This twist on traditional galbi jjim features tender braised beef short ribs simmered in a rich, flavourful sauce infused with gochugaru, soya sauce and garlic. This is the perfect comfort dish to enjoy with a bowl of rice and kimchi
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 120 minutes |
| Serves | 8 |
| Cuisine | Korean |
| Diet | Other |
| Preparation | Easy |
| Calories | 466 |
| Fat | 21g |
| Saturates | 9g |
| Protein | 45g |
| Carbs | 30g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the short ribs in a large pot and add the water, stock, soya sauce, sugar, gochujang, black pepper, garlic, ginger and apple juice. Stir well, cover and bring to a hard boil over a high heat for 30 minutes. Reduce the heat to medium and let it simmer gently for 1 hour or until the ribs are tender.
Peel and cube the radish and carrots, and quarter the onions. Add the vegetables to the pot and simmer for a further 30 minutes until soft. Meanwhile, finely chop the spring onions and chillies. Remove the pot from the heat and stir in spring onions and chillies.
Serve the galbi jjim hot with steamed rice and kimchi on the side.
