Description
Korean braised short ribs, or galbi jjim, are the perfect warm food when you are hosting a fall/winter dinner party.
Ingredients
Scale
- 3 pounds of short ribs
- 3/4 cup of soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
- 1 small onion (chopped into big pieces)
- 1 small apple (peeled and chopped)
- 10 cloves of garlic (peeled)
- 3 inch piece of ginger (peeled)
- 1 large carrot (peeled and cut into 2 inch large chunks)
- 2 cups of daikon radish cut into 2 inch large chunks
- 8 oz fresh shiitake mushrooms (stems removed and halved if large)
Instructions
- Soak ribs in cold water for about 30 minutes. Drain and pat dry.
- Meanwhile, take the rest of the ingredients and blend it in a blender or food processor until smooth.
- Put the mixture in a large dutch oven, add 3 cups of water and bring to a boil.
- Add the ribs and lower to a simmer and cover with a lid for at least two hours until the ribs are tender.
- Add carrots, daikon, and mushrooms and simmer for another 30 minutes.
- Skim the fat off the top, or use a fat separator for the sauce. You can also cool and store in the fridge overnight and remove the fat off the top. Reheat over low heat.
- Serve with steamed white rice and kimchi.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main
- Cuisine: Korean