Galbi-jjim is Korean-style braised beef short ribs with vegetables.

Braised short beef ribs in a concentrated fruit and vegetable sauce, with a variety of vegetables - Galbi-jjim. This amazing rich flavour is one of the most famous dishes of Korean cuisine. It is most often prepared on holidays when the whole family gathers round the table, be it harvest festival or New Year's Eve. In autumn and winter period - this dish is probably cooked at least once in most Korean families. It is said to be the reason why the cost of the middle part of beef ribs during this period exceeds the cost of tenderloin or fillet. Because Galbi-jjim is the middle part of beef ribs (a similar dish, but made of pork ribs, has a slightly different name and is less widespread). It is delicious and healthy, tender and rich. Korean-style beef stew:
short beef ribs - 1 - 1.2kg
carrots - 2 pcs
daikon -1 pc
courgette - 1 pc
onion - 1 pc
garlic - 1 head
ginger - 1 finger
pear - 1 pc (small)
kiwi - 2-3 pcs
honey - 3-4 tbsp
dried shiitake mushrooms - 7-8 pieces
soya sauce - 140 ml
oyster sauce - 1 tbsp
Shaoxing cooking wine or vodka - 6 tbsp. l.
fish sauce - 4 tbsp.
spicy gochujang paste - 1-2 tbsp (or to taste)
sesame oil - 1 tbsp.
green onions and sesame seeds (optional) - to serve.
Caloric value of galbijim - 71 kCal/100 g (Nutrients: Protein 7.1 g, Fats 1.7 g, Carbohydrates 7.1 g)
Cooking time - 2 hours (excluding soaking and marinating time)
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