Korea's Gourmet Beef Stew: Galbi Jjim | Braised Beef Short Ribs [갈비찜] [소갈비찜]
Vložit
- čas přidán 31. 05. 2024
- #galbijjim #BraisedBeef #beefstewrecipe
Make Authentic Galbijjim/갈비찜 (Korean Braised Beef Short Ribs) at home. EASY To Follow Recipe & Mukbang/Eating Show. 어렵지 않은 [소갈비찜] 황금레시피입니다. Galbijjim is a gourmet dish that is made as a special occasion celebratory dish. Everyone's favorite Holiday dish/추석/명절음식. Korean Thanksgiving/추석 (called "ChuSeok") is right around the corner, so Galbijjim is a perfect dish to make for your family and friends. 올 추석에는 가족들을 위해 소갈비찜을 직접 만들어보세요.
Written Galbijjim Recipe/작성된 소갈비찜 레시피 (includes a full ingredient list, ingredient substitutions, recipe instructions, and Korean ingredient online links):
www.modernpepper.com/post/gal...
SUBSCRIBE: / modernpepper
BINGE WATCH MORE KOREAN BBQ Recipes:
• Everyone's favorite Ko...
BINGE WATCH MORE Authentic Korean & Korean-Fusion Recipe Playlist Menu:
/ modernpepper
@ModernPepper
Video Recipes mentioned in today's Galbijjim video recipe:
Korean BBQ [LA Galbi] Beef Short Ribs Restaurant-Style Galbi Recipe, LA갈비 황금레시피, Kalbi + Mukbang 먹방
• Everyone's favorite Ko...
Corn Dog Recipe Mozzarella Cheese, CRUNCHY Ramen & Potato Corn Dogs 핫도그 만들기 [Korean Street Food]
• How to make Korean Cor...
Make sure to post a photo of your Galbijjim when you make them and TAG @ModernPepper on your social media. I would love to see your Galbijjim creation!
FOLLOW ME @
/ modernpepper
/ modernpepper
/ modernpepper
WOULD LOVE TO HEAR FROM YOU! PLEASE, PLEASE, PLEASE COMMENT BELOW...:-)
Thanks for loving Korean food and cooking Korean food with me!
See you soon in my next video...:-)
Helen
Below are the Korean ingredients links.
More Korean ingredients @ www.modernpepper.com/store
Jin-Soy Sauce 진간장
amzn.to/3h6K0aW
Soy Sauce All-Purpose
Organic Soy Sauce 유기농 간장
amzn.to/3h0uXzz
Kikkoman All-Purpose Soy Sauce
amzn.to/3ifKg8Q
Organic Dried Jujube (DaeChu 대추)
amzn.to/3hNwGJ4
amzn.to/2ZSoPUx
Organic Dried Shitake Mushroom, in Korean - PyoGoBuhSeot 표고버섯 (follow directions in written Galbi Jjim recipe to rehydrate these dried mushrooms)
amzn.to/3iRggAE
Beef Dashida/쇠고기 다시다
amzn.to/331asxN
Soybean Paste/DoenJang/된장
amzn.to/2Dx7UPa
Mirin (Korean Cooking Wine)
amzn.to/3kDxpOV
Mirin (Japanese Cooking Wine)
amzn.to/33N7dup
Honey 꿀
amzn.to/35a0tcj
Brown Sugar 흑설탕
amzn.to/323mBDi
Organic Brown Sugar 유기농 흑설탕
amzn.to/3jPTUPZ
Whole Black Peppercorns 후추
amzn.to/2YY5e5e
Peppercorn Grinders 후추 분쇄기
amzn.to/2Zy8QtO
Vitamix Blender - Professional Grade 믹서기
amzn.to/3jP0c2h
Large Stock Pot
amzn.to/2RFfXwX
Non-Stick Frying Pan - Professional Restaurant Grade
amzn.to/35OZuOY
All-Clad Non-Stick Frying Pan
amzn.to/3cgKwT4
Kitchen Sears/Scissors 주방 가위
amzn.to/3igWQ8d
Gears Used In Today's Video
Sigma Lens
amzn.to/33ia7Wq
Sigma Lens Adapter
amzn.to/32jVFvE
Sony Camera
amzn.to/2oIWTTs
Aputure AL-F7
amzn.to/2WL7slr
wireless lavalier microphone
amzn.to/2qmjsOj
Aperature 12D Mark
amzn.to/2YEYYgM
Godox sl60
amzn.to/2LM0GrI
GVM LED
amzn.to/38uu5jM
Aperature softbox
amzn.to/35fJHW6
Neewer softbox
amzn.to/2tckUEB
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Korean food, Korean cooking, Korean cuisine, galbijjim, 갈갈비찜갈비찜, braised beef short ribs, sogalbijjim, kalbi, Korean beef ribs recipe,
추석, 명절음식, 명절, 추석음식, 소갈비, 갈비찜, galbi, galbijjim, sogalbijjim, shortrib, braised, koreanfood, 한식, 집밥, kfood, 음식,
Korean cooking, Korean recipes, Korean food, Korean food recipes, Korean food recipes easy, Korean food recipes in English, - Jak na to + styl
![This is what Korean Kings & Queens ate: Galbitang [Korean Beef Short Ribs Soup] 갈비탕 맛있게 끓이는법 [왕갈비탕]](http://i.ytimg.com/vi/21QZ1UhT070/mqdefault.jpg)
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](http://i.ytimg.com/vi/qShpfn1p3ZM/mqdefault.jpg)
I LOVE that you give explanations of why we should do things. Not just "go ahead & do it".
