Galbijjim: AUTHENTIC 갈비찜 Recipe; 소갈비찜 레시피 +먹방 (Korean Braised Beef Short Ribs) Mukbang
Updated: Feb 19
Galbijjim (갈비찜) is everyone's favorite special occasion celebratory dish, especially during the holidays. BUT you can enjoy this braised beef short ribs dish any time you want to treat yourself, family, and friends. This Galbijjim recipe includes EASY To Follow instructions. So that anyone can this AUTHENTIC Korean Galbijjim at home and enjoy😋
These soft and pillowy braised beef ribs are drenched in flavorful soy-sauce mixture sauce, with chunks of watery Korean radish, creamy potato chunks, sweet carrot pieces, and shitake mushrooms that soaked up the delicious sauce. And the gravy-like sauce is just perfect to mix with warm Korean rice and enjoy with kimchi. Now, with the exception of our non-beef friendly friends, this dish is truly EVERYONE'S FAVORITE HOLIDAY DISH/추석/명절음식. Korean Thanksgiving/추석 (called "ChuSeok") is right around the corner, so Galbi Jjim is a perfect dish to make for your family and friends.
어렵지 않은 [소갈비찜] 황금레시피입니다. 올 추석에는 가족들을 위해 소갈비찜을 직접 만들어보세요.
갈비 "GalBee" = Ribs
찜 "Jhim" = Steamed or braised, depending on the dish
소 "Soh" = Beef
소갈비찜 = SoGalbi Jjim
Kalbi or Galbi?
Many non-Korean friends ask what are the difference between Kalbi and Galbi. NO DIFFERENCE! Galbi and Kalbi is the English Alphaphabet phonetic spelling difference of the Korean word 갈비. Yes, as with all languages, phonetic translations using the English alphabet can vary, depending on how one hears the variations of the alphabet letters.
Below, you'll find:
Ingredient & Suggested Kitchen Product Links
Video Recipes Mentioned In Today's Galbi Jjim Video Recipe
CLICK HERE TO BINGE WATCH Korean BBQ Recipe Playlist
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Pounds/lbs to kg/grams
US Cups to Milliliters
Tablespoon/Teaspoon to grams
1 Tbsp = Tablespoon/큰스푼 14 grams
1 Tsp = Teaspoon/티스푼 5 ml
1 Cup 컵 = 237 ml
1 lb = 454 grams
(Serving Size: 3 to 4 Adults/4 인분)
3 lbs/1.4 kg Beef Short Ribs 쇠고기 갈비찜용
8 Cups Hot Water 뜨거운 물
1/2 Cup Jin Soy Sauce 진간장 (all-purpose soy sauce, ok)
1/3 Cup Mirin/Korean Cooking Wine 미림 (skip this for non-alcoholic use friends)
2 Tbsp Brown Sugar 흑설탕
1 Tbsp Honey 꿀
1/2 Tsp DoenJang/Soybean Paste 된장
Kosher salt and black pepper for seasoning 맛볼 소금과 후춧가루
4 Large Potatoes (almost as big as the rib chunks) 갈비뼈만큼 큰큰감자 4 개
4 Large Chunks of Korean radish (slightly smaller than the potatoes) 무 4 조각 - 감자보다 약간 작다 *Substitution Option: Use 4 to 6 of those round pink/red radishes (move the outer pink/red skin)
4 Chunks of carrots (slightly smaller than the Korean radish) 당근 4 조각 - 무 보다 약간 작다
3 Fresh Shitake Mushrooms (remove stem and discard; cut mushrooms in half) 표고버섯 3 개 *Substitution Option: 3 Dried Shitake Mushrooms
Vegetable Puree/야채 퓌레
1/4 Korean pear (any sweet pear, ok) 한국 배
1/4 White Onion 양파
4 Garlic Cloves 마늘 4 개
1/2 Cup Water 물
4 Dried Jujube (DaeChu 대추)
1 Tbsp Extra Virgin Olive Oil (or any oil of your choice) - For pan-searing the meat
1 Tbsp Butter 버터
1/2 Tbsp Beef Dashida (Korean beef bouillon powder) 쇠고기 다시다
For Garnishing/장식용 야채
Scallions (green-part only)
Sweet red bell peppers
Below are Korean ingredients links.
