Galbi Jiim (Korean beef short rib stew)

 

Before I start, let me I apologize for my long disappearance. Sometimes I wish that I could just stretch my day a little longer so I could get more things done. I found that in order to juggle and balance your work and family lives, you have to sacrifice many things that you would love to do at your leisure. Most of my time beside work evolve around cleaning, cooking, doing homework and being a "chauffeur" for my son to his extracurricular activities. The day goes by so quick and when I do have a little time for myself, I just want to lay down and do absolutely nothing else! So ... that is my excuse!:)

Anyway, back to the topic, I made this Galbi jiim dish a while back, following one the popular Korean cooking blog called Maangchi. In my opinion, this dish is best enjoyed in a cold winter day with some homemade kimchi, and a bowl of hot steamed rice. Also, don't forget to accompany some soju or beers with this delicious, comfort meal. It may take some times to prepare and cook, but at the end of the day, you will be rewarded with an awesome homemade beef stew that will knock your socks off. My hubby gave it two thumbs up!

(Recipe adapted from Maangchi with some modifications)

Ingredients:

◦ 3 lbs of beef short ribs

◦ Water, 2 cups

◦ Cooking wine, 2 tbsp (I used Japanese mirin sake)

◦ Soy sauce, 6 tbsp

◦ Black pepper, 1 tsp

◦ Brown sugar, 2 tbsp

◦ Garlic, 8 cloves minced

◦ Green onion

◦ 1 Onion, sliced

◦ Sesame oil, 1 tbsp

◦ 2 large carros and 4 white or red potatoes

◦ 1 daikon radish

◦ 10 dried Shitake mushrooms (I replaced this with king oyster mushrooms)

◦ Mool yeot (Korean corn syrup), 2 tbsp

 

Instructions:

1. Soak Shitake mushrooms in warm water for about 4-6 hours (omit this step if you use fresh mushrooms).

2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times. Make 2 slits between each cube of beef on the opposite side of the bone.

3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.

4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating foams.

5. Throw away the boiling water and clean the pot.

6. Place the cleaned beef short ribs in the pot. 

 

 

7. In a mixing bowl, combine 2 cups of water, 6 tbs soy sauce, 8 cloves of minced garlic, 1 sliced onion, 2 tbs cooking wine, and 2 tbs brown sugar. Add it to the short ribs in the pot. 

 

 

8. Boil it over medium heat for 1 hour.

9. While it boils, you can prepare the other ingredients: Cut carrot, potatoes and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls ). Cut the soaked shiitake mushrooms into bite size.


*tip: You can add several skinned chestnuts and gingko nuts. 

 

 

10. Open the lid of the pot and add all ingredients (carrot, potatoes, radish, and  shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.


*tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat. 

 

 

 

11. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.

12. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ tsp black pepper, and heat it up over high heat. Mix it well until liquid evaporates. Transfer galbi jjim to a platter and sprinkle some green onions for garnish before serving.