Jjim: Recipe, Instant Pot, Calories

Galbi jjim is a famous Korean meal prepared by braising beef short ribs until the flesh falls off the bones. “Galbi” means ribs, while “jjim” refers to the process of steaming or boiling meat (similar to a stew).

You’ll enjoy eating braised meats since they are always tender and melt in your mouth. It’s the same with galbijjim, with each piece of beef being soft, supple, and bursting with flavor.

Speaking of flavor, the sauce is difficult to define. It’s sweet and savory, but it’s much more than that. The sweetness is subtle, coming from a variety of sources including apples, onions, sugar, and mirin. After 2 hours of boiling, the tastes combine to create a whole new experience.

A variety of vegetables are used to made galbi jjim. In addition to potatoes, carrots, and Korean radish, shiitake mushrooms are commonly used. Galbijjim can also be seasoned with chestnuts, ginkgo nuts, and dried dates (jujube). We opted to skip them in favor of simplicity, but feel free to test them out!

Tips For Making The Perfect Galbijjim

Everything starts with the quality of the ribs. Look for well-marbled ribs with tiny muscle fibers. The more individual tiny muscles you can see, the softer the finished outcome will be. I attempted this recipe with leaner short ribs, and while it still tasted delicious, it was a little tough (though cooking it for longer may have helped).

Allow the ribs to rest in cold water for 30 minutes before cooking to remove any extra blood from the meat and bones. While this step is technically optional, it will undoubtedly improve the overall flavor of the galbijjim. Better still, change the water every 10 minutes once the water is looking red.

If you don’t have time to complete the recipe from beginning to end, take a break after creating the broth and refrigerate it overnight. This not only helps to divide the dish in two halves, but it also makes it much easier to separate the fat from the broth since it rises to the top and solidifies in the fridge. You can easily scrape out the fat with a spoon in the morning.

You may experiment with how long you braise the ribs for. Simmering for longer on lower heat produces more tender meat, but cooking on higher heat shortens the braising time. However, keep in mind that the softness of the meat will be equal to how long you cook it for, so if you have the time, it is well worth the wait!

Ingredients

MAIN

  • 5 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-sized pieces
  • 8 dried jujube (optional)
  • 10 ginkgo nuts, peeled (optional)
  • 10 chestnuts, peeled (optional)

SAUCE

  • 1 red apple or nashi/Asian pear, cored and chopped (170g / 6 ounces)
  • 1/2 onion (60g / 2 ounces), peeled and chopped
  • 6 tablespoons regular soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 tablespoons rice wine (mirin)
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • 5 whole black peppers

Galbi Jjim Recipe

  1. Soak the beef ribs in cold water for 10–20 minutes. This is to extract the crimson liquid from the meat. Change the water many times throughout this period.
  2. Combine the sauce ingredients in a mixer or food processor. Set away until required.
  3. Boil the ribs in a large saucepan of rolling boiling water for 6 to 8 minutes over medium-high heat. Drain the water, then rinse the ribs under cold running water. Cut away any visible surplus fat from the ribs.
  4. Place the ribs in a Dutch oven and add the water. Add two-thirds of the sauce. Cover and boil for about 30 minutes over medium heat. Gently stir and move the ribs around. Reduce the heat to medium-low and simmer for about 10 minutes, covered.
  5. Add the other ingredients and cook for about 20 minutes, covered, over medium-low heat.
  6. The ribs should be thoroughly cooked, although they may not be tender. Continue to simmer over medium-low heat to reach the desired softness. Depending on how long you cooked it, you may still have a decent amount of sauce/liquid in the saucepan.
  7. To boil it off, set the burner to medium-high heat and cook for 10-12 minutes. This should thicken the sauce while leaving just the correct quantity at the bottom of the saucepan. Alternatively, you may continue to simmer the sauce over medium-low heat until it almost vanishes. This might take another hour or more. And this will remove the flesh from the bone.
  8. Serve the galbi jjim hot with steamed rice and other Korean side dishes. To reheat, put 1/3 cup water in a Dutch oven and cook for 5 to 7 minutes over medium-high heat, covered.

