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galbijjim

Boneless Galbijjim (Korean Braised Short Ribs)

5
This is a simple boneless version of Galbijjim that skips the traditional blood-letting process. It also uses ingredients accessible abroad, avoiding hard-to-find Korean pear juice. I’ve recreated it with my mom's marinade recipe for extra tenderness!
Servings 2 people
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
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Equipment

  • 1 Large pot
  • 1 Blender
  • 1 Knife and cutting board
  • 1 Tablespoon
  • 1 Measuring cup optional
  • 1 Paper towel optional

Ingredients
  

  • 400 g Boneless beef short ribs
  • 0.5 Kiwi (secret of the sauce)
  • 2 Large mushrooms (any mushroom is fine)
  • 150 g Korean radish (or daikon)
  • 1.5 Onion
  • 50 ml Mirin
  • 100 ml Soy sauce
  • 2 tbsp Sugar
  • 2 tbsp Corn syrup
  • 2 tbsp Black pepper
  • 1 tbsp Sesame oil
  • 6 pcs Tteobokki rice cakes (optional)

Instructions
 

Prepare Meat

  • Pat the beef ribs dry with a paper towel.
  • Cut them into bite-sized pieces.

Blanching the Meat

  • Blanch the meat in boiling water for 5 minutes
  • Then rinse with cold water.

Prepare Vegetables

  • Cut radish into cubes.
  • (optional) : round off the edges to prevent breaking while simmering.
  • Cut carrots into bite-sized pieces.
  • (optional) : round off the edges.
  • Cut 1.5 onions into quarters.
  • Cut 2 big mushrooms into quarters.
  • Finely slice the geen onion.

Marinade (Mom's Secret Sauce)

  • 1. Blended Marinade:
    1/2 kiwi, 2 tbsp garlic, 1/2 onion. The kiwi acts as a tenderizer.
  • 50ml mirin, and 100ml water.
  • Blend until smooth.
  • 2. Soy Sauce Base:
    Mix 100ml soy sauce, 2 tbsp sugar, 2 tbsp corn syrup, black pepper, and 1 tbsp sesame oil in a bowl.
  • 3. Combine:
    Mix the blended ingredients into the soy sauce base.

Cook the Beef with Marinade

  • Add Beef:
    Place the blanched beef in a pot
  • Add Marinade:
    pour the marinade.
  • Add Water:
    Add enough water (about 500ml) to cover the meat.
  • Initial Boil:
    Bring to a boil on high heat, cover with a lid, then simmer for 40 minutes at least.
  • The longer it simmers, the more tender the meat will become.

Add Vegetables and Simmering

  • Add Vegetables Gradually:
    Reduce to medium-low heat and add vegetables in order of firmness.
  • Add Radish and boil 10min.
  • Add carrots.
  • Add onions.
  • Continue Simmering:
    Cook for at least another 40 minutes, adding water as needed to keep everything covered.

Final Simmering and Serving

  • Simmer for Tenderness:
    The longer it simmers, the more tender the meat will become.
  • Add rice cakes (optional)
  • and mushrooms and boil 10min more.

Jal meokgetseumnida!

  • Mom's Galbijjim
  • 잘 먹겠습니다!
Author: Blonde Kimchi
Calories: 495kcal
Course: Main Course
Cuisine: Asian, Korean
Keyword: beef, comfort food, Gluten Free, healthy

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.