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I’m sure by now you’ve heard of Korean beef short rib stew. They’re a dish that’s been taking the food world by storm, and for good reason they’re delicious. The sweet, sticky, and salty sauce tick all the boxes when it comes to flavor.
What you may not know is that they’re also really easy to make. Complex in flavor and simplistic to cook, you need to cook this Korean dish at least once. What I can promise you is when you’ve cooked them once you and the family will be addicted.
Korean food has become famous around the world for its uniqueness. It covers all the bases when it comes to flavor, salty, sweet, spicy, and sour. So if you’ve been wanting to try this popular Korean beef stew now’s your chance. This recipe is perfect for a weekend dinner and is best made the day before so you’ll need to plan ahead.
Korean Beef Short Rib Stew The Preparation
- When you buy your beef ribs ask your butcher to cut them into 5-cm or 2-inch pieces. Or if you have a Korean butcher in your neighborhood pay them a visit. Before you start cooking you’ll need to sock your beef ribs in cold water for around 4 hours, changing the water after 2 hours.
Why Do You Soak Short Ribs?
Socking beef ribs in cold water will draw out any access blood that is present in the meat. If this step is missed the blood in the beef ribs will leach out in the cooking process and make the sauce and meat bitter.
- Drain off the water and place them into a large pot, and cover them with water. Bring to the boil and drain off the water leaving the ribs in the pot. Pour in the marinade with 2-3 cups of water and mix well. For this recipe, I’m using a store-bought marinade, galbi sauce. Or you can make your own marinade. If you’re making this for the first time use the galbi sauce for convenience.
- Bring the beef ribs to a boil and place the lid on and simmer on low heat for 3 hours. The beef ribs should be tender and the sauce should have some good color.
The next time you make your Korean beef short rib stew (trust me, you will make it again) try making your own marinade. The galbi sauce has a sweet-salty flavor and also goes great with chicken.
Galbi Marinade For Korean Braised Beef Short Ribs
The short rib marinade is simple to smash together and tastes delicious. Plus, you can customize it to your liking. So give it a try and see how it compares to the galbi sauce.
- ½ nashi pear aka Asian pear or kiwifruit – peeled and diced
- 2 spring onions aka scallions – finely sliced
- ½ onion – diced
- 4 Tbsp dark soy
- 4 Tbsp brown sugar
- 2 cloves garlic
- 1 tsp fresh ginger – peeled and grated
- 1 Tbsp sake or rice wine aka mirin or Soju
- 2 tsp ground black pepper
- 2 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Place the nashi pear, spring onions, onion, dark soy, brown sugar, garlic, ginger, rice wine, and pepper into a blender. Blend to a smooth paste, it will be thin, so don’t worry.
Remove to a bowl and stir in the sesame oil and sesame seeds. Adding the sesame oil last and stirring it in will give the sauce a good balance of sesame flavor.
Is Galbi Jjim Sweet?
Yes, Galbi Jjim can have a sweet flavor. The sweetness in a galbi jjim comes from the sauce and the red dates. There are variations of this dish, so it might also depend on the recipe that’s used. But overall, this is a savory dish with a touch of sweetness.
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Korean Braised Beef Short Rib Stew – Galbi Jjim
Korean Braised Beef Short Ribs
- 4lb/2kg Beef short ribs - cut into 5-cm/2-inch pieces
- 17.6oz/500g jar Galbi sauce
- 2 cups Water
- 2 each Carrots - peel and cut into roughly 1-cm or 0.4-inch pieces
- ¼ each White Korean radish - peel and cut into evenly sized pieces
- 5 each Red dates - Jujube
- 5 each Dried shitake mushrooms - soak the mushrooms in hot water for 30 minutes unit soft
- 1 bunch Spring onions aka scallions
Prepping The Ribs
- Before you start cooking you’ll need to sock your beef ribs in cold water for around 4 hours, changing the water after 2 hours. Drain off the water and place them into a large pot, and cover with water. Bring to the boil and drain off the water leave the ribs in the pot.
Stewing The Short Ribs
- Pour the marinade over the ribs mix well and add 2-3 cups of water. For this recipe, I’m using a store-bought marinade galbi sauce. Or you can make your own marinade. If you’re making this for the first time use the galbi sauce for convenience.
- When the soaked shitake mushrooms have reconstituted and become soft drain cut into quarters discarding the stalks.
- Bring the beef ribs to a boil and add the carrots, white radish, mushrooms, and dates. Place the lid on and simmer on low heat for 3 hours. The beef ribs should be tender and the sauce should be a dark color.
- Thinly slice the spring onions. Place the ribs into a serving bowl and garnish with the spring onions.
Serving Size: 200g Korean beef short rib stew
Calories 533 | Total Fat 30.1 g | Carbohydrates 49.6 g | Fiber 1.5 g | Protein 48 g | Iron 2.2 mg
So there you have it, my friends, my Korean beef short ribs recipe. The dish is taking over the food world by storm and is ridiculously easy to make. With only a handful of ingredients and minimal prep time and about three hours of passive cooking.
This dish is complex in flavor, this beef dish is simple to make, and it will definitely impress your friends and family. I highly recommend giving this Korean beef short rib stew a try at least once in your life it will not disappoint.