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.
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
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
☑ Making knife slits into 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 from 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-jin: Hansik 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”)