Galbi jjim(갈비찜), braised beef ribs, is my favorite Korean meat dish. Galbi refers to ‘ribs’ and jjim means ‘steamed’. We usually serve Galbi jjim on a special day such as New Year’s Day, Korea’s Thanksgiving Day or when we have a party at home. You can add many ingredients such as onions, mushrooms, carrots on a soy sauce basis. My mom’s recipe is so simple that you will find it very easy to follow. Sometimes cooking only with basic ingredients can be the best recipe.
[Ingredients] Galbi(갈비, beef ribs), minced garlic(다진마늘), green onions(파), soy sauce(간장), sugar(설탕), black pepper(후추), chestnut(밤)
2. If you dislike fat parts, remove some excess fat from the ribs.
4. Add sugar and soy sauce and mix them well with your hands.
* The taste depends largely on the mixture of soy sauce and sugar, but do not try to be perfect from the beginning. You can adjust sweetness and saltiness while you’re cooking.
5. Steam the pot over medium-high heat until the beef stock comes out and starts to be boiling.
6. Taste the stock and add more sugar or soy sauce to your taste.
7. Add some peeled chestnuts and steam them over medium-low heat until the ribs become tender enough.
(Depending on the texture of the meat, steaming time will last more or less than an hour. Check how tender the ribs are while you’re steaming. If you overcook them, the meat will be dissolved in your mouth before you chew them. ^^)
If you boil the leftovers again, the stock becomes even richer. I mix boiled rice with the stock and eat it with Kimchi. When we made Galbi jjim at home in my childhood, I remember that our puppy was as happy as I were. ^^