Name: Tender Korean Beef Stew Galbi Jjim Recipe Easy Rich Savory Sauce Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Korean
Ingredients: 3 pounds beef short ribs, cut into 2-inch pieces; ½ cup soy sauce (Kikkoman or naturally brewed); 6 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ½ medium Asian pear, grated (optional but recommended); 2 tablespoons brown sugar; 1 tablespoon sesame oil; ¼ cup rice wine or mirin; 2 medium carrots, peeled and cut into chunks; ½ cup chestnuts, peeled and roasted (optional); 3 stalks green onions, sliced for garnish; Freshly ground black pepper, to taste; 2 cups water or beef broth

Ingredients

3 pounds beef short ribs, cut into 2-inch pieces

½ cup soy sauce (Kikkoman or naturally brewed)

6 cloves garlic, minced

1 tablespoon fresh ginger, grated

½ medium Asian pear, grated (optional but recommended)

2 tablespoons brown sugar

1 tablespoon sesame oil

¼ cup rice wine or mirin

2 medium carrots, peeled and cut into chunks

½ cup chestnuts, peeled and roasted (optional)

3 stalks green onions, sliced for garnish

Freshly ground black pepper, to taste

2 cups water or beef broth

Instructions

Step 1: Rinse the beef short ribs under cold water and pat dry with paper towels.

Step 2: In a large bowl, combine soy sauce, grated Asian pear, minced garlic, grated ginger, brown sugar, rice wine or mirin, and sesame oil. Whisk until sugar dissolves and ingredients are well blended.

Step 3: Add the ribs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 1 hour or overnight for deeper flavor and tenderness.

Step 4: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove ribs from marinade (reserve marinade) and brown them in batches, about 2-3 minutes per side, until caramelized.

Step 5: Remove browned ribs and set aside. In the same pot, add carrot chunks and chestnuts, sautéing briefly to pick up the pan flavors.

Step 6: Return ribs to the pot. Pour in reserved marinade and 2 cups water or beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 15 minutes.

Step 7: After simmering, check that the beef is tender and nearly falling off the bone. Taste the sauce and add freshly ground black pepper or a touch more sugar or soy if needed.

Step 8: If the sauce is too thin, remove the lid and simmer uncovered for 10 more minutes to reduce and thicken.

Step 9: Sprinkle sliced green onions over the stew before serving.

Tips & Variations

For extra depth of flavor, marinate the ribs overnight in the refrigerator.

If Asian pear is unavailable, a grated apple or a small amount of apple juice can be a substitute.

Add shiitake mushrooms or Korean radish for additional texture and taste.

Use beef broth instead of water for a richer sauce.

FAQs

Can I use other cuts of beef instead of short ribs?

While short ribs are ideal for their marbling and tenderness, you can substitute with beef chuck or brisket. Just note that cooking times may vary slightly to ensure tenderness.

Do I have to use Asian pear in the marinade?

Asian pear helps tenderize the meat and adds subtle sweetness, but if unavailable, you can use grated apple or a small amount of fruit juice as a substitute.