Galbi Jjim (Korean Braised Short Ribs)

Galbi jjim was traditionally prepared and served during special occasions or celebrations only as meat was very expensive back in those days. Today it can be part of regular dinner menu.  Galbi jjim is very nutritious and the sauce is simply delicious that makes you want to have another bowl of rice! :)
It's originally use beef short ribs for this recipe but I substitute with pork ribs...

 

 

Serving size: 2 person

 

Ingredients:

Pork Ribs                                               1.5kg

Radish (medium size)                          1/2

Potato (medium size)                             2

Carrot (medium size)                             1

Onion (medium size)                             1

Garlic (minced)                                      2 tbsp

Soy sauce                                               5 tbsp

Black pepper                                          1/2 tsp

Honey                                                     2 tbsp

Sesame oil                                              1 tbsp

Water                                                      4 liter (2 liter - boiling pork ribs, 2 liter - make sauce)

Sesame seeds                                         for garnish

Spring onion                                          for garnish

 

Step by step photos:

 

 

 

1. Cut radish, potato, carrot and onion into large bite size.
2. Boil water in a large pot.  Put in the pork ribs and boil for 5-10 minutes over medium heat.
3. Take out the ribs from the boiling water and put aside.  Throw away the boiling water.
4. Wash the pot and place the ribs in.
5. Add in 2 liter of water, miced garlic, onion, soy sauce, and honey.  Stir in over medium high heat.
6. After 10 minutes, add in the radish, potatoes, carrots and black pepper.  Stir in, close the lid and let it simmer for another 1 hour over low heat. (* Stir all the ingredients from time to time to prevent they stick at the bottom and all ingredients are well soaked with sauce).
7. After one hour, open the lid and add in sesame oil. Stir and let it boil over high heat until the sauce thickens.
8. Serve on on plate and garnish with some sesame seeds and spring onion~