This succulent Korean beef stew dish is made with short ribs. Tender meat is falling off the bone and the luscious soy sauce based gravy is just wonderful to drizzle over the rice.
Look for the thick and well marbled Korean style short ribs in large chunks.
Parboil your ribs for about 10 minutes in boiling water. It will help get rid of any impurities.
Simmer a large piece of dried sea kelp in water for 5 minutes, and use the stock as a liquid for this dish instead of water.
Puree the sauce ingredients; onion, pear, kiwi, garlic, soy sauce, dark brown sugar, rice wine, with a little bit of sea kelp stock.
Put the ribs in a pot and pour sauce, sea kelp stock, ginger, sesame oil, and pepper; mix well. Bring it to boil then simmer for 1-1/2 hours.
Add the mushrooms and vegetables; stir and continue to simmer for another 30-40 minutes, covered.
Serve your Galbi-jjim warm with rice. Kimchi or any kind of simple Korean side dishes are all you need.