Before I deep dove into Korean cuisine, the first Korean dish I enjoyed was the classic Galbi Jjim, or short rib stew. The meat was tender, with a salty sweet braising liquid. What’s not to love? I’ve come up with a basic recipe that’s really easy to make and you can add more vegetables to your liking. If you’re a visual learner, I’ve got a recipe video on my YouTube channel as well.
Ingredients (serves 4)
1 kg bone in short rib cut into large chunks
4 large dried shitake mushrooms (you can use 6 fresh as well)
2 cups hot water
1/4 cup brown sugar
1/3 cup soy sauce
1/2 cup mirin
4 cloves garlic. minced
4 stalks green onions, chopped white and green parts separated
1 thumb-sized piece of ginger, minced
1 large carrot
sesame seeds for garnish
- In a bowl, rehydrate mushrooms with the hot water until tender. If using fresh, skip this step.
- In a separate bowl, combine the water (after rehydrating mushrooms), the soy sauce, mirin, brown sugar, plus the garlic, ginger and the white parts of the green onion.
- In a pot, combine the short ribs and the sauce. Bring to a boil and simmer for 45 minutes.
- Meanwhile, slice the rehydrated mushrooms into large chunks. Slice the carrots in a similar manner.
- Add the vegetables to the stew at the 45 min mark. Let simmer for another 25 mins.
- Add in the green part of the green onions once the beef is tender.
- Garnish with sesame seeds.