Korean Beef Rib Stew Recipe from a Local Master Artisan

Korean Braised Short Ribs, or Galbijjim, can be made abroad. The ingredients for this dish can be found in most international grocery stores, or ordered online. Some ingredients, like gochujang (Korean chili paste) or Asian cooking wine (such as sake or mirin), may be mor difficult to find, but can often be substituted with similar items or ordered online.

With the right ingredients and proper technique, you can easily recreate this delicious and flavorful dish in your own kitchen, no matter where you are in the world.

Ingredients:

2 pounds beef short ribs, cut into 2-inch pieces

1 onion, chopped

3 cloves garlic, minced

2 carrots, chopped

2 potatoes, chopped

1 large onion, cut into wedges

2 tablespoons soy sauce

2 tablespoons brown sugar

2 tablespoons cooking wine (such as sake or mirin)

1 tablespoon gochujang (Korean chili paste)

2 teaspoons sesame oil

2 teaspoons minced ginger

1 teaspoon black pepper

6 cups beef broth

1/4 cup cornstarch

3 tablespoons water

Step-by-step explanation of the recipe

1. Brown the beef

Start by heating some oil in a large pot over medium-high heat. Once the oil is hot, add the beef short ribs to the pot and cook until they are browned on all sides. This should take about 5-7 minutes. Once browned, remove the ribs from the pot and set them aside.

2. Sauté the aromatics

Add the chopped onion, garlic, and ginger to the pot and sauté until fragrant, about 2-3 minutes. These ingredients will provide the base flavor for the stew.

3. Add the sauce ingredients

Return the beef ribs to the pot and add the soy sauce, brown sugar, cooking wine, gochujang (Korean chili paste), sesame oil, black pepper, and beef broth. Stir everything together until well combined.

4. Simmer

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours. The low heat and long cooking time will allow the beef to become tender and the flavors to meld together.

5. Add the vegetables

After 2 hours, add the chopped carrots and potatoes to the pot and continue cooking for another 30 minutes, or until the vegetables are soft.

6. Thicken the sauce

In a small bowl, whisk together the cornstarch and water until smooth. Stir the mixture into the stew and cook until the sauce thickens, about 2-3 minutes. The cornstarch will help to thicken the sauce and give it a more hearty consistency.

7. Serve

Once the stew is done, serve it hot, garnished with the onion wedges. You can serve it over a bowl of steaming rice or with some crusty bread to mop up the sauce.

Enjoy your delicious and comforting Korean Beef Rib Stew!

Can I substitute other ingredients for Korean Beef Rib Stew?

You can substitute some of the ingredients in Korean Beef Rib Stew, also known as Galbijjim, based on availability or personal preference. 

some common ingredient substitutions

Beef short ribs

Beef short ribs are the traditional cut of meat used in this dish, but if they are not available, you can use other cuts of beef that will become tender with slow cooking, such as brisket or chuck roast. Keep in mind that the cooking time may need to be adjusted based on the thickness and toughness of the meat.

Gochujang

Gochujang is a Korean chili paste that is used to add heat and depth of flavor to the stew. If it is not available, you can substitute it with other chili pastes, such as sriracha, though the flavor will be slightly different. If you cannot handle spicy food, you can reduce the amount of gochujang used or omit it altogether.

Cooking wine

Cooking wine, such as sake or mirin, is used in this dish to add depth of flavor and to help tenderize the meat. If it is not available, you can substitute it with dry sherry or rice wine vinegar, though the flavor may be slightly different.

Soy sauce

Soy sauce is used to add saltiness and depth of flavor to the stew. If you are avoiding soy sauce, you can substitute it with tamari or coconut aminos. These substitutes will provide a similar flavor, but they are naturally gluten-free.

Potatoes

Potatoes are used to add heartiness and thickness to the stew. If you do not have potatoes, you can use other root vegetables, such as sweet potatoes or turnips, or even mushrooms. These substitutions will change the texture and flavor of the stew, so choose based on your personal preference.

Cornstarch

Cornstarch is used to thicken the sauce and give the stew a hearty consistency. If you do not have cornstarch, you can use flour or arrowroot powder as a substitute. Just whisk the flour or arrowroot into a slurry with water and add it to the stew, stirring until the sauce thickens.

By making these ingredient substitutions, you can easily adapt the recipe to your taste preferences and ingredient availability. Just remember that substituting ingredients may affect the overall flavor and texture of the dish, so be willing to experiment and make adjustments as needed.

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