Ingredients
4 lbs beef short ribs, bone-in
1½ cups water
2 carrots, cut into medium-sized pieces
1 Korean radish, (daikon), peeled and cut into 1-inch chunks
8 dried jujube, optional
10 gingko nuts, peeled, optional
10 fresh chestnuts, peeled, optional
6 oz red apple, cored and chopped, (or Asian pear)
2 oz onion, peeled and chopped
6 tbsp soy sauce
2 tbsp brown sugar
2 tbsp honey
2 tbsp rice wine, (mirin)
1 tbsp garlic, minced
1 tsp sesame oil
5 black peppers, whole
12 pine nuts, tips removed
Preparation
Soak the beef ribs in cold water for 10 to 20 mins. This is to draw out the red liquid from the meat. Change the water a few times during this time.
Blend the sauce ingredients in a food processor or mixer. Set it aside until needed.
In a large pot with water at a rolling boil, cook the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs.
Place the ribs in a Dutch oven and pour the water in. Add ⅔ of the sauce. Boil them over medium heat for about 30 mins, covered. Stir gently and change the position of the ribs. Reduce the heat to medium-low and continue to simmer for about 10 minutes, covered.
Add the remaining ingredients (carrots, Korean radish, and the remaining seasoning sauce). If using, add in the jujube, gingko nuts, and fresh chestnuts as well. Continue to simmer it over medium-low heat for about 20 mins, covered.
By now the ribs should be fully cooked, but they may not be tender. Continue to simmer them over medium-low heat until desired tenderness is achieved.
Depending on how long the dish is simmered, it may still have a reasonable amount of sauce/liquid left in the pot.
To boil it off, heat up the stove to medium-high heat and boil it for 10 to 12 minutes, covered. This should thicken and reduce the sauce into just the right amount.
Serve galbi jjim hot with steamed rice and other Korean side dishes. If desired, garnish with pine nuts. Enjoy!
