Galbi Jjim / M(2~3), L(3~4) Recipe

Prepare and marinate ribs

Rinse the short ribs and pat dry with paper towels. If pieces are very large, cut to 2–3 inch sizes. In a bowl combine 0.5 cup soy sauce, 3 tbs brown sugar, 2 tbs mirin, 4 cloves minced garlic, 1 tbs grated ginger, 1 tsp sesame oil, 1 tsp black pepper, 0.5 cup grated Asian pear, and the white parts of 2 chopped green onions. Mix well. Add the ribs and massage the marinade into the meat. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Prepare sauce and broth

In a measuring cup combine 4 cups beef broth, 2 tbs additional soy sauce, 1 tbs additional brown sugar, and (if you want spice) 1 tbs gochujang and 1 tsp gochugaru. Whisk until dissolved. Taste and adjust: the broth should be savory-slightly sweet; increase gochujang for more heat. Keep 1 tsp sesame oil aside for finishing.

Prep vegetables and rice cakes

Peel and cut 2 medium potatoes into large chunks, slice 1 large carrot into thick chunks, and cut 1 large onion into wedges. Cut 3 green onion stalks into 2–3 inch pieces. If the rice cake sticks are refrigerated/hard, soak them in warm water for 10–15 minutes to soften and drain.

Initial braise

Place a large heavy-bottomed pot or wide shallow pan over medium-high heat. Add the marinated short ribs (with marinade) and sear 2–3 minutes per side to render some fat and lightly brown. Pour in the prepared broth mixture so ribs are mostly submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until the ribs are tender. Skim any excess foam or fat from the surface during the first 15 minutes.

Add vegetables

After the ribs are tender (about 45–60 minutes), add the potato chunks, carrot pieces, and onion wedges. Stir gently so vegetables are mostly covered by liquid. Cover and simmer for another 15–20 minutes until potatoes and carrots are fork-tender.

Add rice cakes and green onions

When vegetables are almost done, add the soaked rice cake sticks and the green onion pieces. Stir and simmer uncovered for 5–7 minutes until rice cakes are soft and glossy and sauce has reduced to a thick, glossy consistency. If sauce reduces too much, add up to 0.5 cup more hot broth or water. Taste and adjust seasoning with a little more soy sauce or sugar if needed.

Cheese topping (optional) & finish

If you want the recommended cheese topping, spread 1 cup shredded mozzarella evenly over the stew in the pot or transfer the stew to an oven-safe shallow pan. Place under a broiler for 2–4 minutes until the cheese is melted and lightly browned, or cover and let the heat from the stew melt the cheese for 3–5 minutes. Drizzle 1 tsp sesame oil over the finished dish.

Garnish and serve

Sprinkle 1 tsp toasted sesame seeds and the remaining chopped green onion stalk over the top. Serve hot with steamed rice and banchan. Adjust spiciness at the table with extra gochujang or gochugaru to taste.