Galbi jjim was traditionally enjoyed on big holidays like Jeongwal Daeboreum (“Full Moon in January,” January 15 in the lunar calendar, one of the 4 major Korean traditional holidays) and New Year’s Day. Today it is enjoyed at home for special occasions and parties although it can be part of a regular dinner menu for those who can afford ribs.
Ingredients
1 or 2kg beef short ribs, An onion, Finger length of a white radish, A half of a carrot, 10 raw chestnuts, 10 tablespoons of thick soy, 3 tablespoons of cooking wine, 2 tablespoons of brown sugar, A big scallion, Ginger juice, pepper
Directions
- For draining blood, soak pork ribs in cold water for 1~2 hours.
- Blanch the pork ribs in boiled water for 5 minutes.
- Drop pear juice .
- Drop 10 tablespoons of thick soy, 3 tablespoons of cooking wine, 2 tablespoons of brown sugar, a big scallion, ginger juice, pepper.
- Soak pork ribs in the water and close the pan and simmer until well done.
- Soak sliced radish in there and boil for 15 minutes.
- Soak carved raw chestnuts and carved carrot in there and boil for 10 minutes.
