This is another classical dish in the Korean recipe books. Galbi Jjim is a variation of Korean beef stew. It doesn't contain as much liquid as the other stews and can take only half an hour to make. Galbi Jjim is made from short ribs, and it doesn't require many ingredients, so it's simple to cook as well. Here's how to make Galbi Jjim.
To make Galbi Jjim, you're going to need: short ribs, soy sauce, sesame oil, potatoes, carrots, a bit of garlic (or a lot, depending on your taste buds), and a bit of sugar.
First, we're going to have to prepare all the ingredients. We'll start off with the short ribs. Shave off as much of the fat that you can from the short ribs, rinse it in water, and pat it dry. Next, we're going to chop up the potatoes and carrots into chunks. For this dish, it's better for the potatoes to be a relatively large size and the carrots relatively small.
After you are done preparing the ingredients, it's time to start cooking. Get a large pot and put in all of the listed ingredients with water. Put enough water to cover most of the ingredients, but not all. The meat and the vegetables will absorb the surrounding heat and will get cooked in due time. Also, we're able to put in all the ingredients at once because they all take about the same time to get thoroughly cooked.
Main ingredients
2 lb 3 oz Beef Short Ribs for Braising, Jjim Galbi 찜 갈비 (includes bone weight)
1 Potato 감자
5 oz Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)
½ Onion (Medium) 양파
4 Green Onion 파
6 clove(s) Garlic Clove (whole) 통마늘
6 tbs Soy Sauce (regular) 왜간장
3 cups Water 물
½ tsp Black Pepper 후추
3 tbs Mul Yeot / Malt (Maltose) Syrup 물엿 (can use sugar or honey instead)
optional garnish
½ tsp Sesame Seeds 깨 (optional)
1 tbs Chopped Green Onion 다진파
optional ingredients to kick it up a notch
3 tbs Cheongju, Korean Rice Wine 청주 (can use white wine instead)
4 oz Korean Radish 무
2 oz Shiitake mushroom 표고버섯
4 Dried Red Chili Pepper 마른고추
Bring the heat to a medium to medium high and let it cook with the top on. This lets the meat get moist and absorb all of the flavors in the pot.
While the beef stew is simmering, occasionally stir the stew so that it doesn't stick to the bottom of the pot and become inedible. You can tell that the dish is done when you're able to pull the meat from the bone easily. Now simply serve it to your friends and family and watch their faces lighten up from eating a delicious Korean beef stew.
If you can, you can teach others to make it as well so that they can make it in their own homes.
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