QiMeal
Galbijjim
Galbijjim · ready in 2 h 50 min · 4 servings · 796 kcal per serving · medium · 11 ingredients
A festive Korean classic of beef short rib slowly braised in soy sauce until tender, glossy, savory, and gently sweet with radish, carrot, chestnut, and jujube.
- Prep
- 45 min
- Cook
- 2 h 5 min
- Total
- 2 h 50 min
- Serves
- 4
- kcal
- 796
- Difficulty
- medium
Ingredients · 4 servings
- 1200 gBeef short rib, bone in, soaked
- 120 mlSoy sauce
- 1.2 LWater
- 36 gSugar
- 30 gGarlic, minced
- 2 gBlack pepper, ground
- 300 gKorean radish, peeled and cut into large chunks
- 180 gCarrot, peeled and cut into large chunks
- 120 gChestnut, peeled
- 40 gJujube, rinsed
- 14 gSesame oil
Equipment
stovetop, knife, cutting board, large pot, mixing bowl, colander, ladle, tongs, spoon, lid, serving bowl
Instructions
- Prepare the station
Gather the ribs, measured sauce ingredients, vegetables, chestnuts, jujubes, a knife, board, large pot, bowl, ladle, and tongs. · 10 min
What to look for: All ingredients are measured and vegetables are cut into large even chunks.
- Soak the ribs
Cover the beef short ribs with cold water in a bowl and let them stand to draw out excess blood, then drain well. · 30 min
What to look for: The soaking water is lightly pink and the rib surfaces look cleaner.
- Blanch the ribs
Boil fresh water in the pot, add the drained ribs, cook for 10 minutes, then drain and rinse away foam from the pot. · 10 min
What to look for: Gray foam rises and the rib surfaces turn firm and pale brown.
- Mix braising sauce
Combine soy sauce, water, sugar, minced garlic, and black pepper in the clean pot, stirring until the sugar dissolves. · 5 min
What to look for: The sauce looks even and the sugar grains are no longer visible.
- Begin the braise
Add the blanched ribs to the sauce, bring to a boil, then cover and simmer gently until the meat begins to soften. · 1 h
What to look for: Small bubbles break steadily and the sauce darkens around the ribs.
- Add the vegetables
Add Korean radish, carrot, chestnut, and jujube, then cover and simmer until the vegetables are tender but still hold shape. · 35 min
What to look for: The radish edges look translucent and the carrot is glossy with sauce.
- Reduce the sauce
Uncover the pot and simmer, spooning sauce over the ribs until the liquid is glossy and lightly coats the meat. · 15 min
When it is done: Beef is tender when it pulls easily from the bone and reaches at least 63°C / 145°F internally.
- Finish and serve
Stir in sesame oil off the heat, transfer ribs and vegetables to bowls, and spoon the hot braising sauce over the top. · 5 min
What to look for: The finished Galbijjim is shiny, dark brown, and aromatic with sesame.
Nutrition (per serving)
| kcal | 796 |
|---|---|
| Protein | 38 g |
| Carbohydrates | 41 g |
| of which sugars | 13 g |
| Fat | 53 g |
| of which saturated | 21 g |
| Fibre | 5 g |
| Sodium | 1900 mg |
Nutri-ScoreC
Allergens
Contains: gluten, soybeans, sesame, tree nuts, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat gently in a covered pot with a splash of water until the sauce loosens and the beef is steaming hot.
Ingredient substitutions
Beef short rib
- Boneless beef short rib: Use less weight because there is no bone, and check tenderness earlier.
Soy sauce
- Low sodium soy sauce: Use the same volume and reduce any added salt.
Sugar
- Jujube: Adds fruit sweetness, but the sauce will be less direct and less glossy.
Garlic
- Garlic clove: Crush or mince fresh cloves just before mixing the braising sauce.
Korean radish
- Carrot: Use only if Korean radish is unavailable, because the result will be sweeter.
Carrot
- Korean radish: Keeps the braise traditional but reduces the natural sweetness.
