Galbijjim, AKA braised beef short rib stew, is a Korean traditional cuisine eaten during the Korean harvest festival, known as Chuseok. My grandmother didn't make it often when I was young, but now that I have kids, I wanted to try, so my kids would be familiar with Korean cuisine. This recipe is adapted from Crazy Korean Cooking's Galbijjim recipe. I tweaked their recipe by adding Korean pear, it's juice, and less soy sauce and malt (mulyeot). The Korean pear and it's juice add a subtle sweetness and tenderizes the beef so well, the meat will just melt in your mouth! This recipe is one of our favorite things to eat, and so I hope your family enjoys this recipe as much as mine! —Sarah D
beef short ribs
Korean pear, grated and with it's juice
large potatoes (can be substituted with 1 medium daikon radish)
large carrots from the Korean grocery store (or 4 carrots from an American grocery store)
Make slits into the short ribs and soak in cold water for at least 2 hours to draw out the blood.
Place short ribs in a large pot and boil for 30 to 40 minutes.
While boiling the short ribs, prepare the vegetables and Korean pear. Peel, wash and cut the potatoes and carrots. Cut the potatoes into 1.5" pieces and cut the carrots into 2"x 1" pieces. (Daikon radish can be substituted for potatoes.) Mince the garlic cloves. Dice the green onion. Grate the Korean pear and set aside with the juice.
When short ribs are done boiling, rinse gently in cold water 3 times and drain.
In a new pot (or the old one if you washed it), add 6.5 cups of water, 2/3 cup of soy sauce, and 5 tablespoons of malt (or corn syrup) with the short ribs. Boil with a lid on medium heat for 20 min.
After short ribs have been boiled, add all the vegetables, grated pear and juice, and 3/4 teaspoon of black pepper. Boil with a lid for another 30-40 min on low heat, until vegetables are soft, but not mushy.
Serve in a big bowl to serve family style or serve individually on smaller plates over rice. Optional - Garnish with green onions and pine nuts.