Korean
Korean - Meat and Poultry
Galbijjim
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.5kg beef short ribs, cut English style
- • 1/2 cup soy sauce
- • 3 tbsp sugar
- • 2 tbsp rice wine (mirin)
- • 8 cloves garlic, minced, and 1 tbsp ginger, grated
- • 1 onion, quartered
- • 500g Korean radish (mu), cut into large cubes
- • 8 dried jujubes
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Soak the ribs in cold water 1 hour to draw out blood; drain.
2
Phase 2
Boil the ribs 5 minutes in fresh water, rinse, and drain.
3
Phase 3
Add ribs to a pot with soy sauce, sugar, rice wine, garlic, ginger, onion, and 3 cups water; simmer covered 1 hour.
4
Phase 4
Add the radish and jujubes and simmer 30 more minutes until the meat is fork-tender.
5
Phase 5
Uncover and boil down until the sauce is glossy and thick.
6
Phase 6
Garnish with spring onions and serve with rice.