Galbi Jjim with Chestnut Puree
Galbi Jjim with Chestnut Puree
Ingredients
For the Galbi Jjim
- 800 grams short ribs
- 3/4 cup dark soy sauce
- 1 cup mirin
- 3 cups water
- 2 tablespoons minced garlic
- 1/2 tablespoon minced ginger
- 2 tablespoons corn syrup
- 2 tablespoons cane sugar
- 1 can Korean pear drink
- 1/2 onion, diced
- 1 green onion, diced, for the sauce
- 5 carrots
- 5 shiitake mushrooms
- 1 green onion, for braising
For the Chestnut Puree
- 1 1/2 tablespoons chestnut creme
- 3 potatoes
- 1/4 cup heavy cream
- 1/2 stick butter
- 3 pinches salt
Instructions
- 1
Place the short ribs in a bowl and cover with cold water. Allow them to soak for 1 hour to remove any excess blood.
⏱️ 5 min
- 2
After soaking, transfer the ribs to a pot, cover with fresh water, and bring to a boil. Boil for 10 minutes.
⏱️ 15 min
- 3
Drain the ribs and rinse them thoroughly under cold running water.
⏱️ 5 min
- 4
In a separate bowl, combine the dark soy sauce, mirin, 3 cups water, minced garlic, minced ginger, corn syrup, cane sugar, Korean pear drink, diced onion, and 1 diced green onion. Mix all the sauce ingredients well until fully combined.
⏱️ 10 min
- 5
Place the rinsed short ribs into a large pot. Pour the prepared braising sauce over the ribs.
⏱️ 5 min
- 6
Add the carrots and shiitake mushrooms to the pot with the ribs and sauce. Bring the mixture to a boil over high heat.
⏱️ 10 min
- 7
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 1/2 hours.
⏱️ 90 min
- 8
While the ribs are simmering, peel and boil the potatoes until they are very tender.
⏱️ 20 min
- 9
Once cooked, mash the potatoes in a bowl. Add the chestnut creme, heavy cream, butter, and salt to the mashed potatoes. Mix and mash all ingredients together until a smooth puree is formed.
⏱️ 10 min
- 10
After the ribs have simmered for 1 1/2 hours, add the remaining green onion to the pot.
⏱️ 1 min
- 11
Continue to simmer the Galbi Jjim uncovered until the sauce has thickened to your desired consistency and the ribs are fall-off-the-bone tender.
⏱️ 20 min
- 12
Serve the Galbi Jjim hot, accompanied by the creamy chestnut puree.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Galbi Jjim with Chestnut Puree
For the Galbi Jjim
- 800 grams short ribs
- 3/4 cup dark soy sauce
- 1 cup mirin
- 3 cups water
- 2 tablespoons minced garlic
- 1/2 tablespoon minced ginger
- 2 tablespoons corn syrup
- 2 tablespoons cane sugar
- 1 can Korean pear drink
- 1/2 onion, diced
- 1 green onion, diced, for the sauce
- 5 carrots
- 5 shiitake mushrooms
- 1 green onion, for braising
For the Chestnut Puree
- 1 1/2 tablespoons chestnut creme
- 3 potatoes
- 1/4 cup heavy cream
- 1/2 stick butter
- 3 pinches salt
Instructions
- 1
Place the short ribs in a bowl and cover with cold water. Allow them to soak for 1 hour to remove any excess blood.
⏱️ 5 min - 2
After soaking, transfer the ribs to a pot, cover with fresh water, and bring to a boil. Boil for 10 minutes.
⏱️ 15 min - 3
Drain the ribs and rinse them thoroughly under cold running water.
⏱️ 5 min - 4
In a separate bowl, combine the dark soy sauce, mirin, 3 cups water, minced garlic, minced ginger, corn syrup, cane sugar, Korean pear drink, diced onion, and 1 diced green onion. Mix all the sauce ingredients well until fully combined.
⏱️ 10 min - 5
Place the rinsed short ribs into a large pot. Pour the prepared braising sauce over the ribs.
⏱️ 5 min - 6
Add the carrots and shiitake mushrooms to the pot with the ribs and sauce. Bring the mixture to a boil over high heat.
⏱️ 10 min - 7
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 1/2 hours.
⏱️ 90 min - 8
While the ribs are simmering, peel and boil the potatoes until they are very tender.
⏱️ 20 min - 9
Once cooked, mash the potatoes in a bowl. Add the chestnut creme, heavy cream, butter, and salt to the mashed potatoes. Mix and mash all ingredients together until a smooth puree is formed.
⏱️ 10 min - 10
After the ribs have simmered for 1 1/2 hours, add the remaining green onion to the pot.
⏱️ 1 min - 11
Continue to simmer the Galbi Jjim uncovered until the sauce has thickened to your desired consistency and the ribs are fall-off-the-bone tender.
⏱️ 20 min - 12
Serve the Galbi Jjim hot, accompanied by the creamy chestnut puree.
⏱️ 1 min