My first attempt at Galbi-jjim (recipe in comments).
My first attempt at Galbi-jjim (recipe in comments).
by Complete-Proposal729
1 Comment
Complete-Proposal729
**Ingredients**
*For braising liquid:*
*-* 12 shiitake mushrooms
– ½ cup soy sauce
– ½ cup mirim
– 1/3 cup soju
– 1/3 cup brown sugar
– 2 tbsp sesame oil
– 2 tbsp honey
– 1 large onion, quartered
– 1 Asian pear, peeled and cut into large pieces
– 8 cloves of garlic, peeled
– 1 knob of ginger
*For stew:*
– 12 English cut shortribs
– Salt
– Black pepper
– Neutral oil for searing
– Radish (1 medium-sized korean radish, daikon, or equivalent number of red radishes), cut into 2-3 cm spheroids
– 3 large carrots, cut into 2-3 cm spheroids
– 2 sheets of dasima (kombu)
– 8 jujubes, pit removed
– 1 packet of prepared chestnuts
*For garnish:*
– Pinenuts
– Scallions
– Red finger chile, sliced thin
**Procedure**
1. Soak shiitake mushrooms in 2 ½ cups boiling water, to create a mushroom broth (for at least 30 min).
2. Add soy sauce, mirim, soju, sesame oil, brown sugar, honey, Asian pear, onion, garlic, ginger, and black pepper to a blender, and blend until well-mixed. This is your blended braising liquid. This along with the shiitake mushroom broth will be the braising liquid.
3. Add salt and pepper to the short ribs. Sear in a lightly oiled pot, until all sides are well-browned. Do this in two batches, as to not crowd the pot, and remove the short ribs after each batch. (The traditional method of handling the short ribs is to soak and boil them before braising, but I prefer meat to have browning on the exterior).
4. Deglaze the pot with 2 cups of mushroom broth, leaving some behind as to not pour in any sand or debris from the mushrooms that has fallen to the bottom. Scrape the fond at the bottom of the pot to release it into the broth. Add the blended braising liquid to the pot, followed by the short ribs, carrots, daikon, and optionally the dried mushrooms that you used to make the broth. Place the dasima sheets into the braising liquid.
5. Turn the heat down to low and simmer for 1 hour.
6. Add the jujubes and chestnuts to the pot.
7. Simmer for another 1 ½ hours, or until short ribs are tender and almost falling off the bone, but still maintain their structure.
8. Remove the dasima sheets.
9. Garnish with pinenuts, scallions, and optionally thin slices of fresh red chiles
1 Comment
**Ingredients**
*For braising liquid:*
*-* 12 shiitake mushrooms
– ½ cup soy sauce
– ½ cup mirim
– 1/3 cup soju
– 1/3 cup brown sugar
– 2 tbsp sesame oil
– 2 tbsp honey
– 1 large onion, quartered
– 1 Asian pear, peeled and cut into large pieces
– 8 cloves of garlic, peeled
– 1 knob of ginger
*For stew:*
– 12 English cut shortribs
– Salt
– Black pepper
– Neutral oil for searing
– Radish (1 medium-sized korean radish, daikon, or equivalent number of red radishes), cut into 2-3 cm spheroids
– 3 large carrots, cut into 2-3 cm spheroids
– 2 sheets of dasima (kombu)
– 8 jujubes, pit removed
– 1 packet of prepared chestnuts
*For garnish:*
– Pinenuts
– Scallions
– Red finger chile, sliced thin
**Procedure**
1. Soak shiitake mushrooms in 2 ½ cups boiling water, to create a mushroom broth (for at least 30 min).
2. Add soy sauce, mirim, soju, sesame oil, brown sugar, honey, Asian pear, onion, garlic, ginger, and black pepper to a blender, and blend until well-mixed. This is your blended braising liquid. This along with the shiitake mushroom broth will be the braising liquid.
3. Add salt and pepper to the short ribs. Sear in a lightly oiled pot, until all sides are well-browned. Do this in two batches, as to not crowd the pot, and remove the short ribs after each batch. (The traditional method of handling the short ribs is to soak and boil them before braising, but I prefer meat to have browning on the exterior).
4. Deglaze the pot with 2 cups of mushroom broth, leaving some behind as to not pour in any sand or debris from the mushrooms that has fallen to the bottom. Scrape the fond at the bottom of the pot to release it into the broth. Add the blended braising liquid to the pot, followed by the short ribs, carrots, daikon, and optionally the dried mushrooms that you used to make the broth. Place the dasima sheets into the braising liquid.
5. Turn the heat down to low and simmer for 1 hour.
6. Add the jujubes and chestnuts to the pot.
7. Simmer for another 1 ½ hours, or until short ribs are tender and almost falling off the bone, but still maintain their structure.
8. Remove the dasima sheets.
9. Garnish with pinenuts, scallions, and optionally thin slices of fresh red chiles