Galbi Jjim Calories

Jjim contains 1244 kilocalories per serving.

It has 38 grams of carbohydrates, 43 grams of protein, and 100 grams of fat.

Of the total fat content, 43 grams are saturated fat.

The dish contains 208 milligrams of cholesterol and 1672 milligrams of sodium.

It also provides 970 milligrams of potassium, 2 grams of fiber, and 21 grams of sugar.

In terms of vitamins and minerals, it includes 5120 IU of Vitamin A, 14.3 milligrams of Vitamin C, 61 milligrams of calcium, and 5.2 milligrams of iron.

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

GALBITANG vs GALBIJJIM : WHAT’S THE DIFFERENCE?

Galbijjim (갈비찜) and Galbitang (갈비탕) are sometimes confused, however despite using beef ribs, they are not the same meal.

It is a stew-like meal made with beef short ribs that are slow-cooked in a sweet and delicious sauce. This cooking process makes the ribs extremely soft and delicious. Typically, the meal contains vegetables like carrots and radishes.

In contrast, Galbitang is a soup. Boil beef ribs with onions, garlic, and radish. This produces a clear and hearty broth. The ribs in Galbitang are likewise tender, but the dish is lighter than Galbijjim, which is rich and saucy.

Beef Short Ribs

The optimum cut of beef for this famous Korean short rib meal is a piece sliced across the bone from the short rib’s chuck end. This cut differs from American and European-style short ribs, which are usually a thick slice of beef on the bone.

The Korean-style incision passes through the rib bone, making it ideal for braising. These specific cuts highlight a unique feature: the rib bone eye at the bottom of each piece, which adds to the dish’s visual appeal.

When shopping for beef for this dish, use thick, well-marbled Korean style short ribs. They are often sold in bigger portions and may be got in most Korean grocery stores or Asian markets.

These ribs may be more expensive than other beef rib variations, but their quality and flavor make them an excellent choice for this recipe.

Before you begin braising, I recommend removing any large, obvious pieces of fat from the ribs’ surface. This step ensures that your finished meal has a cleaner texture and flavor.

Galbi jjim Slow Cooker Recipe

This is a slow-cooker modification of my traditional galbijjim recipe, so it has the same delicious original flavor. When utilizing a slow cooker, you may cut down on prep labor as much as possible. So there’s no grating, mincing, parboiling, or browning in this dish. You can do the preparations the night before.

Start the slow cooker in the morning before leaving, and come home to a lovely supper ready for you.

  1. Trim any extra fat. Rinse the ribs and soak in cold water for about 30 minutes to remove excess blood. Drain well, or pat dry with paper towels. Cut the veggies and fruit into big slices (approximately 1-1/2 inches each).
  2. Place the ribs, carrots, and pears in the slow cooker. Combine the soy sauce, rice wine, honey (or sugar), and pepper, then pour over the ribs. Toss everything to coat with the sauce. Cover and cook for 6–7 hours on high or 9–10 hours on low. If you’re cooking at home, flip the ribs halfway through. (Adjust the cooking time based on how tender you want your ribs.) Stir in the scallions and sesame oil.
  3. Take out the ribs and veggies from the slow cooker. Strain the cooking liquid into a basin to remove the fat. You might use a fat separator. Pour the sauce over the ribs and serve. (You may instead chill it in the fridge or freezer until the fat freezes, then spoon it off. Reheat the sauce.
  4. Serve with rice.

Spicy Galbi Jjim Instant Pot Recipe

Instant Pot pressure cooking provides the same benefits, but in a fraction of the time! Simply alter the ingredients to get this hot variation.

How to prepare the short ribs

First, seek for short ribs with the greatest meat and the least fat. I nearly always use bone-in short ribs for braising since the meat tastes better when cooked on the bone. If boneless is the only option, use it.