More Korean ingredients @ https://www.modernpepper.com/post
Click on the item to view Jin-Soy Sauce 진간장
Organic Dried Jujube (DaeChu 대추)
Organic Dried Shitake Mushroom, in Korean - PyoGoBuhSeot 표고버섯 (follow directions in written Galbi Jjim recipe to rehydrate these dried mushrooms)
Gears Used In Today's Video
Scoring The Meat
Make light slits on the meat, not cutting deeper than 1/2" deep. Cut across once, and 2 x on width/shorter part, as shown in the video.
Removing The Excess Blood
In a large mixing bowl, add the scored ribs, fill with cold water, and let it soak for 15 minutes.
Then drain the water. In a medium/large pot, bring water to boil. Add the ribs, cover with the lid, and let it cook on medium-high heat for 5 minutes. This quick boil process is to remove any impurities, excess fat, and excess blood. Strain the ribs in a strainer. Under running cold water, rinse each rib, removing any blood clusters.
Optional Pan Searing
This pan-searing is not required BUT it will add another layer of delicious flavors to the Galbi Jjim sauce and ensure that your beef is extra yummy. If not, skip to filling the big pot with 8 cups of hot water, see below.
Using a paper towel, gently pat down each rib, and lay it down on a tray. Sprinkle both sides of the ribs with Kosher salt/coarse salt and black pepper.
Preheat a large frying pan. Do a water sprinkle test to ensure that your frying pan nice and hot. Water Sprinkle Test: After you preheated the frying on high heat for a few minutes, sprinkle some water on the frying pan. If the water sprinkle-bubbles sizzles and disappears in seconds, then your frying pan is ready. If the water bubbles are hanging out and steaming, then preheat your frying pan a few minutes longer, and repeat the water sprinkle test.
Add 1 Tbsp of extra virgin olive oil (or use any oil of your choice) to the pan. Your stove heat remains at high, and turn on the vent fan. Place the rib meat down, and cook on both sides until you see dark chocolate seared marks on the meat.
If you are using dried shitake mushrooms, follow the instructions to rehydrate them:
Soak them in a bowl with room temperature water for 1 hour (place a plate on top of the mushrooms so the dried mushrooms are fully submerged in water). Then squeeze the mushrooms to release all the water absorbed. Cut off the stem and discard it. Cut the mushroom in half. Your mushrooms are now ready to cook with.
(First 15 Minutes)
In a large pot, add the ribs, 8 cups of hot water, 1/2 cup Jin soy sauce, and 1/2 Tsp soybean paste/doenjang. With the stove heat on high, as soon as you see the water bubbling, cover with a lid. Turn down the stove heat to MEDIUM, and let it simmer on medium heat for 15 minutes. It is important to add hot water to the pot, instead of cold water. You want to continue building on the heat of the ribs, so the meat continues cooking.
(Second 15 Minutes)
Add the Korean radish, potatoes, and mirin to the pot. Cover with a lid, and let it cook on MEDIUM-HIGH heat for 15 minutes.
(Last 8-10 Minutes: Broth Reduction On High Heat)
In a blender, add the pear, onion, garlic, and water, and puree. Make sure to puree right before you add to the pot.
Add the carrots, mushrooms, dried jujubes, honey, brown sugar, and vegetable puree to the pot. Gently mix all the ingredients. Raise the stove to high, and let the broth reduce to almost half (do not cover with a lid). Make sure to keep an eye on the pot. Depending on your stove power, this broth reduction might happen faster or slower than 8 to 10 minutes.
Once the broth has reduced to half, turn down the stove heat to low. The reduced broth should now be the consistency of gravy. Now, have a taste of the gravy. If you want a sweeter taste, add more brown sugar, and mix gently until the sugar melts. And the same for saltiness, add a pinch or two of salt for a saltier taste. Now, if you plan on using the Beef Dashida (Korean bouillion powder), do not add the salt (see below).
Or if too salty, add a few tablespoons of water.
Add a tbsp of butter and 1/2 tbsp Beef Dashida. Gently mix, and once the butter melts, this Galbi Jjim is READY for you to enjoy😋
Garnish with scallions (green part only, cut into diagonal cuts) and sweet red bell peppers.
Video recipe included in today's video recipe
Korean BBQ [LA Galbi] Beef Short Ribs Restaurant-Style Galbi Recipe, LA갈비 황금레시피, Kalbi + Mukbang 먹방
Corn Dog Recipe Mozzarella Cheese, CRUNCHY Ramen & Potato Corn Dogs 핫도그 만들기 [Korean Street Food]
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