Friday, June 3, 2016

Galbi Jjim aka Korean Soy Braised Short Ribs for a school night

This is a quick weeknight version of a traditional Korean dish called kalbi jjim, aka beef short ribs braised in soy sauce. The traditional recipe usually involves preparing the dish a day in advance to allow the flavors to meld and is frequently seen at large celebratory gatherings. Well, I love it and think people should be able to enjoy this type of meal any day of the week...even a school night with nothing to celebrate beyond enjoying a good meal. The Instant Pot is kind of a no-brainer tool for helping to achieve that kind of meal when you're short on time and energy.

Galbi Jjim aka Korean Soy Braised Short Ribs
by Woo

3/4 cup soy sauce
1/8 cup dry sherry
1/2 cup chicken stock (homemade, or if using store bought stock use a low or no salt version)
2 Tablespoons sesame oil (I used Kadoya brand, widely available, toasty, not too dark)
4 Tablespoons organic light brown sugar (some versions of this dish are much sweeter, adjust to your preference, but don't completely eliminate the sugar, it is needed to balance the soy sauce)
2.25 pounds boneless short ribs, trimmed of excess fat, cut into large pieces (2" - 3" chunks)
1/2 medium onion, peeled and chopped
1-inch sized piece of ginger, peeled, and finely chopped
1 medium Asian pear peeled, cored and chopped
5 large cloves of garlic, peeled and chopped
4 waxy potatoes. peeled and cubed, set aside
2 large carrots, washed, peeled and cut into 1.5" sections, set aside
1/2 medium onion peeled and chopped, set aside
1/4 teaspoon of ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 Tablespoon corn starch
Sliced green onions (optional)
Toasted sesame seeds (optional)

Add all ingredients for the braising liquid into the Instant Pot liner. Stir to dissolve the sugar. Add the beef, first portion of onion, ginger, pear, and garlic to the liquid in the Instant Pot. Give it a stir to evenly distribute all the different components. Make sure the lid is seated properly. I love the easy locking mechanism. Set on the pre-programmed Stew/Meat setting and let it do its thing. This is when you should be starting some rice in your rice cooker or on the stove. After about 25 minutes, the Instant Pot will beep to tell you it's done. Quick Release. If desired, strain and degrease the broth using a gravy separator, or gently push aside the chunks of meat and just skim off the excess fat from the top. The onion, garlic, and pear will have disintegrated into the braising liquid. If you like a slightly thicker sauce, reserve about 1/4 cup of the braising liquid to dissolve some corn starch and keep the remainder of the cooking liquid in the Instant Pot.

Add the vegetables you've set aside: Potatoes, carrots, onion, cook 5 minutes low pressure (and the black pepper and crushed red pepper flakes, if using). Meanwhile, dissolve 1/2 Tablespoon of corn starch in the reserved 1/4 cup of the braising liquid. After five minutes, Quick Release.
Set on Saute, high heat and add the reserved 1/4 cup of liquid with the dissolved cornstarch and bring up to a fast simmer until thickened slightly...this is not supposed to be a thick sauce, but it should have a little body and coat the meat and vegetables. Hit the Cancel button to turn off the heat. Put the lid back on to allow everything to calm down and allow the flavors to become integrated. Garnish with slices of green onions for a pop of freshness and color and a sprinkle of toasted sesame seeds. Optional but really nice. Serve with rice and kimchi.

Now go finish your homework  ;)

No comments:

Post a Comment