👋Browncoat5193 You are so sweet and I really appreciate your support🙏💚🤗
Hi Helen, I want to tell you you are doing great job. I really enjoy watching your cooking show. I made Galbijim following your recipe. I am so proudly say it turned out so good. My family loved Galbijim so much. Thanks for the recipe. As a Korean American I am very proud of you!!!
Hi Hyunsook! Thank you so much for this sweet comment🙏. It means a lot coming from a fellow Korean-American! So glad to hear that you and your family enjoyed the GalbiJjim.
Not sure if u saw my GalbiTang recipe, but here it is. Hope you and your family enjoy this as well🙏
czcams.com/video/21QZ1UhT070/video.html
Thanks again for cooking with me!
Wow!! That is the best recipe I’ve ever seen on CZcams for Galbi Jjim. ❤❤❤
Maangchi's recipe is way better, sorry =P
Lucky child! 아드님이 요리 잘하는 엄마를 둬서 자랑스럽겠네요.
echomessage Hearsay님. 🙏감사합니다🙏.
James is living his best life thanks to you, Helen! 😋 You are an amazing culinary teacher!
Ha! I will let James know🙌. And thank you for the big compliment. I really appreciate that🙏
Ready with the fork, so cute.
There's so much love in your house ❤️❤️another favorite recipe thanks beautiful Helen
👋minouchka Thank you🙏💚🙏 So nice to hear from you🤗
You do such a great job with your videos! Really professionally done! How in the world do you not have millions of subscribers?!🤪 it’s crazy!
👋bgishy. Aww...from your lips to god's ears🙏. Hopefully, one day I will reach millions of subscribers, but for now, comments like this make me feel like I have a million subscribers💚🧡❤️. THANK YOU for your support🙏🙏🙏
Hi Helen That looked sooo delicious and interesting, pureeing the peach, garlic etc. Kudo's to you and your cameraperson. With those closeups I wanted to reach right in the screen for a bite! Another beautiful dish to make. Thank you for sharing your self and recipes with us. Stay safe
👋Deborah Anderson Thank you🙏. I will let my camera boy (my teenage son) know of ur compliments🤗. Here is the written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Thank you for watching🙏
Thank you for sharing your recipe
Looks amazing 🤩
You have thee best video quality out there!
👋Chris Noe 🙏THANK YOU🙏 So nice to heat from you😊
Hello Helen. I made this using your recipe, but with a few changes. I used a cabbage leaf in place of the radish and an apple in place of the pear. It was delicious!!! 😛😛😛
This looks so good. Definitely need to make this and since my b-day is coming up next month, it would be a perfect moment for it. And some korean seaweed soup on the side. I'm still interested why people dislike your videos, they're PERFECT!!!!
👋칼슨블라드. Aigoo...your comment is so sweet. 🙏THANK YOU🙏 감사합니다🙏.
It sounds like you'll be having a feast for your birthday. Happy soon-to-be your birthday 🎂
This lady talks very proper.
I just discovered you. Thank you for being so detailed and thorough. I love all your explanations. I’m learning so much.
Woooo so look delicious 😋😋
Love your videos! Thank you for teaching me recipes that I love!
HI jessica juliano. THANK YOU🙏. Glad you like them! Not sure if you saw my Galbitang recipe. If you like Galbijjim, I think you'll also enjoy Galbitang.
czcams.com/video/21QZ1UhT070/video.html
Written Galbijjim recipe:
www.modernpepper.com/post/galbijjim
Wow I’ve been watching a bunch of different recipes but this one is definitely under rated. Really great, informative video!
