Garnish it with scallions and sesame oil.
The brothy sauce reduces to a perfect consistency for spooning over rice, a must-have accompaniment for this dish.
Galbi jjim is a dish reserved for special occasions.
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While most braises are reserved for winter, Korean restaurants serve galbi jjim year-round.
Its a dish for when you have company.
The Short Ribs
Short ribs come in two standard cuts: English-cut and flanken-style.
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English-cut ribs are long rib bones encased with a generous amount of meat.
They are also called beef spare ribs.
Flanken-style ribs are 1/2-inch-thick strips of meat with several crosscuts of bones in each strip.
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This cut is often found at Korean markets.
The ribs used for galbi jjim are cut shorter than the standard English-cut short ribs.
Theyre short and stocky, 1 1/2 to 2 inches wide and 2 1/2 to 3 inches high.
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If you could find thicker flanken-style ribs, cut the ribs so there is one bone in each portion.
Regardless of the cut, look for ribs that are meaty, well-marbled, and not too fatty.
If youd rather not deal with bones when eating the ribs, use boneless short ribs.
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Note that they will take a little less time to cook.
Its a technique often used to make stocks or brothsit helps clean away the blood and impurities.
The Vegetables
This recipe is a simplified version of galbi jjim.
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I use carrots, daikon, and dried shiitake mushrooms, which are standard and more accessible.
Dried shiitake mushrooms (also called dried black mushrooms) are readily available at Korean and other Asian markets.
Theyre often found wrapped on plastic trays or in plastic boxes.
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Look for mushrooms with thick caps and clean edges that curl under, as opposed to thin flat ones.
Theyre meatier and will plump up nicely in the braise.
I prefer to add the vegetables after the ribs have braised for about 1 1/2 hours.
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That way their flavors arent muddled in the cooking liquid and they dont get mushy.
It both flavors and tenderizes the meat.
Round out the meal with your favorite sauteed vegetables and banchan, likekimchiand siguemchi namul.
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A microwave works fine if youre reheating a portion or two.
Itll keep in the fridge for three days.
you could freeze it for up to two months.
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Thaw it prior to reheating.
Place a small plate or bowl on the mushrooms to keep them submerged in the water.
Soak them until the caps softened, about 30 minutes.
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Using a knife, trim off the stems (store them for makingvegetable stockif youd like).
Keep the small mushrooms whole and halve the larger ones.
Set the mushrooms and the soaking liquid aside in separate bowls.
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Season the meaty sides of the ribs with the salt and black pepper.
Place the ribs in a single layer so that they dont touch or overlap.
You may need to work in batches.
Transfer the seared ribs into a large bowl.
In a blender, add the pear and puree on low speed until it liquifies into a chunky paste.
Add the garlic, onions, and ginger and puree on medium speed until smooth.
Discard the oil when cool.
Return the pot to medium-high heat and add the puree.
Use a rubber spatula to scrape up the brown bits on the bottom of the pot.
Add the scallions, soy sauce, mirin, brown sugar, and honey.
If not, just add it to the pot.
Return the ribs, and any juices that have accumulated in the bowl, to the pot.
Position the ribs so that the bones are facing up and the meat is submerged.
It may be a tight fit, but the meat will shrink while it cooks.
The liquid in the pot should reach almost the top of the ribs, which wont be fully covered.
Bring the liquid to a boil over medium-high heat, then reduce the heat to maintain a simmer.
Remove the scallions and discard it.
Add the soaked mushrooms, carrots, and daikon, pushing them down to submerge into the liquid.
Cook, partially covered, until the vegetables are tender, 20 to 30 minutes.
Transfer the ribs, vegetables, and some of the braising liquid into a large serving bowl.
Garnish with the scallions and a drizzle of sesame oil.
You will have some leftover braising liquid.
Its perfect for drizzling over rice or cook more vegetables in them, like potatoes.
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