Main ingredients 🥩
beef short ribsoniongreen onionminced garlicwhole black peppercornssoy saucesugarwaterCheongyang chili pepperdried jujubeheavy creamstarch slurryred chili pepperscallionsnapa cabbagesesame oilfresh chestnuts
Striker Chef's High-End Galbi Jjim
A premium galbi jjim that combines Western searing techniques with a special jujube purée sauce, resulting in tender meat that falls off the bone.
🙋 Recommended for
- ⭐ Those who want to serve a premium dish to parents on holidays like Chuseok or special occasions.
- ⭐ Those who want to try a sophisticated Korean dish with a Western twist that sets it apart from traditional galbi jjim.
Ingredients needed 🛒4 servings
- beef short ribs 1.5kg
- onion 2
- green onion 2 stalks
- minced garlic 2 tbsp
- whole black peppercorns a little
- soy sauce 1 cup
- sugar 1/2 cup
- water as needed
- Cheongyang chili pepper 2
- dried jujube 15
- heavy cream 50ml
- starch slurry a little
- red chili pepper 1
- scallions 3 stalks
- napa cabbage 1/4 head
- sesame oil 1 tbsp
- fresh chestnuts 2
Recipe 🍳
- Soak the beef short ribs in water for 1 hour to remove blood, then pat completely dry and remove the silver skin.
- Heat oil in a pan and sear the ribs on all sides until golden brown like a steak, then set aside.
- In the same pan, add roughly chopped onion and green onion, and cook until golden brown to bring out sweetness.
- Add whole black peppercorns and minced garlic, stir-fry, then add soy sauce, sugar, and water; boil for about 15 minutes to create a sauce base.
- Strain the sauce through a sieve to obtain a clear seasoned liquid.
- Place the seared ribs, strained sauce, and Cheongyang chili pepper for a spicy kick into a pot; simmer for at least 1 hour until tender.
- Add the pitted dried jujubes to the rib cooking liquid to soften, then blend with heavy cream and warm water to make a smooth jujube purée.
- Remove the tender ribs; thicken the remaining sauce with starch slurry, then add chopped red chili pepper and scallions.
- Heat a pan and quickly grill the napa cabbage on high heat until lightly charred but still crisp.
- Arrange the grilled cabbage on a plate, top with the ribs, and serve with the special sauce and jujube purée; finish with chestnut powder and sesame oil.
- Remove blood and silver skin from ribs, then sear in a pan until golden.
- In the same pan, roast vegetables, add soy sauce seasoning, boil, and strain to make the sauce.
- Add strained sauce, ribs, and Cheongyang chili pepper; simmer for over 1 hour.
- Blend softened jujubes with heavy cream to make jujube purée.
- Place ribs on grilled cabbage, drizzle with thickened starch sauce and jujube purée, then top with chestnut powder and sesame oil.
Cooking tips 💡
- Searing the ribs until crispy on the outside locks in juices and is key to deep flavor.
- Straining the sauce after simmering the vegetables ensures a clean, refined, and luxurious sauce.
- Adjust the thickness of the jujube purée by gradually adding warm water while blending.
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