Hi allen. THANK YOU VERY MUCH🙏. I appreciate your kind comment!
Here is my written Galbijjim/갈비찜 recipe www.modernpepper.com/post/galbijjim
Since you like galbijjim, you might also like Galbitang. Not sure if you already saw this, but here you go...
Here is my written Galbitang/갈비탕 recipe czcams.com/video/21QZ1UhT070/video.html
Thanks for cooking Korean food with me!
Thnx Helen for sharing. Will sure try this recipe. Seems so yummy...
👋Valerie V Thanks for cooking to with me🙏🙏🙏 Here is the written GalbiJjim recipe:
www.modernpepper.com/post/galbijjim
Galbi jim is something I've been trying to make for awhile thanks Helen for this delicious recipe 👍👍
Hi Laura! My pleasure 😊
That looked so good!!!
Thank you dhiton🙏🙏🙏. Here is my written Galbi Jjim recipe:
www.modernpepper.com/post/galbijjim
Short ribs are my favorite braising meat it has so much flavor and even from the lower quality of beef it’s in the expensive side because people have discovered how good it tastes. What use to cost me $1.00 a pound now is $7.00 a pound and up the same with beef shanks and ox tails.
Much respect and gratitude for your cooking skills and sharing of your food culture.
Gamsahabnida
👋Mary Duff. 🙏Thank you🙏. I completely agree! Beef short ribs are so yummy braised. I also like to slowly braise them with beef broth, red wine...😋. These beef short ribs, depending on the quality, start at $15 per lb where I live. It definitely is a special occaission for my household. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
I VOLUNTEER (to be your taste tester!)
👋Browncoat5193. LUV IT💚
Thank you so much for this recipe. I found your channel a while ago when I saw your kimchi 101. It turned out great!! Before I found your channel, I'd never even attempted to make korean food but so far everything is super great and my girlfriend (who's never had korean food before) loves it too! :)
👋Andy Park I LUV IT💚. Thanks for cooking Korean food with me🙏. The best part is that you are making your girlfriend yummy Korean food and that she loves it🥰. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Thanks for sharing this recipe it turned out amazing. The only thing I changed was I added gochugaru 🌶and plum extract . 🤤 Yummy!
Hi Andrew Tran👋 LUV that u made it spicy with GoChuGaRu💛. And u used Plum Extract Syrup to make it sweet!
Here is my Spicy Korean Seasoning Sauce recipe. U can add this spicy sauce when u r reducing the liquid. And also use it for other spicy stews and soups.
czcams.com/video/xQR-WNzRiuw/video.html
Here is the written GalbiJjim recipe
www.ModernPepper.com/post/gapbijjim
Thanks for cooking Korean food with me🙏
I'm really glad I came to your channel. I am learning Korean dishes now yeyyy. new subscriber here 😊
My Sweet Living👋. THANK YOU for subscribing🙏. Here is my latest recipe: Korean Fried Chicken Wings w/ TWO Sauces
czcams.com/video/cRAvso1gYOc/video.html
@@ModernPepper I've watched the full video and I want to say the video itself is amazing! I love you and your son eat together for the taste test 😊 your sauces are very nice and I'm sure it taste great too. Will definitely make this come New year's Eve...
Chicken and beer yesss why not 😋😋😋
This dish looks delicious, but where I'm from were not really used to eating sweet dishes like this. We're used to just savory. So it would be something new to get used to. It looks really delicious though. I think I will try this recipe. Thanks Helen.
Hi 👋 This dish is not sweet. The sweetness is subtle background taste. This dish savory salty taste from the braised soy sauce.
@@ModernPepper Thanks Helen!! I'll let you know how it comes out. 🥰
Galbi jjim is my favorite dish! It would definitely be my last dish~
👋whome121 I know, GalbiJjim definitely is worthy as the last meal🥰
Thank you Helen, I will be attempting to make this Feb 12. BTW, the camera is very shaky.
Hi snakemonkey555 THANK YOU🙏. Will work the cameraman/my son. Sometimes, my teenager isn't too happy to help his mom😭.
Here is the written GalbiJjim recipe www.modernpepper.com/post/galbijjim
Here is my Galbitang (beef short ribs soup) recipe
czcams.com/users/results?search_query=modern+pepper+galbitang
❤️
It looks so yummy! It reminds me of the galbi Jim in the restaurant Sun Nong Dan, but their galbi Jim is spicy. May I ask how do you make the spicy version like the galbi Jim in Sun Nong Dan? Do you add korean chili flakes and gochujang to the onion garlic purée?
