Korean Beef Short Rib Stew (Galbi Jjim) recipe
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Ingredients
- 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments 4 cups water 6 tablespoons soy sauce 8 cloves garlic, minced 1 small onion, sliced 1 tablespoon rice wine 1 tablespoon brown sugar 2 carrots, cut into chunks 2 small potatoes, cut into chunks ½ cup fresh shiitake mushrooms, sliced 2 tablespoons light corn syrup 1 tablespoon Asian (toasted) sesame oil 6 chestnuts, peeled 6 dates, pitted sliced green onion
Nutrition Info
- 749 caloriescarbohydrate: 57.5 gcholesterol: 93.1 mgfat: 45.6 gfiber: 4.7 gprotein: 26.7 gsaturatedFat: 18.3 gservingSize: -sodium: 1453.9 mgsugar: 20.6 gtransFat: : -unsaturatedFat: : -
Directions Korean Beef Short Rib Stew (Galbi Jjim)
Directions
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Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.