Jeff Kartono Post Jurnal
INGREDIENTS FOR GALBI JJIM (SERVES 4 TO 6) Main 1.5 kg to 1.8 kg / 3.3 to 4 pounds bone-in beef short ribs 1 1/2 cups water 2 carrots (275g / 9.7 ounces), cut into medium size pieces (optional) 8 dried jujube (optional)10 ginkgo nuts, peeled (optional) 10 chestnuts, peeled Sauce 170g / 6 ounces red apple (or nashi/asian pear), cored & chopped 60g / 2 ounces onion, peeled & chopped 6 Tbsp regular soy sauce 2 Tbsp brown sugar 2 Tbsp honey 2 Tbsp rice wine (mirin) 1 Tbsp minced garlic 1 tsp sesame oil 5 whole black peppers *1 Tbsp = 15 ml, 1 Cup = 250 ml
HOW TO MAKE GALBI JIM
Soak the beef ribs in cold water for 10 to 20 mins. This is to draw out the red liquid (which looks like blood) from the meat. Change the water a few times during this time.
Blend the sauce ingredients in a mixer or food processor. Set it aside until needed.
In a large pot, in rolling boiling water, boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs.
Place the ribs in a dutch oven and pour the water in (1 & 1/2 cups). Add 2/3 of the sauce. Boil them over medium heat for about 30 mins, covered. Stir gently and change the position of the ribs. Reduce the heat to medium low and continue to simmer for about 10 minutes, covered.