I cooked it so the beef was really falling apart because I used very fatty short ribs (originally meant for short rib pasta). Turned out really tasty, but I think I’ll use a different type of short rib next time.
by emybarrett31
6 Comments
Wooden-Mycologist-24
Yuuuuuuuumy
Randohcalrissian
Looks amazing
sEcgri836
What is the soup in the first picture?
Rpark888
Looks more like yukgaejang cuz of the color of the broth and bean sprouts.
I wouldn’t call this galbi-jjim as jjims aren’t really supposed to be soupy, rather, thick, rich and saucy as a result of the braise.
abirdnamedturkey
Interesting color for galbijim
Objective_Warthog620
I’ve never been picky with the type of ribs to use so I doubt it’s just because of that. I’ve used a very fatty cut as well. It just ended with an oily sauce, easily saved by cooling it in the fridge.
Recipes I’ve used also expects you to have the meat submerged for most of the braising, but you’re expected to boil it uncovered towards the end.
6 Comments
Yuuuuuuuumy
Looks amazing
What is the soup in the first picture?
Looks more like yukgaejang cuz of the color of the broth and bean sprouts.
I wouldn’t call this galbi-jjim as jjims aren’t really supposed to be soupy, rather, thick, rich and saucy as a result of the braise.
Interesting color for galbijim
I’ve never been picky with the type of ribs to use so I doubt it’s just because of that. I’ve used a very fatty cut as well. It just ended with an oily sauce, easily saved by cooling it in the fridge.
Recipes I’ve used also expects you to have the meat submerged for most of the braising, but you’re expected to boil it uncovered towards the end.