Korean Beef Short Rib Stew (Galbi Jjim)

Korean Beef Short Rib Stew (Galbi Jjim)

7 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    2 h 50 m
  • Ready In

    4 h 5 m
KANGARYOO
Recipe by  KANGARYOO

“This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
  2. Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
  3. Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
  4. Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

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Reviews (7)

Rate This Recipe
Avon- status quo PRO
15

Avon- status quo PRO

Skipped both the chestnuts and the dates, and since they were optional, I didn't think they would make much difference in my overall opinion of this dish. Can't really put my finger on what it was that I wasn't that crazy about. Basically, it was a stew with a slightly off taste. I guess I was hoping that it would be more of a glazed sweetened rib, but it wasn't. I think I will stick to a more traditional savory stew next time I make stew, and find a more glazed BBQ type recipe for the short ribs.

jess
9

jess

Very tasty!!! I skipped the soaking and didn't have time for it to simmer quiet as long as indicated. Skipped the corn syrup/waterchestnuts/dates/green onion, used whole button mushrooms. The person who said they had to use extra water probably didn't cover the pot while simmering. Next time I'll add more potatoes and carrots.

luishenao617
9

luishenao617

The end result is worth the wait, its an excellent tasting dish. I had a problem with the recipe, i just dont see how this dish can cook that long with only 2 cups of the reserved broth. I had to add 2 more cups of water, one at a time during the cooking time. Next time i will reserve more of the broth to add.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 749 cal
  • 37%
  • Fat
  • 45.6 g
  • 70%
  • Carbs
  • 57.5 g
  • 19%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 1454 mg
  • 58%

Based on a 2,000 calorie diet

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