Easy Korean Galbi Jjim
With tender, braised short ribs simmered in a rich, savoury sauce, with an array of vibrant vegetables soaking up all the delicious flavours, this Korean galbi jjim is easy to make, incredibly flavourful, and comforting.
Equipment
- 1 Non-stick frying pan (see product links below)
- 1 Non-stick deep frying pan
- 1 Black ceramic pot
Ingredients
- 1.5 lbs beef short ribs
- 1 onion chopped into chunks
- 2 carrots skin peeled and chopped into chunks
- 300 g potatoes skin peeled and chopped into chunks
- 6 garlic cloves
- 1 Korean/Asian pear (Nashi pear) skin peeled and chopped into chunks
- 250 ml Korean bulgogi sauce
- Water
- Sesame seeds (for garnishing)
- Spring onions chopped (for garnishing)
Instructions
- Prepare the ingredients by slicing the beef short ribs into individual pieces, then chop the vegetables and Korean pear into chunks. Set aside.
- In a pan, heat some oil over medium heat, then sear the short ribs on both sides until golden-brown (about 3-4 minutes). Set aside. Searing the short ribs locks in the juices so the meat will remain tender and moist during the long cooking process.
- In a deep pot, heat some oil over medium heat, then add in the chopped onions, carrots, and potatoes. Stir-fry for about 2 minutes until fragrant and slightly golden.
- Add in about 2-3 tbsp of bulgogi sauce, and stir-fry for another 2 minutes.
- Transfer the beef short ribs back to the pot, add in garlic cloves, and give it a stir.
- Add in the remaining bulgogi sauce, and water to a level that covers half the height of beef short ribs and other ingredients. Give it a stir to mix well.
- Transfer chopped pears into the pot, ensure all the ingredients are coated in the braising liquid, then cover with a lid and simmer for 1 hour.
- After 1 hour, turn off the heat, and let the pot sit for 15-20 minutes. Turn the heat back on to low, and simmer for another 20-30 minutes. Repeat this step until the short ribs are tender enough to fall off the bones easily (I did this step twice). Tip: This technique allows the flavours meld and develop fully. The resting period lets the meat absorb moisture and flavours from the sauce, making it incredibly tender as a result!
- Garnish the dish with sesame seeds and chopped spring onions, and enjoy!