by KoreaJoongAngDaily
Galbijjim, or braised short ribs [MODIST FILM]
But Chef Yoon Ji-ah believes that with the right meat, anyone can master galbijjim.
"If you use tender, fresh beef, no special tricks are needed," Yoon said.
Chef Yoon Ji-ah teaches how to make Galbijjim. [MODIST FILM]
Yoon Ji-ah's Galbijjim
Ingredients (for 2 people):
500 grams of beef suitable for braised short ribs — 10 grams minced garlic — 6 centimeters of white part of a scallion — 2.5 grams of ginger — 1 gram of ground black pepper — 15 grams of brown sugar — 25 milliliters of mirin — 1/4 cup (50 milliliters) of dark soy sauce — 75 grams of radish (2 centimeter thick) — 50 grams of carrot (3 cm thick) — 1 raw shiitake mushroom — 15 milliliters of soybean oil — 115 grams of spice mixture (35 grams of pear pulp + 30 grams of onion + 50 grams of radish) — 1 toothpick
Garnish: 1 egg, 1 red chili pepper, 5 ginkgo nuts, 1 dried jujube fruit
Instructions
1. Blanch the ribs for five minutes in a pot filled with enough water to cover the meat.
2. Rinse the blanched ribs twice with cold water to remove any bone powder and visible oil.
3. Place the ribs back into the pot and boil with 500 milliliters of water, spice mixture, minced white part of the scallions, minced garlic, minced ginger, black pepper, mirin, and brown sugar. When it bubbles up, reduce the heat to medium-low and simmer uncovered for 20 minutes.
4. Prepare the vegetables by cutting the white radishes and carrots into round bite-sized pieces and cutting the shiitake mushrooms into quarters.
5. When the ribs are well cooked, add the soy sauce, reduce the heat to low, and simmer for 40 minutes with the lid closed.
6. Add the white radish, carrots, and shiitake mushrooms, and simmer for 15 minutes. Raise the heat to medium-high and cook uncovered for 5 minutes to glaze the sauce.
7. For garnish, make a thin egg yolk sheet and cut it into small diamond shapes.
8. Lightly fry the ginkgo nuts in a dry pan and cut the jujube fruit horizontally.
9. Plate the galbijjim and arrange the garnishes on top: egg yolk, ginkgo nuts and jujube fruit slices.
Galbijjim [MODIST FILM]
Pro tips from Chef Yoon Ji-ah
"Before cooking, soak the beef in cold water for two hours in the refrigerator to remove excess blood. Change the water two to three times. Avoid soaking for too long, as it may drain the flavor. For frozen beef, thaw it in the refrigerator overnight.
"Begin by boiling the ribs in boiling water. This helps to remove bone powder and reduce odor. You can add beef center heel for more meat.
"After blanching, rinse the ribs and boil them again with all seasonings except soy sauce. The spice mixture made from ground radish, onion, and pears will help eliminate odors, soften the beef, and add subtle sweetness.
"For dishes like this or jangjorim — beef boiled down in soy sauce — add the soy sauce at the end to prevent the beef from becoming tough. Cut the vegetables into round shapes to prevent mushiness while stirring.
"Garnishing in Korean dishes enhances both nutrition and color. For egg water, fry it thinly and cut it into diamond shapes. Lightly fry ginkgo nuts and place them on a toothpick for decoration. For a decorative touch, slice the chili pepper thinly and slice the jujube into a 'flower' by freezing the fruit and slicing it sideways."
Reference
Written by SONG JEONG, WOO JI-WON [woo.jiwon@joongang.co.kr]
Provided by Korea JoongAng Daily
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