Korean Braised Short Ribs (Galbi or Kalbi)
- Ready In:
- 2hrs 50mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 4 lbs beef short ribs, flanken-cut (across the bones)
- 1 1⁄2 cups soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon ground ginger
- 1⁄4 cup brown sugar
- 2 1⁄2 cups water
- 1⁄2 cup rice wine
- 1⁄2 cup pear, peeled and grated
- 1 kiwi, peeled and mashed
- 2 teaspoons table salt
- 1 pinch ground black pepper
- 1 carrot, cut into large dice
- 2 potatoes, peeled, cut into large chunks
- 1⁄2 cup chopped green onion
- 1 yellow onion, cut into large dice
- 1 cup chestnuts (optional)
- 1⁄2 cup shiitake mushroom, sliced (optional)
directions
- Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss-cross cuts across the meat.
- Fill the stockpot with fresh water and bring it to a boil. Add the ribs and reduce heat to simmer; cook for 30 minutes. Drain the water from the pot. Add soy sauce, sesame oil, garlic, fresh and ground ginger, brown sugar, water, rice wine, pear and kiwi; season with salt and pepper. Bring to a boil, reduce to a simmer and cook 60 minutes.
- Add carrot, potatoes, green and yellow onions and chestnuts and shiitakes if using. Simmer until vegetables are tender, at least another 30 minutes.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!