Soegalbi-jjim (쇠갈비찜)  open the window of AOD


Main Ingredients :
(for 2 servings)
600 g beef ribs (beef stock: 2 liters water, 1 tbsp soy sauce, 2 tbsp refined rice wine, 1 scallion stalk, 5 cloves garlic, 100 g white radish), 2 sheets of dry brown oak mushrooms, 50 g white radish, 50 g carrot, 5 skinned chestnuts, 1 egg for jidan, 4 skinned gingko nuts, 1 tsp pine nuts

Spices :
Seasoning sauce spices: 4 tbsp soy sauce, 1 tsp minced garlic, 2 tsp ginger juice, 2 tbsp onion juice, 1 tbsp pineapple juice, 1 tbsp pear juice, 1 tbsp sesame oil, 1 tbsp refined rice wine, 2 tsp honey, 1/4 tsp white ground pepper, 5 cups beef rib stock
According to the late 19th century cookbook entitled “Sieuijeonseo,” “galbi-jjim,” or braised beef ribs, was recorded as “gari-jjim.” That’s because “galbi,” or beef ribs, the meat between the ribs, was known as “gari.” Gari was a term commonly used in Seoul until the 1930s. Galbi-jjim that is braised with seasoning sauce made with condiments such as soy sauce and sweet fruit juice is very tender and has a chewy texture. It’s one of the favorite Korean dishes among foreigners.

Direction :

Prepare 5x5-cm beef ribs. Soak in water for about 30 minutes to remove the blood. Rinse until clean; make several 1-cm-long crossed knife slits.

Parboil the beef ribs in boiling water for about 1 minute. Take them out when foam starts to form. Rinse in cold water, and set aside.

Pour 2 liters of water and bring to a boil. Add soy sauce, refined rice wine, scallions, radish, garlic, and beef ribs and simmer for about 10 minutes over high gas. Reduce to medium high and cook for 20 more minutes.

Take out the beef ribs and sieve the broth through a hemp cloth.

Immerse dry brown oak mushrooms in cold water for about 30 minutes. Squeeze out the water; cut off the stem; and quarter them.

Slice the white radish and carrot into 2x2-cm cubes. Round off the corners to carve them into a similar shape as the chestnuts. Along with the chestnuts cook in boiling water for about 2 minutes and drain.

Make 0.5-cm-thick pan-fried egg yolk and egg white jidan for decoration. Cut them into 1.5x1.5-cm diamond shapes.

Blend all the seasoning sauce spices.

Place the beef ribs into a pot and pour the seasoning sauce. Simmer for about 20 minutes without the lid. When the contents have come to a boil, braise as you spoon the sauce over the beef ribs.

Add the rounded pieces of radish and carrot, and quartered brown oak mushrooms. Put the lid back on and braise for about 10 minutes over low gas.

Present the cooked braised beef ribs in a plate. Top with gingko nuts, pine nuts, and egg jidan pieces.

☑ Making knife slits the thick beef ribs will help flavor them with the seasoning sauce.
☑ If the raw beef ribs are braised with soy sauce-based seasoning sauce the beginning the final dish will have the bitter taste of the soy sauce. So first pre-cook the beef with the light soy sauce water with spice ingredients to some extent and then braise with the seasoning sauce.
☑ Store the remaining beef stock in the freezer for later use, for preparing soup or soy bean paste stew or even for stir-frying greens.
☑ Remember to braise for the first 20 minutes without the lid so that the ingredients can be well-seasoned while the moisture evaporates. That way the meat will maintain its chewy texture without being overcooked.
☑ Stir-fry gingko nuts in a slightly oiled pan with a pinch of salt. Then remove the skin.
Kim Su-jinHansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)
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