Galbi Jjim

Today we are making Galbi Jjim! If you’re in the mood for a hearty, meaty stew with aromatic notes of soy sauce, garlic, and ginger, then you’re in the right place. This dish is full of flavour and it is absolutely delicious.

This incredible stew is made with short ribs; in fact, the title translates to “short-rib stew.” If you’re unfamiliar with Korean cuisine, you may feel slightly intimidated about this recipe, but not to worry, this dish is as simple as making Dakbokkeumtang.

Ingredients

Beef short ribs, White Vinegar, Beef stock cube, Garlic cloves, Onion, Ginger, Potato, Gochugaru, Gochujang, Tomato paste, Dark soy sauce, Sesame seed oil, Oyster sauce, Ground Black pepper.

Beef short ribs are the centrepiece of this dish. When slow-cooked, the meat’s flavours are amplified. White vinegar adds a zesty acidity and helps to balance the richness of the meat. The beef stock cube imparts a rich, savoury flavour to the dish. Garlic cloves and onions offer layers of caramelization that build the foundation of the dish. Ginger introduces a warm spiciness; using the fresh root for this recipe is advised. Potatoes add substance and absorb the stew’s flavours, making each bite more satisfying.

Gochugaru, or Korean red pepper flakes, adds a smoky heat, while gochujang, a fermented chili paste, adds a complex, subtle heat. Tomato paste thickens the gravy and enhances the beef’s richness. Dark soy sauce adds a savoury flavour. Sesame seed oil adds a nutty aroma whilst oyster sauce provides richness. Many of these ingredients can be purchased from an Asian supermarket or from online.

Instructions

Mince the garlic cloves and finely chop the onion and ginger. You can use ginger paste in place of the fresh ginger. Peel, rinse, and chop the potato into one-inch cubes.

There are two types of ribs: short ribs and back ribs. The back ribs are longer, slightly curved, and tube-like. The meat is tender, lean, and there is more meat between the bones. These ribs are often grilled or barbecued. 

Short ribs are shorter, flatter, and fattier. Most of the meat is on one side of the bone, which is tough but flavourful. Short ribs are traditionally used in Galbi Jjim. When you purchase the ribs, choose the short ribs with thick meat, and ask the butcher to cut them into 1-inch lengths if they are not already cut. 

First, lay the ribs flat on the cutting board, then cut the meat vertically along one side of the rib bone. Then thoroughly rinse the ribs in running water, especially around the cut edges. Be careful not to brush your finger against the bones, as they may have sharp edges. 

When the ribs are cleaned, cut them horizontally in half to spread the meat like an open book. This step will be easier if the meat is still semi-frozen. Make sure not to cut the meat all the way through, as it must remain attached to the bone. Thinly slicing the meat horizontally will reduce cooking time and make it softer and more flavourful. 

Transfer the ribs to a pot and add enough water to cover them. Boil the ribs for five minutes. Thereafter, remove the ribs from the pot, drain the scum, and return the ribs to the pot. This step is to remove the upper layer of debris that floats on the top during the boiling process, this extra measure will ensure that the Galbi Jjim has a clean taste without any gritty bits and pieces.

Add about 1 litre of tap water to the pot, or enough to cover all the ribs. Add the white vinegar, ginger, and the beef stock cube to the pot, and boil, with the lid closed, for 60 minutes on medium-low heat. If you have a pressure cooker, cooking the meat will take only 30 minutes. Keep adding 1/2 cup of water every 20 minutes or so to keep the ribs submerged.

While the ribs cook, prepare the sauce. In a small bowl, add gochugaru, gochujang, soy sauce, sesame seed oil, tomato paste, and black pepper. Stir until it forms a ball of paste. After the meat has been slow-cooked, add the sauce, garlic, and onion to the pot, and gently stir to mix.

Add the potatoes to the pot and cook for 20 to 30 minutes on medium-low heat, stirring every 3 to 5 minutes. This is a crucial step to avoid burning the food, so do not walk away from the kitchen, especially in the last ten minutes of cooking.

In the last ten minutes, reduce the temperature to the lowest and constantly stir the ingredients from bottom to top. The galbi jjim will be ready as soon as the potatoes are fully cooked. Garnish with parsley, and serve with steamed rice and kimchi.

What to Serve Galbi Jjim with?

There are many side-dishes that will pair well with Galbi Jjim. Consider Steamed White Rice, Jasmine rice or brown rice. South Koreans also enjoy serving Spicy cabbage Kimchi with this dish. You can also pair it with Buchu Kimchi which uses Garlic chives. If that is unavailable, consider Pa Kimchi which is made with Spring onions and Gochugaru.

How to Store and Reheat Galbi Jjim?

To store the galbi jjim in the fridge, first cool it completely, then transfer it to an airtight container. It will last for 4 to 5 days in the fridge. It is not recommended to freeze galbi jjim, as the flavour and texture may change. Reheating galbi jjim can be done on the stovetop, simply reheat the whole pot, or in the microwave for 1 or 2 portions. To reheat on the stove, add a quarter cup of water to the pot and set the temperature to medium-low.

While reheating, stir the food continuously to prevent burning. Reheating galbi jjim in the pot should take about four to five minutes. To reheat in the microwave, add galbi jjim to a microwave-safe plate, add 1/2 tablespoon of water, cover with a microwave-safe lid, and cook for 1 to 2 minutes on the highest power.