YOOXICMAN's Sous Vide Soy Sauce Galbi-jjim
A galbi-jjim recipe that achieves ultimate tenderness where the meat falls off the bone without needing to soak out the blood, using a standard braised short rib sauce combined with an 18-hour sous vide method.
Ingredients needed 4 servings
Recipe
Cooking tips
- Due to the nature of the sous vide method, which involves long-term heating at low temperatures, there is no gamey smell even without long blood-draining, and the juices are fully preserved.
- Since bones can easily tear the plastic during cooking, use thick, heat-resistant zipper bags and always double-bag them.
- If you add the radish and onions from the beginning, they will turn to mush, so be sure to add them 3 hours before the end to maintain their texture and shape.
Recommended for
- Those who want tender galbi-jjim that melts in the mouth without tough tendons or fascia.
- Those who want to skip the cumbersome process of waiting for hours to drain blood from the meat.
- Those who want to maximize the popular, foolproof savory flavor of the sauce using the sous vide method.
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