Galbi jjim is a Korean version of braised ribs. It is cooked slowly to make sure the meat is tender and bones are almost falling off. Galbi Jjim is very popular in Korea and you can eat this food in almost all the restaurants in the country. You can use boneless beef but it won't be an original one so using the short ribs cut is the perfect meat for this dish. The point on using the rib cut is that the bone marrow has the touch of flavor that it can give richer taste to it. This food is similar to the Filipino style caldereta and since this one is stew, I can still think of several dishes that are very similar to Galbi Jjim. I have tried this recipe with goat's meat and even with rabbit's meat. The outcome was good so If you don't like the beef, you can replace it with meats that you want, just do not remove the bones. Here is the recipe:
HOW TO COOK GALBI JJIM (RECIPE)
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 5 servings
Ingredients:
1 kilo of short ribs, cut into serving pieces
6 tablespoon brown sugar
5 tablespoon soy sauce
2 tablespoon Japanese sake
5 cloves garlic, minced
2 stalks spring onion, chopped
1 small size sweet onion, thinly sliced
1 tablespoon sesame seed, roasted and ground
1 tablespoon sesame oil
1/2 cup asian pear, diced
2 pieces kartoffel or potatoes, peeled and quartered
2 carrots, peeled and cut into cubes
1 cup of water
oil
Preparation and step by step cooking procedure:
1. Prepare the ribs by washing it with running water.
2. In a skillet, pour 1 tablespoon of oil, saute garlic until browned.
3. Add the ribs and saute and the reddish color is gone.
4. In a pressure cooker, combine all the ingredients except pear, carrots and potatoes.
5. Bring to a boil. Lower the heat when boiling. Simmer for about 1 hour.
6. Add potatoes, asian pear and carrots.
7. Simmer for another half an hour.
8. Transfer to a bowl and serve with rice.
HOW TO COOK GALBI JJIM (RECIPE)