Authentic Korean Braised Beef Short Rbis, Spicy Galbi Jjim Recipe
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????Spicy Galbi Jjim
Ingredients
5 lb 1” to 1 1/2” thick single beef short ribs
3/4 cup soy sauce
1/3 cup sugar
1 cup soju, Korea liquor or rice wine
3 to 6 tbsp gochugaru Korean red pepper flakes or regular red pepper flakes (for extra spiciness, add thai chili flakes )
1/4 cup maesilaek, Korean plum extract or apple/pear juice
1 tsp black pepper
20 cloves garlic, chopped
1 1/2 tsp chopped ginger
6 cups water
1 1/2 lb moo, Korean radish or Yukon gold potatoes, peeled, cut into 2”x2” cubes
2 large carrots, peeled, cut into 2”x2” cubes
2 large yellow or sweet onion, cut into 2”x2” cubes
4 to 6 oz dried dangmyeon Korean glass noodles or zero calorie noodles (optional), soaked in hot water for 30 minutes, drained
5 to 6 green onions, cut into 2” longe pieces
1 to 3 green and/or red chili, sliced
Chef Deuki Hong Shares the Secret to His Korean Short Rib Recipe
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Recipe:
Ingredients:
3 pounds plate short rib; USDA Prime (not cut)
1 onion, minced
½ Asian pear
1 apple
4 cloves of garlic, peeled
½ cup pineapple, peeled
2 cups soy sauce (Kikkoman)
2 cups brown sugar
1 cup corn syrup or honey
¼ cup sea salt
¼ cup sake
¼ cup Mirin
10 cups water
Toppings:
¼ cup sesame oil
¼ cup honey powder
¼ cup sesame seeds
½ cup sliced scallions
Extra (optional):
Grilled King Oyster Mushrooms
Red Leaf Lettuce
Perilla Leaves
Chile Pepper
Roasted Garlic
Ssamjang (Korean Meat Condiment)
Pickled Daikon
Sesame seeds and scallions for garnish
Steps:
1. Puree all of the ingredients except for the topping ingredients and water. Stir water into the puree and marinade and pour over the beef. Place in the refrigerator and marinate for at least 24 hours.
2. Heat a grill pan over high heat and grill the beef until charred, about 5 minutes per side.
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AMAZINGLY Tender Sticky Beef Short Ribs | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Braised Short Ribs Recipe - Learn how to make the best Braised Short Ribs
How to make braised short ribs-Recipe
Recipe-
3 1/2 to 4 lbs of short ribs
1 Onion
3 large Carrots
3 stalks of Celery
2 bay leaves
2 tsp of fresh thyme or you can use dried thyme as well
1/4 cup port wine
1 1/4 cup red wine
2 cups of Beef stock or beef bouillon
salt
pepper
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Savory Perfection: Braised Short Ribs with Creamy Mash Potatoes Recipe!
Indulge your taste buds with our mouthwatering recipe for Braised Short Ribs paired with velvety Mash Potatoes. In this easy-to-follow cooking tutorial, we'll guide you through the steps to achieve fall-off-the-bone tenderness and rich flavors in every bite.
Whether you're a seasoned chef or a home cook looking to impress, this dish is sure to become a new favorite. Join us in the kitchen and elevate your culinary skills with this delicious and comforting meal!
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BETTER Braised Beef Short Ribs (w. Creamy Polenta)
This braised beef short ribs recipe with creamy polenta is succulent, extremely beefy, and just off the charts good. Get 50% off your first order of CookUnity meals — go to and use my code BRIANL50 at checkout to try them out for yourself.
For an even easier, but equally delicious braised beef dish, check out my pot roast recipe video:
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RECIPE
Ingredients:
▪For the Braised Beef Short Ribs:
▪5-6lb (2.5kg) bone-in beef short ribs
▪Neutral oil (for searing)
▪Salt
▪1000g (3-4 large) yellow yellow onions, medium diced
▪20-25g (6-7 cloves) garlic, pressed
▪Olive oil
▪50g (3T) Worcestershire sauce
▪50g (3T) tomato paste
▪1 container of demi-glace (42.5g) – sub with 25 grams beef bouillon paste
▪2 cans (about 900 grams) Guinness Stout (substitute with red wine or 1 can of cola for gluten-free or alcohol-free options)
▪1100g/mL store-bought beef stock
▪4 packets (28g) powdered gelatin
▪4-5 fresh thyme sprigs
▪3 bay leaves
*For the Creamy Parmesan Polenta:*
▪300g (1 3/4c)polenta
▪1200g (5c) whole milk
▪7g (1 1/2t) salt
▪115g (1 stick) unsalted butter
▪100g (1c) grated Parmesan cheese
Instructions:
1. Preheat the oven to 500°F (260°C).
2. Rub each beef short rib with neutral oil and season liberally with salt. Allow the meat to cure for 20 minutes.
3. Place the seasoned short ribs on a sheet tray and oven-sear for 10-15 minutes until browned.
4. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onions, pressed garlic, and a pinch of salt. Stir occasionally and caramelize the onions for about 20 minutes, deglaze the pot with a splash of water every 5-6 minutes to incorporate the browned onion fond.
5. When the onions are softened and starting to take on color, add Worcestershire. Stir and cook for about 30 seconds.
6. Add tomato paste, stir and cook for about a minute.
7. Add demi-glace, beer, beef stock, powdered gelatin, thyme sprigs, and bay leaves. Bring to a simmer.
8. Place oven-seared short ribs into the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.
9. Cool the braised beef for 90 minutes, then refrigerate to cool completely.
Once cooled, skim off coagulated beef fat from the top of the pot.
10. Bring the pot to a low simmer to melt the gelatin.
11. Once the gelatinous stock has become fully liquid, remove the short ribs from the liquid then ladle off any excessive fat from the top of the liquid. Continue to reduce the braising liquid by 75% over medium-high heat, about 20-30 minutes. note: This is a good time to make the polenta.
12. Once the beef liquid is reduced, place the short ribs back into the reduced braising liquid to reheat for about 5 minutes over low heat while basting the short ribs.
*For the Creamy Parmesan Polenta:*
1. Toast polenta in a nonstick saucepan for 3 minutes over medium high heat.
2. Add milk and salt, whisking until thickened (3-4 minutes). Reduce heat to low and cook for an additional 10 minutes, stirring occasionally.
3. Stir in butter and grated Parmesan cheese until melted.
CHAPTERS:
0:00 Curing and roasting the short ribs
0:57 preparing the braise
5:38 Compounding the flavors and reducing the liquid
6:58 Creamy parmesan polenta
9:02 Finishing the short ribs and plating up
#shortribs #braisedshortribs #braisedbeef
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