Korean Short Ribs (Galbi Jjim)
These ribs were so tender and braised in a savory sweet sauce! It was easy to pull apart! A small red apple was grated into the sauce for a little special sweet flavor!
Servings 4 servings
Ingredients
- 5 cups water
- 3 pounds beef short ribs
- 1/2 onion diced into 1" pieces
- 6 clove garlic minced
- 2 large carrots cut into chunks
- 5-6 shiitake mushrooms quartered
- 4 scallions chopped
Short Rib Sauce
- 1/2 cup low sodium soy sauce
- 2 tablespoons coconut sugar
- 2 tablespoons honey
- 1/4 cup rice wine vinegar
- 1 small red apple grated
- 1 tablepoons minced garlic
- 1/2 teaspoon black pepper
- 1 tablespoon sesame oil
Instructions
- Trim off excess fat on ribs and add into a bowl of cold water for 20 minutes to draw out any extra blood, then drain the ribs.
- In a large pot, add 5 cups of water to bring to boil. Add in ribs, onion and garlic to boil for 5-6 minutes.
- While ribs are cooking, whisk together short rib sauce. Leave to side.
- When ribs are done, drain and rinse ribs. Then place back into pot with 2 cups water. Add in 1/2 of the sauce and move around ribs to coat. Simmer covered for 10 minutes.
- Add in veggies; carrots and shiitake mushrooms. Pour in the other 1/2 of sauce. Simmer covered for another 20 minutes.
- Stir in scallions and turn off heat! Serve with steam rice and top with sesame seeds + more green onions!