Galbi-jjim (갈비찜): A Dish from the Joseon Dynasty

Galbi Jjim is an ancient dish and tells the story of the the importance of beef meat in Korean history and cuisine. From the 14th to the 18th century, beef meat was served exclusively to Kings of the Joseon dynasty.

Flash forward to 2020.

Galbi-jjim or braised beef short ribs is a popular Korean dishes often prepared for special occasions. Traditionally, it is prepared for special Korean holidays like Chuseok (Korean Thanksgiving), New Year's Day (Seollal), and Birthdays.

This is a recipe from my family that I learned from my mother, who learned it from her mother: my halmuni. I am confident that this recipe is the one of the most authentic recipes on the Internet.

Choose high quality short ribs for this recipe, with lots of meat attached to the ribs. Remove the excess fat, and impurities by soaking the ribs and cutting off the excess fat. Afterwards, render off the fat by boiling the short ribs for approximately 3-hoursl

I hope you enjoy this recipe, and make it for your loved ones! If any special guests coming over this will be the primary dish on the table. It’s January 8, 2021! I hope you are having a happy new year, and may it continue to be prosperous and healthy!

Ingredients

(Note* the proportions differ according to the amount you are preparing. I left the measurements out for this reason)

For the seasoning sauce and vegetables:

• Shiitake mushrooms, washed and soaked in water for 2.5 hours, until soft

• Korean radish, peeled and cut

• Potatoes

• Onions

• Thick carrots

• Soy sauce

• RX sugar

• Ground black pepper

• Garlic cloves, minced

For the beef short ribs:

• Short ribs, rinsed and soaked in cold water

• Broth from the rendered Short Ribs

• Chestnuts

Cooking Instructions

Remove the short ribs after soaking them in cold water and place them in a large pot on the stove. Boil the ribs for approximately 3-hours, remove the meat, and filter the broth.

Add the soy sauce, black pepper, garlic cloves, and sugar in a bowl and mix. Mix these ingredients for the sauce together and add to the short ribs.

Return the ribs to the pot and add enough of. the strained broth to cover the ribs. Place the horse radish, potatoes, onions and carrots on top and put the lid on the pot and bring it to a simmer.

Reduce the heat to a low simmer and cook for another two-hours. Serve while the ribs are still hot and eat with hot rice. Enjoy!

Check out the play-by-play through my pics below!