Galbi Jjim is a traditional short ribs stew rich in taste and history! This recipe is a symbol of festivities and usually prepared in occasion of family gatherings for centuries! The ribs are slowly braised in a rich sweet a sour sauce along with mushrooms and other vegetables: delicious!
- 6 beef short ribs
- 1/2 yellow onion
- 2 carrots
- 2 spring onions
- 3 cloves garlic
- 1/2 daikon
- 8 petite gold potatoes
- 8 jujube dates
- 16 dried shiitake mushrooms (alternatively, fresh mushrooms)
- 1/2 apple
- 1/2 pear
- 2 tbsp Korean plum extract
- 1 tbsp grated ginger root
- 5 tbsp soy sauce
- 1/4 cup Mirin rice vine
- 1 pint beef broth
- 1 tbsp toasted sesame oil
- 3 tbsp corn syrup (alternatively, honey)
- 1 tbsp sesame seeds
- 2 tbsp Korean chili pepper
- 1 dash black pepper
- to taste table salt
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ORIGIN OF GALBI JJIM
The origin of Galbi Jjim is ancient and derives from the importance of beef meat into the history of Korean cuisine.
For more than 400 years, from the 14th to the 18th century, the beef meat had been served exclusively on the King tables of the Joseon dynasty. Starting from the reign of King Taejo (1392-1398), only the royal butchers were allowed to slaughter the cattle.
This because the importance of the cattle into the Korean economy was mainly dependent on agriculture, and the importance of cows as working animals was critical.
During the centuries, the prohibition to butcher cows had been more flexible: the countrymen started to slaughter and eat the old animals.
The beef meat was preserved for the festivities: the noblest cuts were usually grilled, and the tougher and fatter parts used to be boiled, steamed, or braised.
Starting from the middle of the 18th century, the Joseon family changed the law supporting the proliferation of cattle intended to slaughter between the population.
This critical change of direction has been crucial for the Korean cuisine: recipes like Galbi Jjim, even if still expensive, were introduced every week into the people’s diet, particularly on Sunday family gatherings.
The first written recipe of Galbi Jjim was published at the end of the 19th century in the cookbook Siuijeonseo.
This recipe is far from the contemporary Galbi Jjim. The short ribs are braised along with beef intestines and lungs; the sauce is very simple and made just with soy sauce, sesame oil, and sesame seeds; the vegetables are not essential and copious like in the modern variation.
GALBI JJIM TIPS AND VARIATIONS
MUSHROOMS – Shiitake mushroom is a classic ingredient of Galbi Jjim. Even if fresh mushrooms are a great option, I prefer to use dried Shiitake for their intense flavor.
OTHER VEGETABLES – The other vegetables traditionally used in this recipe are carrots and daikon radish. Potatoes are often used instead of daikon: I prefer to add both daikon and potatoes! The vegetables are usually shaped on the same size and with rounded corners.
GALBI JJIM BROTH – Depending on the different family recipes, the broth used to coo the Galbi Jjim is different. Someone like to add more vegetables and flavors to the boiling short ribs and use the broth resulting after the ribs boiling. Some others prefer to use beef broth previously prepared. I prefer this last option: in this way, i’m using a stock more balanced in flavors and fats.
GALBI JJIM MARINATING – Some chefs prefer to marinade the Galbi Jjim after adding the Sweet and sour sauce one night in the fridge before braising. If I have time, I prefer to store the pot 1 night after entirely prepared or serve immediately.
STORING AND SERVING – As I said, it is possible to store the Galbi Jjim up to a couple of nights into the fridge: this will save time and will intensify the flavor! In this case, re-heat the pot very slowly to preserve the meat tenderness.
In a blender pour the following ingredients in pieces: - 1/2 onion - 3 cloves of garlic - 1/2 apple - 1/2 pear - 2 tbsp of Korean plum extract - 1 tbsp of freshly grated ginger root - 5 tbsp of soy sauce - 1 tbsp of toasted sesame oil - 3 tbsp of corn syrup - 2 tbsp of Korean chili pepper Then, mix until smooth and consistent, and store in the fridge.
DRIED SHIITAKE MUSHROOMS
PREPARING THE SHORT RIBS
KOREAN SWEET AND SOUR SAUCE
BOILING THE SHORT RIBS
BRAISING THE SHORT RIBS
VEGETABLES, MUSHROOMS, AND DATES
FINISHING AND SERVING
Serving Size 1
Amount Per Serving Calories 1168 Total Fat 35g Saturated Fat 14g Trans Fat 2g Unsaturated Fat 20g Cholesterol 128mg Carbohydrates 172g Net Carbohydrates 0g Fiber 13g Sugar 32g Sugar Alcohols 0g Protein 51g
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In a blender pour the following ingredients in pieces:
- 1/2 onion
- 3 cloves of garlic
- 1/2 apple
- 1/2 pear
- 2 tbsp of Korean plum extract
- 1 tbsp of freshly grated ginger root
- 5 tbsp of soy sauce
- 1 tbsp of toasted sesame oil
- 3 tbsp of corn syrup
- 2 tbsp of Korean chili pepper
Then, mix until smooth and consistent, and store in the fridge.