Galbi Jjim is a classic Korean dish that's perfect for a special occasion or a comforting meal at home. This hearty dish features beef ribs that are slow-ooked in a flavorful broth until they're tender and falling off the bone. The result is a rich, savory, and satisfying meal that's sure to please.
History of Galbi Jjim
Galbi Jjim has its roots in the Korean royal court cuisine, where it was originally prepared as a way to showcase the quality of the country's beef. Over time, the dish became popular among the general population and is now a beloved comfort food in Korea.
Ingredients:
- 3 lbs beef short ribs (flanken cut)
- 1 cup soy sauce
- 1 cup water
- 1 cup brown sugar
- 1/2 cup rice wine or mirin
- 1/4 cup honey
- 1 onion, sliced
- 8 cloves garlic, minced
- 2 tbsp sesame oil
- 2 tbsp toasted sesame seeds (optional)
- 4-5 green onions, chopped (optional)
Instructions:
- Preheat your oven to 325°F (160°C).
- In a large bowl, combine the soy sauce, water, brown sugar, rice wine or mirin, honey, sliced onion, minced garlic, and sesame oil. Mix well to combine.
- Add the beef short ribs to the marinade and toss to coat. Cover the bowl with plastic wrap and let the meat marinate in the fridge for at least 2 hours, or overnight for best results.
- After marinating, transfer the meat and marinade to a large oven-safe pot or Dutch oven. Cover the pot with a tight-fitting lid and place it in the oven.
- Cook the meat for 2-3 hours, or until it is tender and falling off the bone. You can check the meat by using a fork to pull it away from the bone. If it comes off easily, the meat is done.
- Once the meat is done, remove it from the oven and skim off any excess fat from the surface of the sauce. If you like, you can also strain the sauce through a fine mesh strainer to remove any solids.
- To serve, spoon the meat and sauce over a bed of rice. Garnish with chopped green onions and toasted sesame seeds, if desired.
Tips:
- For a more intense flavor, you can reduce the marinade by simmering it on the stovetop for 10-15 minutes before using it to cook the meat.
- If you don't have an oven-safe pot or Dutch oven, you can also cook the meat on the stovetop over low heat for 2-3 hours, stirring occasionally and making sure the liquid doesn't boil dry.
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