Galbi jjim can be made with beef ribs or pork ribs. Chunky ribs are braised in a soy sauce based seasoning with various vegetables.
Ingredients 600g beef ribs (Stock: 3 liters water, 1 tbsp soy sauce, 2 tbsp cooking wine, 1 leek, 5 cloves garlic, 120g radish), 50g carrots, 3 chestnuts, 1 tbsp sesame oil
Seasoning 1 liter stock, 5 bsp soy sauce, 4 tbsp pineapple juice, 3 tbsp honey (sub.: corn syrup or sugar), 2 tbsp onion juice, 2 tbsp cooking wine, 2 tsp crushed garlic, 1/2 tsp black pepper
① Cut ribs about
5cm long and soak
in cold water for
about 10 minutes to
remove excess red
juice, then clean and
parboil.
② In a pot add parboiled ribs, water, soy sauce, cooking wine, green
onion, garlic and radish to make stock. Boil for 30 minutes, then
remove ribs and run stock through a cheese cloth or colander.
③ Cut carrots to size of chestnuts
(rounding edges), then boil both
for about 2 minutes.
④ Make seasoning sauce. (CLOCKWISE ▶ Cooking wine, onion juice, pineapple juice,
black pepper, crushed garlic, soy sauce, honey, beef stock)
⑤ Combine ④ and ribs in a big pot and cook
on medium heat for 20 minutes. Then add ③ and simmer for additional 10 minutes on low
heat. Add sesame oil before turning off heat.