Photograph of the finished Galbi jjim

Korea · Sườn bò om nước tương Galbi jjim

Galbi jjim

3 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef ribs Beef ribs 3.5 lb
  • Photograph of Soy sauce Soy sauce 1 cups
  • Photograph of Pear Pear 2
  • Photograph of Carrot Carrot 2
  • Photograph of White radish White radish 1.1 lb
  • Photograph of Dried jujube Dried jujube 24
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Chestnut Chestnut 8.5 oz
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the beef ribs in cold water for 2 hours, changing the water three times to remove all the blood.
  2. 2 Blanch the ribs for 8 minutes, then rinse them clean. These two steps determine whether the braising liquid will be clear or cloudy/gray.
  3. 3 Blend pears with garlic and onions to make a marinade; the enzymes in the pears will tenderize the ribs without needing to simmer them for too long.
  4. 4 Simmer the pork ribs in soy sauce, sugar, jujube dates, and enough water to cover them for 90 minutes.
  5. 5 Add the carrots, radishes (cut into rounds), and chestnuts and simmer for the final 25 minutes.
  6. 6 Simmer for 10 minutes until the sauce thickens and becomes glossy, then drizzle with sesame oil.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 4: Cook under high pressure for 30 minutes, then release the pressure naturally. After that, open the lid and add the vegetables, cooking for 20 minutes.

Start cooking