Braised Beef Short Ribs (Sogalbijjim)
This recipe for soft and delicious braised beef short ribs (Sogalbijjim) features Chef Kim Dae-seok's 31 years of expertise.
📝 Editor's Notes
This Braised Beef Short Ribs (Sogalbijjim) recipe, a culmination of Chef Kim Dae-seok's 31 years of expertise, boasts tender meat and a deep, rich flavor.
Its unique features include parboiling the ribs with sugar to tenderize the meat and eliminate gamey odors, and using Korean pear and onion juice to add natural sweetness and aroma.
The addition of dried red chili peppers and licorice root (Gamcho) is also special, effectively cutting through the richness and elevating the umami flavor.
The cooking process is made simpler as there's no need for pre-soaking to remove blood or scoring the meat, yet it still achieves exceptional tenderness.
This dish is perfect as a luxurious and hearty main course for holidays or entertaining guests, promising a special flavor that the whole family will enjoy.
🛒 Ingredient Tips
For the main ingredient, beef short ribs, it's crucial to choose fresh cuts that are bright red and have a good amount of marbling.
If using frozen ribs, thaw them completely in the refrigerator for about a day to minimize moisture loss and maintain a tender texture.
For the sauce, select a Korean pear (Bae) that is sweet and juicy, as this will help tenderize the ribs and add natural sweetness.
Dried red chili peppers and licorice root (Gamcho) are the secret ingredients in this recipe: choose dried chili peppers that are not too old, with vibrant color and a preserved aroma, and select clean licorice root of a moderate thickness to effectively enhance the deep flavor and cut through the richness of the braised short ribs.
🔄 Substitution Guide
If you wish to use alternative ingredients instead of beef short ribs, you can make braised pork ribs (Dwaeji-galbijjim) using pork ribs.
Pork ribs generally have a shorter cooking time and are more economical than beef ribs, but keep in mind that they offer a different flavor profile than the distinctive rich taste of beef short ribs.
As mentioned in the recipe tips, if chestnuts are unavailable, you can peel and cut radish (mu) to the size of chestnuts; this makes a great substitute, adding a crunchy yet sweet taste and texture.
Korean shishito peppers (Kkwari-gochu) add a touch of spice; for children, you can use bell peppers or paprika to add color and texture without the heat.
If you don't have a Korean pear (Bae), grated apple can provide similar sweetness and tenderizing effects, but note that the apple's distinct aroma might influence the overall flavor of the dish.
🥘 Ingredients
👨🍳 Cooking Points
The first key to this Braised Beef Short Ribs (Sogalbijjim) recipe is 'parboiling with sugar.' By boiling 7.6 cups (1.8 liters) of water with 1/2 cup of sugar and then simmering the ribs for 5 minutes, the meat becomes much more tender, and gamey odors are cleanly removed.
It's crucial to leave the lid off during this step.
The second key is making the sauce with 'Korean pear and onion juice.' To achieve a clear and clean-tasting sauce without cloudiness, make sure to squeeze only the juice from the blended ingredients using a mesh bag.
Finally, and most importantly, is 'heat control.' Simmering gently for 40 minutes over medium heat, followed by 30 minutes over low heat, ensures the meat doesn't become tough and instead melts in your mouth.
Remember that cooking too quickly over high heat can result in stiff meat.
👨🍳 Directions
Thaw 4.4 lbs (2 kg) of beef short ribs in the refrigerator for one day. Then, rinse them twice under running water to remove any bone fragments. (There's no need to pre-soak them to remove blood.)
In a pot, combine 7.6 cups (1.8 liters) of water and 1/2 cup of sugar. Bring to a boil until the sugar dissolves. Add the beef short ribs and parboil for 5 minutes from the point it starts boiling, leaving the lid off.
Remove the parboiled beef short ribs after 5 minutes and rinse them thoroughly under cold water to eliminate any gamey odor and bone fragments.
Remove the seeds and peel 1/4 of a large Korean pear (Bae), then cut it into appropriate pieces. Cut 1/2 onion into appropriate pieces. Place the cut pear and onion, along with 5.4 fl oz (160 ml) of water, into a blender and blend until smooth.
