Dinner · 100 min · korean

Galbijjim

A Korean dinner built around beef short ribs and soy sauce — on the table in 100 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Beef short ribs
• 1/2 cup Soy sauce
• 1/3 cup Brown sugar
• 4 cloves Garlic
• 1 tbsp Grated ginger
• 1/2 Korean radish
• 2 Carrots
• 10 Chestnuts
• 6 Jujubes
• 1 tbsp Pine nuts
• 1 tbsp Sesame oil
• 3 Scallions

Steps

1. Soak the short ribs in cold water 30 minutes, changing the water once, to draw out blood for a cleaner-tasting braise.
2. Simmer the ribs in water to cover for 10 minutes, drain, and rinse — this first boil keeps the final sauce glossy rather than murky.
3. Return the ribs to the pot with 4 cups of water, the soy sauce, brown sugar, garlic, and ginger; bring to a boil, then braise covered on low for 1 hour.
4. Add the radish, carrots, chestnuts, and jujubes; braise 30 minutes more until the meat threatens to fall off the bone.
5. Uncover and simmer 10 minutes to reduce the sauce until it coats the ribs in a dark glaze.
6. Transfer to a warm platter, spoon over the glaze, and finish with pine nuts, scallions, and a drizzle of sesame oil.

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