My Foodie Experiments: Beef Short Ribs (galbijjim or kalbi jim)

July 18, 2011 / 2 Comments
My apologies for the long absence everyone! A lot of things seem to be happening at once that somehow I am backlogged with all the entries I should be posting here.

Well, I had another Korean cooking experiment this time with beef short ribs. I got my ribs from Monterey as I think that no other meat shop offers quality cuts unless of course you have your neighborhood butcher that you can request specific cuts from. The recipe is again from my favorite Korean cooking site – Maangchi.

Hope you guys enjoy making this one. Just be sure that you make it ahead of time because you need to get the short ribs really soft to be able to enjoy the meat.
 
Ingredients:

2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup).


Soak 5 shiitake mushrooms in warm water for about 4-6 hours. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles. Throw away the boiling water and clean the pot. Place the clean beef short ribs in the pot.
 
Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tablespoons soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tablespoon rice wine, and 1 tablespoon brown sugar. Add it to the short ribs in the pot. Boil it over medium heat for 20 minutes. While it boils, you can prepare the other ingredients:

Cut carrot 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.

Open the lid of the pot and add all ingredients (carrot, radish, 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.

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. Add 2 tablespoons of moolyeot (corn syrup), 1 tablespoon sesame oil, ½ teaspoon black pepper, and heat it up over high heat. Mix it well until liquid evaporates. Transfer galbijjim to a platter before serving.

NOTE: I did use splashes more of sesame oil because I really love how it lends an authentic taste to the dish. I also made some adjustments on the seasoning depending on how you like it. So please, indulge yourself. The shiitake mushrooms really tasted good in this dish. Sort of like a meat extender.

 
 

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