Photograph of the finished Maeun galbi jjim

Korea · Sườn bò om cay Maeun galbi jjim

Maeun 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 Korean chili paste (gochujang) Korean chili paste (gochujang) 5.6 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 4.2 oz
  • Photograph of Potato Potato 1.6 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Pear Pear 2
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Spring onion Spring onion 4.2 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, then blanch for 8 minutes.
  2. 2 Combine gochujang with gochugaru, garlic, soy sauce, and pureed pear to make a braising sauce.
  3. 3 The spicy version uses both gochujang and gochugaru, resulting in a thick, red sauce, unlike the clear soy sauce version.
  4. 4 Simmer the ribs in the sauce with enough water to cover them for 90 minutes over low heat.
  5. 5 Add the potatoes and carrots and simmer for the last 25 minutes; the potatoes will also thicken the sauce.
  6. 6 Simmer for 10 minutes until reduced, then drizzle with sesame oil and sprinkle with chopped scallions.

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 potatoes and carrots, cooking for another 20 minutes.

Start cooking