Korean galbi-jjim, a rich stew of beef short ribs and vegetables, is one of the best cold-weather dishes in the world. Slightly sweet with a deeply flavored base of soy and sesame, this show-stopping dish is perfect for a freezing winter day. Traditionally a high-end dish in Korean cuisine due to the inclusion of beef, galbi-jjim has become the celebratory dish for many Korean gatherings. Be warned: galbi-jjim is time-consuming and best attempted on a weekend where's there's plenty of time to cook and enjoy.
Preparing the Meat
While most people familiar with Korean food are acquainted with the grilled short ribs of Korean barbecue, galbi-jjim uses those same short ribs in a luscious braise. Modern Korea has become famous for beef and historically this meat was reserved for royalty and the upper class. Even in modern Korea, galbi-jjim is usually a signifier of a special occasion such as celebrations or holidays.
Be sure to buy large chunks of short ribs for this recipe and not the flanken or LA cut of short ribs (thin, cross-cut) that's suited for barbecue. Korean grocery stores will have short ribs butchered specifically for galbi-jjim in the meat section. If that isn't an option, buy English cut short ribs from your local butcher. This cut of short rib is meant for long braises and will be suitable for galbi-jjim.
