Main ingredients 🥩
beef short ribsstore-bought beef rib marinade saucewaterinstant ricebutteregg yolkscallionssesame seedscooking oil
Striker Chef's Galbijjim Butter Deopbap
Ultra-rich braised short ribs made in 30 minutes with store-bought sauce, finished with butter and egg yolk for an irresistibly savory bowl.
🙋 Recommended for
- ⭐ Anyone who wants to enjoy braised short ribs quickly and easily without spending hours in the kitchen.
- ⭐ Those looking for a fail-safe one-bowl rice dish with a perfect balance of sweet, savory, and rich flavors.
Ingredients needed 🛒1 servings
- beef short ribs 400g
- store-bought beef rib marinade sauce 140g
- water 1L
- instant rice 1 serving
- butter 1 pat (10g)
- egg yolk 1
- scallions 2 stalks
- sesame seeds 1 tbsp
- cooking oil 1 tbsp
Recipe 🍳
- Separate the lean meat from the short rib bones, cutting the meat into bite-sized pieces. (Reserve the bones for soup stock.)
- Heat cooking oil in a pan over high heat and sear the beef until golden brown on all sides, developing a Maillard reaction.
- Once the beef is well-browned, tilt the pan to drain off and discard the excess fat rendered from the meat.
- Add 1L water and the store-bought beef rib sauce (about half the bottle, adjust to taste) to the pan. Bring to a boil over high heat, then reduce to medium and simmer for about 30 minutes until the liquid has reduced and thickened slightly.
- Place the warmed instant rice in a bowl, then generously top with the tender braised short ribs and some of the reduced sauce.
- Finish by placing a pat of butter and an egg yolk on top, then sprinkle generously with chopped scallions and crushed sesame seeds.
- Cut the short rib meat into bite-sized pieces.
- Sear the beef in a pan until browned, then discard the rendered fat.
- Add water and store-bought rib sauce, then simmer over medium heat for 30 minutes to make the galbijjim.
- Place rice in a bowl and top with the braised short ribs and sauce.
- Finish with butter, egg yolk, scallions, and sesame seeds.
Cooking tips 💡
- Draining the fat after searing the meat ensures the braising sauce won't become greasy when it reduces, keeping the dish clean and savory.
- Gently mix the butter into the hot rice and galbijjim sauce to let it melt slowly, enhancing the overall flavor.
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