This is Korean food at its best. The combination of sweet yet savory, juicy yet melt in your mouth tender beef ribs with a great depth of flavor.
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.