Even high-quality short ribs will include fat, which is not always a negative thing. Trim any heavy fat layers from the short ribs while leaving the thin, firm skin that binds the ribs together.

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Korean cooks soak and parboil the ribs to eliminate the blood and fat, resulting in a cleaner flavor. You may skip the parboiling step and simply soak the ribs in cold water to take out the blood.

Braising liquid for spicy galbijjim

For this spicy version, I changed the braising liquid in my slow cooker galbijjim to include gochugaru (Korean red chili pepper flakes) and gochujang (Korean red chili pepper sauce). If you want it really hot, add additional gochugaru, dried whole red chili peppers, or fresh chili peppers.

Because the cooking period is significantly shorter, you may grated all of the aromatic veggies to let the aromas enter the meat more quickly.

How to braise the short ribs in the Instant Pot

Searing the ribs is not traditionally used in Korean braising, however it is becoming more popular in recent years. If you want rich, browned meat taste, use the Instant Pot’s “Sauté” mode (see my Instant Pot braised oxtail).

You may complete all of the prep work the night before and switch on the Instant Pot when you’re ready to cook. This marinates the ribs, which also adds taste. You may also prepare the ribs ahead of time. The taste of short ribs enhances throughout the next day or so.

All you need is around 35 minutes (40 minutes if you like it to fall off the bone tender) Pressure cooking time varies based on the thickness of the meat and the desired tenderness. Allow the meat to rest and become more soft. Wait 10 to 15 minutes for a natural pressure release before releasing any leftover pressure.

Galbi Jjim with Cheese Recipe

  1. Marinate the short ribs with 1 tablespoon salt for at least 30 minutes to 2 hours.
  2. After marinating, pour 3-4 cups of water into a saucepan (enough to completely submerge the short ribs). Heat pot on high until water boils. Place the short ribs in boiling water for 7 minutes. Then strain the water and rinse the short ribs under running water to remove any bone shards and contaminants from the meat.
  3. In a large saucepan, combine ¼ cup soy sauce, 2 tablespoons sugar, ½ cup cooking wine (shaoxing or soju), 3 teaspoons gochugaru, 2 tablespoons masilak, 1⁄2 teaspoon black pepper, 6 minced garlic cloves, 4 cups water, and 1 teaspoon minced ginger. Then, add the short ribs to the pot and combine. Set the heat to high and cover.
  4. Once the saucepan begins to boil, stir everything together and simmer for 30 minutes over medium-high heat. Then, increase the heat to medium and cook for another 30 minutes.
  5. Peel and cut carrots into 2-inch lengths. Next, peel the potatoes and cut them into 2-inch pieces. Cut onions in chunks. Green onions should be chopped into 4-inch lengths.
  6. Soak korean glass noodles in boiling water for 30 minutes.
  7. Add carrots, potatoes, and onions to the pot. Cook for another 20-30 minutes until the potatoes are tender. Mix everything together.
  8. When the potatoes are done, add 1 tablespoon of honey. Then mix everything together.
  9. Add green onions and stir well. Then, add the mozzarella cheese to the top and cover for 2-3 minutes until melted.
  10. Serve over white rice, and enjoy!

FAQs

Why is galbi jjim so expensive?

Answer: Galbi jjim is more costly than other cuts of beef in South Korea because it is often created from only the middle section of a calf’s ribs. The rib ends utilized to make soup stock.

What is the difference between Galbi jjim and Galbitang?

Answer: Galbitang is lighter, with more veggies and glass noodles, whereas galbi jjim is all comfort and focuses only on the short ribs.

What is galbi made of?

Ans: The name “galbi” means “rib” in Korean, and the dish is often cooked using beef short ribs.

What kind of short ribs should I use?

Answer: There are lots of different cuts of  beef  short ribs at the grocery store. For galbi-jjim, you need thick-cut bone-in beef short ribs. Don’t confuse it with lateral cut beef short ribs! Those are used to make galbi or marinated grilled short ribs for Korean BBQ.

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