‘Galbijjim’ (Braised Beef Ribs)
Korea Times
09-23-2009 17:05
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Ingredients
400 grams of beef ribs, 1.5 kilograms of water, 10 grams of brown oak mushrooms, 100 grams of radish, 70 grams of carrot, 60 grams of chestnut, 16 grams of jujube, 16 grams of gingko, 3.5 grams (1 teaspoon) of pine nuts, 60 grams of egg (1 egg), 13 grams (1 tablespoon) of cooking oil, 13 grams (1 tablespoon) of sesame oil (pic 1)
* Seasoning sauce: 36 grams (2 tablespoons) of soy sauce, 12 grams (1 tablespoon) of sugar, 6 grams (1 teaspoon) of honey, 50 grams of pear juice or 100 grams of pear, 14 grams (1 tablespoon) of minced green onion, 8 grams (0.5 tablespoon) of minced garlic, 3 grams (0.5 tablespoon) of sesame salt, 3 grams (1/8 teaspoon) of ground black pepper
Preparation
1. Cut the beef ribs into 5-centimeter long strips, remove excessive fat and tendon. Soak in a cup of water for 3 hours changing the water every hour to draw out the blood. Put slits in the meat at intervals of 1.5-centimeters (pic 2)
2. Soak the brown oak mushrooms in water for 1 hour, remove stems, wipe water off with cotton cloth, and cut into 2 to 4 pieces. Cut the radish and carrot into 3-centimeter square and 2.5-centimeter thick pieces, and
trim the edges. Skin the chestnuts. Wipe the jujube with damp cotton cloth, cut the flesh into strips and roll up. (pic 3)
3. Preheat the frying pan and oil, stir-fry the gingko for 2 minutes on medium heat, maintaining green color, and skin.
4. Remove tops of the pine nuts, wipe the nuts with dry cotton cloth.
5. Panfry the egg for garnish, cut into 2-centimeter triangular-shaped pieces.
6. Blend seasoning sauce.
Recipe
1. Pour water into the pot, heat for 3 minutes on high heat. When it boils, boil the beef ribs for 2 minutes to cleanse them, then rinse in fresh water
2. Put the beef ribs and water into pot heat it up for 4 minutes. When it boils, lower the heat to medium, simmer it for 20 minutes. Take out the beef ribs from the broth and filter the broth after cooling down.
3. Put the beef ribs and half of the seasoning sauce into the pot, marinate it for 10 minutes. Add 500 grams of broth, heat it up for 3 minutes. When it boils, lower the heat to medium and boil for 20 more minutes.
4. When the ribs are well done and the broth is reduced into half, add the mushrooms, radish, chestnuts and the remained half of the seasoning sauce. Boil it for 12 minutes, add carrot and boil for another 7 minutes. Then add jujube, gingko and pine nuts, boil for 3 minutes with sprinkling broth onto the ribs to set a gloss on (pic 4)
5. When the broth is dragged, take out the radish. Mix the ribs with sesame oil together and serve with egg garnish.
* All images of the recipe are courtesy of “The Beauty of Korean Food: With 300 Best-Loved Recipes,” published by the Institute of Traditional Korean Food.