Ttukdak Hyung's Super Simple Boneless Galbijjim

Cooking tips 💡

• The 1 tbsp of dark soy sauce (laochou) is for color; if unavailable, substitute with an additional 1 tbsp of Jin-ganjang.
• Finely chopping the onion instead of blending it is the key simplification in this recipe.
• Since no additional water is added, keep the lid on throughout cooking over medium and low heat to prevent moisture from evaporating too quickly.
• Do not add the chestnuts, rice cakes, and starch syrup at the beginning; add them after the first 20 minutes of cooking and finish cooking over low heat.

Recommended for 🙋

• ⭐Those who want to enjoy a hearty galbijjim using affordable beef instead of expensive ribs.
• ⭐Those who prefer tender boneless meat dishes without the need to debone.
• ⭐Those who want to whip up galbijjim easily without using a blender or complicated measurements.