👋Ping CSW 🙏Thank you🙏. I plan on making the spicy GalbiJjim recipe, with the works, eventually. BUT for now, try adding 1/2 Tbsp of GoChuJang, and 1/2 Tbsp GoChuGaRu each of coarse grind and fine grind when u add the potatoes and radish (during the 2nd part of the 15 minute braising part). After the final broth reduction part, taste it. If u prefer it spicier, add some cayenne pepper and fresh jalapeños (remove the seeds). This should definitely add some heat🌶 Here is the written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Modern Pepper Thank you so much for your quick and detail reply! You are always so sweet! I already bought the gochujang and gochugaru, will definitely try! But my gochugaru is coarse grind, can I put in the vitamix and blend it to fine grind? Or could you advice a trick? Use food processor?
Ping CSW My pleasure😇 First, try with 1/2 Tbsp GoChuJang and 1/2 Tbsp corse GoChuGaRu, and that might be enough spiciness for u? If u have fresh jalapeños and/or cayenne pepper, add it with the butter, at the end. Or it might not even be necessary cuz the 1/2 tbsp each of the GoChuJang and GoChuGaRu might be sufficient spiciness for u...? And no need to break down the coarse GoChuGaRu in the blender. Lmk how it comes out.
Thank you so much again for the quick reply! I will definitely try! Love you 😘
I have a question I have a lot of mouth’s to feed how can I double this without messing it up?
Oh I remember just now... You look like one of my love to watch Korean actress , only I forgot her name 😊
Delicious Galbi!
My Sweet Living👋. Wow...THANK YOU🙏.
Here is my written Galbi Jjim recipe:
www.modernpepper.com/post/galbijjim
@@ModernPepper oh thank you ... I saved it 😊
Hi Helen, I will be making your recipe this afternoon. May I know how many pieces of pears and cloves of garlic you used in the puree? I hope I can get Korean pears nearby, which are more crunchy and juicy. Conference pears with different textures are more common here in uk. I will be making approx 1kg of short ribs. If I am not putting potatoes, the sauce will be more runny, I believe. Should I thicken it with cornstarch? Please advise, thank you.
Hi Mavis! U can use any sweet pear if u can’t find Korean pear. I advise against using corn starch to thicken the sauce, as this would change the taste of the sauce. Some GalbiJjim is made kind of runny, so if u don’t want to add the potatoes, it is fine. Just follow the same instructions on reducing the liquid. Here is the written recipe so u can calculate the ingredient amount according to how much beef ribs u r cooking.
www.modernpepper.com/post/galbijjim
@@ModernPepper Thank you very much, Helen! It was pretty successful but I will put the whole pot into oven to cook longer next time as the short ribs here are of thicker cut and I do not need to monitor it at all. Thanks again.
Can you make this more saucy and if so, how would you do so?
👋whome121 If u want to make it more saucy, during the broth reduction, just reduce it less, instead of half. Here is my written GalbiJjim recipe:
www.modernpepper.com/post/galbijjim
(FYI - In general, GalbiJjim shouldn’t be brothy. Just some gravy like sauce to have with rice.)
Thanks for cooking Korean food with me🙏
I just bought ribs to make this and your recipe pops up! 👏🏻
Interesting culture differences between Koreans and Americans I’ve noticed regarding proteins.
My family would be shocked at seeing someone rinse the meat, boil it again and rinse and then dry it before cooking more- to them, the flavour in beef 🥩 would be lost by all of this.
But I’ve noticed a lot of Koreans are very sensitive to the gaminess of fresh beef and pork.
What you call a clean flavour is what most want to taste at say a steakhouse here in the USA.
So on the other side of that, Americans are often very sensitive to fish/seafood. So while it would seem like more flavour to eat a more fishy seafood for us- Koreans find it more flavour.
One thing I do get confused about are the sundae and blood sausages- it would seem to be something undesirable but many people really enjoy it in that preparation.
👋Charity Dutton What a great fortuitous timing😎 So glad that u r making GalbiJjim with me🙏🤗🙏. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
Yes, in Korean cuisine, the gaminess of meat is definitely something that is not preferred in stews, soups, and other gourmet dishes. We prefer a ‘cleaner’ taste by removing the excess blood and also flash boiling in hot water. This is to remove the impurities, bone fragments and excess blood & ‘bad’ fat. And the quick rinse is to remove the cooked blood cluster stains off the meat. This flash boiling and quick rinsing does not take away from the flavors of the meat (only the exterior of the meat is slightly cooked). This prep process enhances the pure taste of the meat.
