The easiest way to make Galbijjim (Korean Traditional Braised Short Rib) at home.
Just with Honey Pepper Ganjang, it tastes much better and is way cheaper than eating at any restaurant.
This hearty dish is perfect for winter
- Ingredients
- 2kg Beef short rib chunks
- 140g (half bottle) ChamCham Honey pepper ganjang
- 2 brown onion roughly chopped
- 2 carrot cut into bite size
- 1/2 bunch spring onion cut into baton
- 1 tbsp minced garlic
- 1 handful of roasted chestnut, Korean rice cake
- 5 to 6ea baby potato washed and cut in half
- 200ml water
- Garnish with spring onion and sesame seeds
- 140g (half bottle) ChamCham Honey pepper ganjang
- 2 brown onion roughly chopped
- 2 carrot cut into bite size
- 1/2 bunch spring onion cut into baton
- 1 tbsp minced garlic
- 1 handful of roasted chestnut, Korean rice cake
- 5 to 6ea baby potato washed and cut in half
- 200ml water
- Garnish with spring onion and sesame seeds
- Method
- Sear your short ribs on hot pan with olive oil and place them in braising pot
- Drain fats and deglaze the frying pan with water then put in with short ribs
-Add Honey pepper ganjang, chopped onion, carrot and spring onion
- Simmer them with lid on (the beef should be just submerged) for about 1hr depending on the size of beef
- Add water or sauce if necessary
- Add potatoes and garlic and simmer until potatoes are cooked
- Add rice cake and chestnut and simmer for 5 minutes until rice cakes are soft
- Plate up and garnish with spring onion, chilli, sesame seeds
- Drain fats and deglaze the frying pan with water then put in with short ribs
-Add Honey pepper ganjang, chopped onion, carrot and spring onion
- Simmer them with lid on (the beef should be just submerged) for about 1hr depending on the size of beef
- Add water or sauce if necessary
- Add potatoes and garlic and simmer until potatoes are cooked
- Add rice cake and chestnut and simmer for 5 minutes until rice cakes are soft
- Plate up and garnish with spring onion, chilli, sesame seeds
🥢 Made with: ChamCham Honey Pepper Ganjang
