So I’ve had a really busy couple of weeks, well more like a really busy couple of months…and you know what? I’m tired. Really tired. I mean, don’t get me wrong I couldn’t be happier to be busy with work, but UGHHH$%$#%$#%#$%#$%$#^%^$%^$%$%$#!!
Okay I’m done. Thanks for putting up with my mini meltdown, I really needed an overly dramatic moment. Whew, I feel a little better. Anyways, anyone else ever have those breakdown moments where you kick, yell and scream to yourself about wanting a break from life? If you have, guess what? I have something that won’t change or fix a thing, BUT it’ll make you feel better for about 30 minutes or so until it’s all gone…that’s something, right?
This is the perfect recipe for that 30 minute cure. It’s one of my favorite Korean dishes! Savory, short-ribby goodness, swimming in a sweet, soy broth with hearty root vegetables. I’ve changed my mama’s recipes just a tad. I added shiitake mushrooms, which many versions have. This recipe is also often made with water chestnuts, but I’m not a big fan. Again, this recipe won’t change your life, but it will make you pretty happy for a little while. Enjoy!
xx Jenny
Galbi Jim
Serves 5 to 7
Ingredients:
5 lbs short ribs for braising, rinsed in cold water
¾ cup low sodium soy sauce
½ cup sugar
1 Asian pear, peeled and grated
3 garlic cloves, minced
2 tablespoons mirin
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
2 medium Russet potatoes, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
1 cup shitake mushrooms, stemmed and sliced in half
garnish:
2 green onions, thinly sliced
2 tablespoons toasted sesame seeds
Directions:
1. Place short ribs in a large pot and fill with water until ribs are just covered.
2. Place pot over stove and bring to a boil. Boil ribs for 20 minutes.
3. Drain and rinse excess fat off short ribs.
4. Place ribs back into the pot along with soy sauce, sugar, Asian pear, garlic, mirin, sesame oil, black pepper, and 2 ½ cups water.
5. Cover pot and bring to a boil. Boil for 20 minutes.
6. Add potatoes and carrots to the pot, cover and simmer for 45 minutes to an hour.
7. Serve braised short rib stew over rice and top with green onions and sesame seeds.
YEP. All the time.
I seriously want to throw my whole body into this stew. Dear GAWD.
Looks SO GOOD!!!
Y’all need to call me so I can come and do dishes on the shoot days WHERE YOU ARE SHOOTING JENNY’S KOREAN RECIPES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
(this really means EAT IT ALL)
wow
haha! Matt, you know you’re welcome anytime! Dexter says hello ;)
Same here! I would like work harder since it’s the final push but I’m just so burnt out and tired from it all. Great recipe here!
Thank you so much for posting this. I love this dish to pieces and this recipe you provided seems to me one of the simplest I have ever seen. Thank you again.
This is one of my favorite Korean dishes!! Thanks for sharing your recipe :)
hmmmm….my mom is looking for a new short rib recipe…I will show this to her, I think she’ll love it! I’ll let you know :)
Luscious and comforting ~~~~~ Where I live it is in the 20’s at night so this sounds just great…and so easy….that’s what I need these days: easy….. Many Thanx *!*
mmm jenny, this is one of my favs! definitely comforting when life totally needs a pause button! hope you have a wonderful holiday season! xo
ok, like the recipe, but have one question since I am confused because I don’t see where the mushrooms are used in the recipe, just see them listed as an ingredient.
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Hi tried your recipe. Awesome stuff. Just curious how do you add in water chestnuts? Do you have to boil them first or just rinse and throw in at the same time as the potatos and carrots?
You can throw them in with the potatoes and carrots!
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I made this and my stew had no broth in it whatsoever. Any advice on how to fix this? It’s still good as it, just not really a stew, and definitely too dry over rice.
Thanks!
Hm, that’s weird about there being no liquid. Did you add the 2 1/2 cups of water the recipe calls for, along with the soy sauce, mirin, etc?
Hey I made this recipe at culinary school and ppl were saying it was the best stew they ever put in their mouth just thought you shud know :) also ours turned out too dry the first time we made it too. We suspect it was the potato over cooking and getting too soft. Hope is helps :)
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This looks really good right now. It’s a perfect dish for the cold weather here in California :)
Btw, your photos look amazing. It’s simple and very clean :)
I love this recipe but I am allergic to pears! Any advice for a substitute? Thanks!
You can actually substitute the Asian pear with kiwi! :)