Galbi Jjim (Korean Beef Stew)
Are you a fan of one-pot dishes? I know I am. This recipe for Galbi jjim or Korean beef stew is one such dish. All you need to do is boil most of the ingredients together until the beef is tender. Then you add a few finishing garnishes and you're done. It is wise to make a large batch and just freeze half of it for a meal later in the week.
Ingredients
1-1/2 kilos lean short ribs, 2-inch pieces
1/2 cup soy sauce
3/4 cup brown sugar
1-1/2 liters water
1 thumb-sized ginger, pounded
1 teaspoon chili garlic sauce
2 stalks scallions (white part only) sliced into 1-inch pieces
2 medium carrots, cut into 1-inch cubes
3 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup thinly-sliced scallions (green part)
Instructions
1. In a deep casserole, boil together short ribs, soy sauce, sugar, chili garlic sauce, ginger, leeks and water. Let simmer until beef is tender. Add more water as necessary.
2. Skim off any fat floating on the surface.
3. Add scallions, carrots and sesame oil. Continue cooking on a simmer until carrots are tender.
4. Top with toasted sesame seeds and sliced scallions before serving.
Note: For a healthier dish, you can skim off the oil on top of the sauce before serving. Or better yet, let it cool and keep in the fridge for 6 hours or overnight. Remove any fat that has solidified before reheating. You can enjoy the same taste without going overboard on the fat.
Ingredients
1-1/2 kilos lean short ribs, 2-inch pieces
1/2 cup soy sauce
3/4 cup brown sugar
1-1/2 liters water
1 thumb-sized ginger, pounded
1 teaspoon chili garlic sauce
2 stalks scallions (white part only) sliced into 1-inch pieces
2 medium carrots, cut into 1-inch cubes
3 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup thinly-sliced scallions (green part)
Instructions
1. In a deep casserole, boil together short ribs, soy sauce, sugar, chili garlic sauce, ginger, leeks and water. Let simmer until beef is tender. Add more water as necessary.
2. Skim off any fat floating on the surface.
3. Add scallions, carrots and sesame oil. Continue cooking on a simmer until carrots are tender.
4. Top with toasted sesame seeds and sliced scallions before serving.
Note: For a healthier dish, you can skim off the oil on top of the sauce before serving. Or better yet, let it cool and keep in the fridge for 6 hours or overnight. Remove any fat that has solidified before reheating. You can enjoy the same taste without going overboard on the fat.
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