Galbi Jjim, Korean beef rib stew
What’s your favorite food to eat on a cold winter night? We Koreans tend to crave a good hearty soup or stew. One of my old time comfort foods is Galbi Jjim, braised beef rib strew with a bowl of steamy rice and kimchi. Why don’t you try making it for dinner tonight? Life’s Delicious, Taste it!
Galbi Jjim (Beef Rib Stew)
Yields 4-5 servings
• 3 lbs short ribs, rinsed in cold water
• ¾ cup low sodium soy sauce
• ½ cup sugar or agave
• 1 Asian pear, peeled and grated
• 3 garlic cloves, minced
• 1 oz, freshly minced ginger
• 2 tablespoons cooking wine
• 1 tsp sesame oil
• 1 teaspoon freshly ground black pepper
• 2 medium sized potatoes, peeled and cut into large chunks
• 2 carrots, peeled and cut into large chunks
• 6 pieces of chestnuts and dried dates (jujube)
• 6 pieces of shitake mushrooms, stemmed and sliced in half
• 2 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
1. Place short ribs in a large pot and fill with water until ribs are just covered.
2. Turn on the stove in medium high heat and bring the ribs to a boil. Boil for half hour.
3. Drain and rinse excess fat off short ribs.
4. Place ribs back into the pot along with soy sauce, sugar, Asian pear, garlic, ginger, cooking wine, sesame oil, black pepper, and 2 ½ cups water.
5. Cover pot and bring to a boil. Boil for another half hour.
6. Add potatoes, mushrooms, chestnuts, jujube and carrots to the pot, cover and simmer for 45 minutes.
7. Serve braised short rib stew over rice and top with green onions and sesame seeds.