Galbijjim
A one-pot meal that's fit for royalty.
Who knew one pot meals could be fit for a king? This braised short rib is a traditional meal that you will often see at celebrations, or a typical Sunday dinner in a Korean household. But it wasn't always that way!
This dish dates all the way back to the Joseon period, when beef was only to be eaten by the wealthy.
Glad times have changed because now even I can get my hands on this beautiful cut of beef (on sale!) to make melt in your mouth Galbijjim for my family.
Braised for 1.5-3 hours either on the stovetop or in the oven, all you need is one pot. And I'll be using my Staub Cocotte.
Recipe:
Serves 2-3 people
1.5-2 lbs thick cut short ribs, patted dry, seasoned with salt & pepper
2 tbsp oil
1 ½ cups dashi stock/ mushroom broth/ beef broth
8 cloves garlic
½ cup soy
½ cup mirin
¼ cup sugar / brown sugar
½ tsp grated ginger
¼ daikon, cut into chunks
½ large carrot, cut into chunks
6 shiitake mushrooms, sliced
8 jujubees
8 peeled chestnuts
2 tbsp rice syrup/ corn syrup
10 ginko nuts (optional)
Preheat your Staub Cocotte with 2 tbsp oil. Placing on stovetop over medium heat. Once hot, add your short ribs. Lightly sear (1-2 min) each side until golden brown. Turn down the heat, add your dashi broth and cook for 10 mins.
Add marinade ingredients: garlic, soy, mirin, ginger and sugar to the pot and bring to a simmer. Add your remaining vegetables of choice, and your jujubees and chestnuts. Cover with lid.
You can choose to cook in the oven at 300 degrees for 2-3hrs OR simmer on stovetop on low heat for 1.5-2 hrs.
Once tender, remove from oven. Place on the stove over medium heat, adding rice syrup, optional ginko nuts and allow the sauce to thicken slightly for 15 mins.
This dish is best served alongside fresh rice and various banchan (side dishes).
To reheat leftovers, place short ribs back in your Staub with a touch of water, heat on low until warm to preserve the tenderness.
