2.5 lbs Bone-in Short Rib
1 Yellow Onion Halved, Skin On
10 Whole Cloves of Garlic
2 Thumbs of Ginger, Whole
2 tablespoons Whole Black Peppercorn
8 Cups Water
6 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
3 Tablespoon Brown Sugar
1 ½ Teaspoon Kosher Salt
¼ Tablespoon Black Pepper
1 Tablespoon Sesame Seeds
½ Korean Pear, Chopped
½ Yellow Onion, Chopped
1 Stalk Green Onion, Chopped
5 Cloves Garlic, Chopped
1 Cup Pitted Whole Dried Jujube Dates
10 Shiitake Mushrooms
1 Cup Split Mild Green Peppers (Cheongyang or Shishito)
Chopped Green Onion
- Soak short ribs in cold water for at least 30 minutes to release impurities like bone debris and blood. Discard water and rinse ribs. Fill your Dutchess with 8 cups of water and bring it up to a boil. Add the ribs and boil for 10 minutes, then take your pot to the sink, discard the hot water and give the ribs a good rinse.
- Place the ribs back in the pot with halved onion, whole garlic cloves, ginger, and black peppercorn. Cover the pot and bring up to medium heat and cook for 45 minutes or until the broth has cooked down by half
- Using a food processor or blender, combine soy sauce, sesame oil, brown sugar, kosher salt, black pepper, sesame seeds with korean pear, onion, green onion, and garlic. Blend until the liquid becomes smooth.
- Strain the broth by discarding the onion, garlic, ginger, and peppercorn. Pour the braising sauce into the pot, give it a good stir and simmer on medium-low heat for 30 minutes
- Toss in jujube dates, shiitake mushrooms, and mild green peppers evenly on top, cover the pot, and simmer for another 15 minutes. Check if the meat falls off the bone - if so, your galbi jjim is ready. If not, simmer for another 10 minutes.
How to Enjoy
- Before serving, remove the ribs and bones from the pot. Let it rest for 10 minutes before cutting the meat into bite-sized chunks and adding it back to the pot.
- Serve with a warm bowl of rice and enjoy!
- Tags: Food