Galbi jjim is one of the most popular Korean dishes. It’s made with beef short ribs and is often prepared for special occasions.

Ingredients

• 2 lbs (about 1 kg) of beef short ribs, sliced to the bone on each side to make more tender
• water to just cover ribs in the pan
• soju (cooking wine or sake can be substituted)
• 4 T. soy sauce
• black pepper
• 1 T. brown sugar
• 8 cloves diced garlic
• handful of chopped green onion
• 1 onion, sliced length wise
• 1 T. sesame oil
• 4 carrots
• 1 radish
• 1 cup dried shitake mushrooms
• 2 T. corn syrup

INSTRUCTIONS

1. 1. Soak the dried shitake mushrooms in warm water for about 4-6 hours.
   2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
   3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
   4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.

1. 1. Throw away the boiling water and clean the pot.
   2. Place the clean  beef short ribs in the pot.
   3. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.  Add it to the short ribs in the pot.

1. 1. Boil it over medium heat for 20 minutes.
   2. While it boils, you can prepare the other ingredients:
      • Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
      • Cut the soaked shitake mushrooms into bite size.
        *tip: You can add several skinned chestnuts and gingko nuts

1. Open the lid of the pot and add all ingredients (carrot, radish, shitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
   *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
2. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
3. Add 2 tbs of corn syrup, 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
4. Transfer galbijjim to a platter before serving.

Serve with side of gochujang scallions, bean sprouts, and your other favorite Korean side dishes.