Sweet and Chewy Sogalbijjim (Braised Beef Short Ribs)
A holiday Sogalbijjim braised tender and sweet after marinating in a sauce made with pear and onion juice.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special dish features LA galbi blanched to remove excess fat and gamey odor, marinated thoroughly in fruit juices, and braised gently in kelp broth until tender. With chestnuts, carrots, and dried jujubes soaking up the sweet and savory flavors, it is perfect for a holiday feast.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef short ribs1 kg
- Chestnuts7
- Carrot2/3
- Dried jujubes10
- Egg garnish (jidan)
- Kelp broth1–2 cups
Seasoning
- Soy sauce6 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)3 tbsp
- Minced green onion3 tbsp
- Minced garlic2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Minced ginger1/2 tbsp
- Ground black pepper1/2 tsp
- Toasted sesame oil1 tbsp
- Pear juice1.5 cups (1 1/2 cups)
- Onion juice1/2 cup
- Soak in cold water for about 1 hour to draw out the blood, changing the water occasionally.
- You can also use thick, traditional stew-cut beef short ribs.
- Place the ribs and marinade in a pot and let marinate for about 5 hours.
- Pine nuts or shiitake mushrooms are also great additions.
Steps
1. Today I am using LA galbi for the braised beef short ribs... You can also use thick, traditional stew-cut beef short ribs.
Soak in cold water for about 1 hour to draw out the blood, changing the water along the way.
2. Combine all marinade ingredients in a bowl.
3. Bring enough water to submerge the meat to a rolling boil, add the ribs, and blanch for 2 to 3 minutes.
This removes impurities and excess fat, getting rid of any gamey odor.
4. Rinse in water and drain in a strainer.
5. Place the ribs and marinade in a pot and let marinate for about 5 hours.
6. While the meat is marinating, prepare the secondary ingredients. Although missing from the photo, I also prepared yellow and white egg garnish (jidan).
Trim the sharp edges of the carrots into round shapes.
Pine nuts or shiitake mushrooms are also good additions.
7. Pour in 2 cups of kelp broth, then add the chestnuts and carrot...
The broth does not strictly have to be two cups. Just use enough to submerge the meat.
8. Once it comes to a rolling boil over high heat, cover with a lid and simmer gently over low heat for about 20 minutes.
You can take out the cooked chestnuts and carrot around this point and mix them back in at the end...
Or you can add them right now and simmer until the end.
Add the dried jujubes and braise over high heat until the liquid reduces down to a shallow simmer.
Finally, stir in the chestnuts and carrots to finish.
Ppunwife's tips
- Bring enough water to submerge the meat to a rolling boil, add the ribs, and blanch for 2 to 3 minutes to remove impurities, excess fat, and any gamey odor.
- The broth does not strictly have to be two cups. Just use enough to submerge the meat.
FAQ
Can I use regular stew-cut short ribs instead of LA galbi?
Yes, using thick, stew-cut beef short ribs works wonderfully as well.
How long should I marinate the meat?
Put the blanched ribs and prepared marinade in a pot and let them marinate for about 5 hours.
How much kelp broth should I pour in?
Pour in about 1 to 2 cups, or just enough to cover the meat.
Are there other secondary ingredients good to add besides the basic vegetables?
Adding pine nuts or shiitake mushrooms is great, and you can also prepare yellow and white egg garnish (jidan) as a topping.
