
Yes. The next day, the frozen fat can be removed particularly easily. Warm the dish slowly with some water so that the sauce does not burn.
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