On the other hand, we, Koreans, also eat lots fresh meat, that r very gamey, usually grilled, without pre-seasoned in marinades, including lots of different parts of the animal, like the French do. There is a gourmet beef dish that is served raw, but with only the highest and freshest quality of beef (called 육회 YukHweh). So the gaminess of the meat in Korean cuisine, really depends on the dish at hand. As for seafood, we like them both fresh and cooked with lots of seasonings.
Modern Pepper my husband says I was born into the wrong culture because I tend to eat and enjoy most Korean cuisine I’ve tried and almost exclusively cook it now. Your recipe will be my first attempt at GalbiJjim and I’m excited!
I was trying to think of something I’ve made that is a Korean recipe and cannot think of anything yet...
Well I take that back- not a huge fan of classic g/kimbap...
I like all the ingredients except for the seaweed and that’s just odd to me... because I love seaweed soup and the other form of seaweed I use for soup stock.
I’ll let you know how it turned out!
👋Charity Dutton Yay...so excited for u🤗. Do lmk how it turns out😋
Hi, re cleaning of meat, in the Caribbean we reduce all the gaminess by soaking the meZt in vinegar/lime/lemon or all three. Yes, we kill the meat twice😂
Can you use rice syrup instead honey
Hi Tina! Yes, you can use rice syrup or brown sugar instead of honey. Here is my written Galbijjim recipe. www.modernpepper.com/post/galbijjim. Thanks for cooking with me🙏
we don't need soy source for gable jjim ?
👋jaysata lee We need 1/2 cup of Jin soy sauce (demonstrated at 6:15 in the video), but all-purpose soy sauce will work, too. Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim Thank you for watching🙏
Thank you.i love your channel. Going to make this dish next week.do you have a . Instagram
👋Crystal McCormick Aww...THANK YOU🙏. Yes, my Instagram, Facebook and Twitter handle is @ModernPepper Here is my written GalbiJjim recipe: www.modernpepper.com/post/galbijjim
I have not had a good Galbi plate since I left Hawaii
👋Frances Davis Well, u can make urself a delicious galbi plate at home. Here is my LA galbi recipe, if ur looking to make grilled galbi: czcams.com/video/bNjTEKZetgU/video.html
Hi Helen! Question: I know many Koreans enjoy blood sausage & offal. Why is it so important to remove ALL blood from ribs, oxtails etc? I mean NO Disrespect. Just trying to understand.
👋Marina DeForest A great question! Yes, in Korean cuisine, we prefer a ‘cleaner’ taste by removing the excess blood and also flash boiling in hot water. This is to remove the impurities, bone fragments and excess blood (not all the blood) & ‘bad’ fat from the meat. And the quick rinse is to remove the cooked blood cluster stains off the meat. This flash boiling and quick rinsing does not take away from the flavors of the meat (only the exterior of the meat is slightly cooked). This prep process enhances the pure taste of the meat.
On the other hand, we, Koreans, also eat lots fresh meat, that r very gamey, usually grilled, without pre-seasoned in marinades, including lots of different parts of the animal, like the French do. There is a gourmet beef dish that is served raw, but with only the highest and freshest quality of beef (called 육회 YukHweh). So removing the excess blood of the meat in Korean cuisine, really depends on the dish at hand. Hence, blood sausage is made to enhance the taste of cooked blood along with other ingredients, just like how the Scotland folks make their black pudding. Hope this helped 😊. Here is my written GalbiJjim recipe when u r ready to make it: www.modernpepper.com/post/galbijjim
@@ModernPepper Thank you Helen for helping me understand. Many Blessings to you and your family. Gwansomeda (spelling?)
👋Marina DeForest “GamShaHaumNeeDa”...this is just a phonetic spelling of the Korean word 감사합니다. There is no ‘correct’ way to spell using the English alphabet🤓. THANK YOU for ur question, and for being so kind🙏💚🙏. Blessings to you and your family, too😇
That really is not blood is is water and red food coloring I have alot of buchter in my family three to be exact. They do this to keep the meat red it is more eye appealing. By the time the meat reaches the store the blood is long gone. If they left the blood in the meat it would spoil so fast it not even funny. My one uncle does deer in his basement and he taught me all I will ever need to know about the different cuts and where the come from. He also works at a grocery store. So he taught me how they ripe us off by just changing a name. Like sirloin steak and New York strip they are the same thing one is just trim better. That it and they add about ten dollars to the meat by changing the name.
Hi Tina! Thanks for sharing your insider's knowledge🙏🙏🙏