10ozKorean radish (daikon also works) – about 1 1/2 C cut up(300g)
12chestnuts, peeled (canned chestnuts is ok)
Ingredients for Galbi jjim sauce
1cupsoy sauce (jin ganjang)
1/2cupmirin or sake
2Tbsphoney(+ 1 tsp as a finish)
4Tbspsesame oil(add 2T right before finish)
1/2stalkgreen onionwhole for broth
Soak dried shitake mushrooms in warm water. Fully immerse mushrooms in water by adding weight on top. This will help reconstitute mushrooms quicker.
Peel and cut radish and carrots into roughly into 1.5 inch pieces.
Rinse ribs in cold water to get rid of any bone fragments.
Trim any excess fat and score center of the ribs so that the meat will cook faster and also absorb the sauce more readily.
Add cleaned and trimmed ribs to a large enough pot and fill with cold water. Bring water with ribs to a quick boil and flash cook the ribs for 3~5 min.
Turn off heat. Drain and discard all liquid.
Make the sauce by mixing all sauce ingredients listed above EXCEPT for 3 T soy sauce, 1 tsp honey, 2 T sesame oil. You will be adding the additional soy sauce, honey and sesame oil to taste later on.
Add sauce to pot with ribs. Turn heat to med-high and cook ribs in sauce for 5 min.
Add 5 C water and bring back to boil.
Add radish and additional green onion for extra flavor. Simmer for 30 min.
Mushrooms should be fully soaked by now. Rinse and quarter shitake mushrooms like so.
If using canned chestnut, just drain. If not, you will have to peel your own
After simmering for 30 min., add carrots and mushrooms. Continue to simmer.
After 20 min or so, add chestnuts. Optionally add dried jujube dates.
Simmer for another 1 hr or so (total 1:50 min~ 2 hrs) until the meat is fully tender. Best way to check the tenderness is to tear a little piece off and taste.
When it’s almost done, taste the meat to see how you like it. Add more soy sauce (up to 2 T) and touch of honey (1 tsp) to taste.
Galbi jjim produces a LOT of fat and you need to skim the fat before you serve. My tip for trimming off fat is to cool the stew in the fridge for several hours or in colder climates, leave it outside. Then skim off the hardened fat from the top.
After removing the fat solids, add 2 T sesame oil and reheat Galbi jjim before serving.
Freeze leftovers for later. It will reheat nicely. Vegetables will be a bit mushy though.
Save every bit of leftover Galbijjim liquid and make Kimchi Jjigae with it. You will end up with a very hearty Kimchi Jjigae~
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.