BBQ Beef Recipes

How to Make Korean Braised Beef Short Ribs | Galbijjim

Annyeonghaseyo! Hello, K-Friends! What do you like to do during winter? I hope that you are doing very well with cold weather!

Last year, I introduced “Korean BBQ Beef Short Ribs” so called “LA Galbi”. It is delicious Korean cuisine, but cooking the LA Galbi would not be favored during winter because of a bit strong cooking smell inside house. In addition, outdoor cooking is not an option for the LA Galbi in winter. So, what can we do to try to cook Beef Short Ribs in winter? Well, here comes the solution! Koreans like to cook Braised short ribs, Galbi-jjim. Its taste is different from LA Galbi BBQ. However, you can still enjoy deep taste of beef short ribs together with many selected ingredients. Plus, the Galbi-jjim is one of the best cuisines preferred to celebrate Lunar New Year’s Day which is Friday, February 12 this year, and that is next Friday! Therefore, introducing Galbi-jjim is timely appropriate this time.

Hope you enjoy my recipe! I’ll be back with a better episode next week. May I ask you, LIKE & SUBSCRIPTION? Thank you~~

How to Make Korean Braised Beef Short Ribs | Galbijjim
Ingredients: 2.5 kg of beef short ribs, 1 carrot, 1/4 of a radish, 12 chestnuts, 5 shiitake mushrooms, 12 jujubes, 1 leek, 1 pear, 1 onion, 1 cup of soy sauce, 2T of sesame oil, 2T of minced garlic, 1 teaspoon of ginger, 1 tbs. of pepper, 1/2 cup of cooking wine, 1/2 cup of sugar, 2T of corn syrup

How to Make Korean Braised Beef Short Ribs | Galbijjim
Step 1: Preparing Ribs
Soak the beef ribs in cold water for 30 minutes to remove the blood. After 30 minutes, wash the ribs two or three times. Remove the fat from the ribs properly. Make slight cuts in the ribs .Blanch the trimmed ribs in boiling water for about 5 minutes. Boil the blanched meat for 40 minutes.

Step 2: Preparing Vegetables
Cut the carrots and radish into suitable size. Cut the shiitake mushrooms into bite-sized pieces. Chop the leek thinly

Step 3: Making sauce
Cut 1 pear and 1 onion. Put them in a blender. Add 1 cup of water to grind well. Place the well-ground ingredients in a strainer and squeeze the juice with spatula. In the squeezed the juice, add 1 cup of soy sauce, half a cup of sugar, half a cup of cooking wine, 2 tbsp. of garlic, 1 tsp. of minced ginger, 1 tsp. of pepper, 2 tbsp. of sesame oil, finely chopped white leek. Mix well.

Step 4: Boil Braised Short Ribs
40 minutes later, pour 3/4 of the water in a pot or bowl, and leave 1/4 of the boiling water in the pot. Pour the sauce into the pot. Then, cover and boil over high heat. When it starts to boil, add prepared vegetables in order.

* 재료 – 갈비 2.5 킬로그램, 당근 1개, 무우 1/4개, 밤 12, (밤 없으면 감자) 표고버섯 5개, 대추 12개, 대파 1개, 배 1개, 양파 1개
간장 1 컵, 참기름 2T, 다진마늘 2T, 생강 1 작은술, 후추 1/2큰술, 청주 1/2컵, 설탕 1/2컵, 물엿 2큰술
1단계: 갈비손질
소갈비를 찬물에 30분간 담구어 핏물을 빼주세요. 30분이 지난 후 갈비를 두번 정도 깨끗이 씻어주세요. 갈비에 붙어 있는 기름을 적당히 제거해주세요. 갈비에 칼집을 적당히 넣어주세요. 손질한 갈비를 한번 끓는물에 5분정도 데쳐주세요. 데친 고기는 고기가 잠길정도로 물을 붓고 40분 정도 삶아주세요.
2 단계: 야채준비
당근과 무우는 적당한 크기로 잘라서 모서리를 둥글게 잘라주세요. 표고버섯은 한입크기로 썰어주세요. 대파는 반으로 갈라서 잘게썰어주세요.
3 단계: 양념장 만들기
배와 양파는 적당한 크기로 잘라서 믹서기에 넣어주시고 물도 1컵 넣어주세요. 갈은 재료는 고운체에다 놓고 즙을 짜주세요.
배와 양파갈은 즙에다 간장 1 컵, 설탕 1/2컵, 청주 1/2컵, 마늘 2큰술, 다진 생강 1 작은술, 후추 1 작은술, 참기름 2큰술, 썰은 흰대파 넣어서 잘 섞어주세요.
4단계: 갈비찜 끓이기
물에 40분 정도 끓인 갈비는 고기 끓인물은 냄비에 조금 남기고 여기에 양념장을 부어주세요. 강불에서 뚜껑을 덮고 끓여주세요. 끓기시작하면 야채들을 순서대로 넣어주세요.

Original of the video here

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