Pour the blended mixture into a mesh bag or fine-mesh sieve and squeeze out the juice. In a pan, combine the extracted juice, 1 cup soy sauce, 1/2 cup mirin (미림), 2.8 oz (80 g) brown sugar, 1 tbsp minced garlic, and 1/2 tbsp minced ginger. Stir well to make the sauce.
To the pan with the sauce, add the parboiled and rinsed beef short ribs, 4.2 cups (1 liter) of water, 2 dried red chili peppers, and 1 piece of licorice root (Gamcho). Bring to a boil, then reduce heat to medium and simmer for 40 minutes from the point it starts boiling. (There is no need to score the ribs.)
Diagonally slice 1 stalk of green onion and 1 fresh red chili pepper. Cut 7 Korean shishito peppers (Kkwari-gochu) in half. Peel 1 carrot, cut it into large pieces, and round the edges for garnish. Make a crosshatch incision on 3 fresh shiitake mushrooms. Prepare 5 chestnuts and 5 jujubes (Dae-chu).
After simmering the beef short ribs for 40 minutes, reduce the heat to low. Add the prepared carrots, chestnuts, fresh shiitake mushrooms, and jujubes. Close the lid and continue to simmer on low heat for another 30 minutes.
Open the lid and remove the dried red chili peppers and licorice root, as they have served their purpose. Then, add the prepared green onion, Korean shishito peppers (Kkwari-gochu), and fresh red chili pepper. Close the lid and simmer on low heat for an additional 10 minutes.
Sprinkle 1 tbsp sesame oil, 2 pinches of black pepper, and 1 tbsp toasted sesame seeds over the dish, and your Braised Beef Short Ribs (Sogalbijjim) are complete.
💡 Tips
Frozen beef short ribs should be thawed slowly in the refrigerator for one day to allow for proper blood removal and ensure tender meat.
Adding sugar when parboiling the beef short ribs helps tenderize the meat and aids in removing impurities/blood.
Adding dried red chili peppers and licorice root (Gamcho) to the sauce effectively cuts through the richness of the beef short ribs and enhances the umami flavor.
If you reduce the braised beef short ribs over high heat, the meat can become tough. To achieve soft and delicious results, simmer on medium heat for 40 minutes, then reduce to low heat and cook gently for a longer period.
If chestnuts are unavailable, you can peel and cut radish (mu) to use as a substitute.
📦 Storage & Reuse
Leftover Braised Beef Short Ribs (Sogalbijjim) can be stored in an airtight container in the refrigerator for 3-4 days.
If you wish to store it longer, we recommend portioning it into individual servings and freezing.
When frozen, it can be enjoyed for about a month without significant changes in flavor.
To reheat, place it in a pot and simmer gently over low heat.
If the sauce has reduced too much, add a little water or broth to restore its moisture.
You can also enjoy a different treat by stir-frying rice with the leftover sauce, or making bibimbap with shredded short rib meat.
🥢 Who This Is For
This tender and rich Braised Beef Short Ribs (Sogalbijjim) is an excellent main dish for holidays, housewarmings, or entertaining guests.
On special occasions when the whole family gathers, serving it with a warm bowl of rice will complete a satisfying and abundant meal that everyone will enjoy.
Pair the savory and sweet short ribs with a clear bean sprout soup (kongnamul-guk) or refreshing radish water kimchi (dongchimi) for a more harmonious dining experience.
Plain vegetable side dishes (namul) or fresh kimchi (geotjeori) also make great combinations, balancing the richness of the galbijjim and stimulating the appetite.
🔥 Nutrition Info
Based on a 3-serving standard, this Braised Beef Short Ribs (Sogalbijjim) dish is estimated to be approximately 850-950 kcal per serving, with high protein and fat content.
As a high-protein food, beef short ribs provide over 70-80g of protein per serving, aiding in muscle maintenance and growth.
The fat content is around 60-70g, with some saturated fat, so moderate consumption is recommended.
Carbohydrates, derived from sugar, Korean pear, chestnuts, etc., are approximately 50-60g.
Beef is particularly rich in iron and B vitamins, effective for preventing anemia and energy production.
Supplementary ingredients like carrots, shiitake mushrooms, and jujubes add dietary fiber, various vitamins, and minerals, contributing to a balanced nutritional profile.
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