galbi-jjim

Sue’s galbi jjim braises bone-in beef short ribs with carrots in a sweet, salty sesame-scented sauce. Her Dutch-oven version uses a blended sauce of red apple, onion, soy sauce, brown sugar, honey, mirin, garlic, sesame oil and whole black pepper.

The ribs first soak in cold water, then receive a brief boil before draining and rinsing. They move to a Dutch oven with fresh measured water and two-thirds of the prepared sauce.

After the initial simmer, carrots and the remaining sauce enter the pot. Dried jujubes, ginkgo nuts and chestnuts are optional additions, joining the braise at this stage if included.

A further gentle simmer develops the meat’s tenderness. The sauce can then cook down until thickened, leaving a sticky coating and a smaller amount of liquid around the ribs.

Sue serves galbi jjim hot with steamed rice and other Korean side dishes. She describes it as a festive dish associated with Seollal, Chuseok, birthdays and wedding receptions, with the tender meat and sweet-salty sauce at its centre.