Main ingredients 🥩
Udae Galbi (bone-in short ribs)RadishCarrotAppleOnionGreen onionWhole garlic clovesCheongyang green chiliWrinkled green chiliEnoki mushroomsPerilla leavesFlat glass noodlesSoy sauceSugarCorn syrupPepperCooking oil
Striker Chef's Maillard Galbijjim
A premium galbijjim where bone-in short ribs are seared like a steak to maximize flavor, then braised in a special fruit seasoning sauce.
🙋 Recommended for
- ⭐ Those who want to serve the best galbijjim where the bones slide off effortlessly to family during holidays or feasts.
- ⭐ Those who want to enjoy both the umami of a Maillard steak and the sweet-salty charm of Korean braised ribs at the same time.
Ingredients needed 🛒3 servings
- Udae Galbi (or beef ribs) 1kg
- Radish 1/4
- Carrot 1/2
- Apple 1
- Onion 1.5
- Green onion 2 stalks
- Whole garlic cloves 10
- Cheongyang green chili 2
- Wrinkled green chili 1 handful
- Enoki mushrooms 1 pack
- Perilla leaves 5 leaves
- Flat glass noodles 1 handful
- Soy sauce 1 cup
- Sugar 4 tablespoons
- Corn syrup 3 tablespoons
- Pepper a little
- Cooking oil appropriate amount
Recipe 🍳
- Heat a deep pan over high heat, add cooking oil, and sear the udae galbi like a steak until the surface turns a deep brown, drawing out umami.
- Discard excess oil from the meat, then add a sauce made from water, soy sauce, sugar, corn syrup, and pepper.
- Add whole garlic, green onion stalks, apple, and onion in large pieces, cover, and simmer over medium-low heat for about 1 hour 30 minutes until the meat is tender.
- Once the meat is fully tender, strain out the green onion, apple, onion, and other aromatics from the broth for a clean, clear liquid.
- Add the meat back to the strained broth along with radish, carrot, and cheongyang chili cut into bite-sized rounds, and simmer until the vegetables are cooked.
- When the vegetables are done, add the flat glass noodles that have been soaked for 30 minutes and cook for about 6 minutes until they absorb the seasoning.
- Finally, add wrinkled green chili, julienned onion and green onion, and enoki mushrooms, cook for 1 minute, then top generously with julienned perilla leaves to finish.
- Sear the surface of the udae galbi until deep brown like a steak.
- Add soy sauce seasoning and aromatic vegetables and fruits, then simmer for 1 hour 30 minutes until tender.
- Strain the broth to remove vegetable solids for a clear liquid.
- Add radish, carrot, and cheongyang chili, simmer, then add soaked flat glass noodles and cook for 6 minutes.
- Briefly cook wrinkled green chili, green onion, and mushrooms, then top with fragrant perilla leaves to finish.
Cooking tips 💡
- When searing the meat, make sure the entire surface turns deep brown without burning to bring out the deep umami flavor.
- Wash the apple and onion thoroughly with the skin on, cut into large pieces, and strain them out later for a cleaner and more refined broth.
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