Main ingredients 🥩
beef short ribssoy saucesugarcorn syrupminced garlicoriental melon pulpsweet potatoradishsesame oiltoasted sesame seedsscallions
Striker Chef's Super Simple Galbijjim
This super simple galbijjim uses beef short ribs that have had the blood drained, filtered oriental melon pulp juice to add a natural fragrant sweetness, and is simmered all at once without any complicated steps.
🙋 Recommended for
- ⭐ Cooking beginners who find the complex and labor-intensive traditional galbijjim process daunting
- ⭐ Those who want to make a foolproof, tender, and sweet galbijjim using an unconventional natural fruit juice
Ingredients needed 🛒3 servings
- 1kg beef short ribs
- 1 cup soy sauce
- 4 tablespoons sugar
- 3 tablespoons corn syrup
- 2 tablespoons minced garlic
- pulp from 2 oriental melons
- 1 sweet potato
- 1/4 radish
- 1 tablespoon sesame oil
- some toasted sesame seeds
- some scallions
- adequate water
Recipe 🍳
- Prepare the beef short ribs by soaking them in cold water for about 3 hours to thoroughly remove the blood, then rinse and set aside.
- Cut the oriental melons in half, use a spoon to scrape out the pulp (seeds and juicy part), then press through a strainer to extract only the smooth natural melon juice.
- In a pot, combine soy sauce, sugar, corn syrup, minced garlic, and the strained melon juice in the specified amounts; mix well to make the seasoning sauce.
- Add the de-blooded beef short ribs to the seasoning sauce, pour in enough water to just barely cover the meat, cover with a lid, and simmer over medium heat for about 1 hour until the meat is tender.
- While the meat is cooking, wash the sweet potato and radish under running water and cut them into rustic bite-sized pieces with the skin on.
- After 1 hour, open the lid and add the cut sweet potato and radish; continue to simmer for about 30 minutes until the vegetables are fully cooked and the sauce has reduced to coat the meat and vegetables.
- When the sauce has reduced nicely, turn off the heat, drizzle with sesame oil and sprinkle with toasted sesame seeds, then gently toss to combine.
- Serve the finished galbijjim in a bowl in a rustic style, garnished with chopped scallions.
- Soak beef short ribs in cold water for 3 hours to remove blood.
- Scrape out oriental melon pulp and strain to get sweet juice.
- Put soy sauce, sugar, corn syrup, garlic, melon juice, water, and beef ribs in a pot and boil for 1 hour.
- Add chopped sweet potato and radish, and simmer for another 30 minutes until sauce thickens.
- Finish with sesame oil, sesame seeds, and scallions.
Cooking tips 💡
- While pear or onion puree is commonly added to galbijjim, using oriental melon pulp gives a much cleaner and uniquely fragrant sweetness that helps remove any meaty smell.
- Since this is a super simple version, you can skip the classic step of rounding off the corners of the sweet potato and radish pieces; cutting them into large, rustic chunks works well and the sauce will still coat them perfectly.
- Any leftover rich sauce can be stir-fried with rice or boiled with ramen noodles for a delicious finishing dish.
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