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Restaurants›Sun Nong Dan›Koh Galbi Jjim / M(2~3), L(3~4) Recipe

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

Name: Sun Nong Dans Koh Galbi Jjim / M(2~3), L(3~4) Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 kg beef short ribs with tail (Koh Galbi), cut into 2-3 bone pieces; 2 l water (for blanching and braising); 1 cups soy sauce (reduced-sodium preferred); 3 tbs brown sugar; 2 tbs honey or corn syrup; 6 cloves garlic, minced; 1 tbs ginger, minced; 0.5 cups Korean pear or Bosc pear, grated (or 1/2 apple if unavailable); 2 tbs mirin or rice wine; 1 tsp sesame oil; 1 tsp toasted sesame seeds; 0.5 tsp black pepper, freshly ground; 1 tbs gochujang (Korean red pepper paste) — optional for spiciness; 1 tsp gochugaru (Korean red pepper flakes) — optional for heat; 2 cups potatoes, medium, peeled and halved; 1 cups carrots, large, cut into 1½ inch pieces; 1 each onion, large, thickly sliced; 4 stalks green onions (scallions), cut into 2-3 inch lengths; 200 g tteok (cylinder rice cake sticks), soaked if refrigerated/frozen; 1.5 cups mozzarella cheese, shredded (for cheese topping); 1 tsp sesame seeds, toasted; 1 tbs chopped green onion (for garnish); 1 tbs vegetable oil or neutral oil; 1 tsp salt; 1 tsp cornstarch slurry (optional, 1:1 cornstarch to water)

Inspired by Sun Nong Dan

Time1h 30m

Serves3

SungNongDan’s special dish, “Koh Galbi jim,” is prepared with ribs and tail, cooked in a secret Galbi sauce with potatoes, green onions, carrots, onions, and rice cake sticks. Highly recommended with a cheese topping! (Provides both flavor and visual appeal.) You can adjust the level of spiciness.

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Ingredients

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Main Protein & Bones

2.2 lb (1 kg) beef short ribs with tail (Koh Galbi), cut into 2-3 bone pieces

8.45 cup (2 l) water (for blanching and braising)

Marinade / Galbi Sauce (secret-style)

1 cups soy sauce (reduced-sodium preferred)

3 tbs Brown sugar

2 tbs honey or corn syrup

6 cloves Garlic, minced

1 tbs Ginger, minced

1/2 cups Korean pear or Bosc pear, grated (or 1/2 apple if unavailable)

2 tbs mirin or rice wine

1 tsp Toasted sesame oil

1 tsp toasted sesame seeds

1/2 tsp Black pepper, freshly ground

1 tbs gochujang (Korean red pepper paste) — optional for spiciness

1 tsp gochugaru (Korean red pepper flakes) — optional for heat

Vegetables & Add-ins

2 cups potatoes, medium, peeled and halved

1 cups carrots, large, cut into 1½ inch pieces

1 each onion, large, thickly sliced

4 stalks green onions (scallions), cut into 2-3 inch lengths

7.05 oz (200 g) tteok (cylinder rice cake sticks), soaked if refrigerated/frozen

Finishes & Optional Toppings

1 1/2 cups mozzarella cheese, shredded (for cheese topping)

1 tsp Sesame seeds, toasted

1 tbs chopped green onion (for garnish)

Seasoning & Cooking Helpers

1 tbs vegetable oil or neutral oil

1 tsp Celtic sea salt

1 tsp cornstarch slurry (optional, 1:1 cornstarch to water)

Method

Main Protein & Bones

Trim and blanch ribs

Rinse the ribs under cold water. Place ribs in a large pot and cover with cold water (about 2 liters). Bring to a rolling boil over high heat and boil for 5 minutes to remove impurities. Drain and discard blanching water. Rinse ribs and the pot to remove scum.

After blanching, return the ribs to the pot and add 1.2–1.5 liters fresh water (enough to mostly cover). This will be the braising liquid base.

Marinade / Galbi Sauce (secret-style)

Make the galbi sauce

In a bowl combine soy sauce, brown sugar, honey, minced garlic, minced ginger, grated pear, mirin, sesame oil, sesame seeds, and black pepper. Stir until sugar dissolves. For spicy option, whisk in gochujang and gochugaru until smooth. Taste and adjust sweetness or salt: sauce should be savory-sweet with a pronounced garlic-ginger note.

Pour the prepared sauce into the pot with the ribs and water. Stir gently to combine so ribs are coated. Bring to a gentle simmer over medium heat.

Vegetables & Add-ins

Simmer and add vegetables

Once simmering, reduce heat to low–medium to maintain a gentle simmer. Partially cover and simmer for 40 minutes, turning ribs once or twice so they braise evenly. After 40 minutes, add potatoes, carrots, and sliced onion to the pot. Continue simmering, partially covered, for an additional 20–25 minutes until potatoes and carrots are fork-tender and ribs are very tender (total braise time approximately 60–70 minutes).

Add rice cakes and green onion

Fifteen minutes before end of cooking, add soaked rice cakes (tteok) and the longer white parts of green onions so they soften and absorb sauce. Stir gently to coat. If liquid reduces too much, add a few tablespoons of hot water to keep a glossy sauce.

Seasoning & Finishing

Adjust seasoning and thicken sauce

Taste the sauce and adjust salt or sugar as needed. If you prefer a slightly thicker glossy sauce, make a small cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and stir into simmering sauce; cook 1–2 minutes until thickened. Turn off heat and stir in 1 tsp sesame oil for aroma.

Finishes & Optional Toppings

Cheese topping (recommended)

If using cheese topping, transfer the finished ribs and sauce into a shallow oven-safe pan or keep in the Korean hotpot. Evenly sprinkle shredded mozzarella over the top. Place under a broiler for 2–4 minutes until cheese is melted and bubbly and lightly golden (watch carefully). Alternatively, cover pot with lid and let cheese melt from residual heat for 3–5 minutes.

Garnish and serve

Sprinkle toasted sesame seeds and chopped green onion over the finished dish. Serve hot with steamed rice and banchan. Offer extra gochujang or gochugaru at the table for additional heat. Leftovers keep refrigerated for up to 3 days; reheat gently and add a splash of water if sauce is thickened.