by TastyKFood, January 19 2016

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    Happy New Year! I have about 2 more hours to finish this blog before it's too late to wish anyone happy new year (on the West coast at least :P). I've been busy packing, because I'm leaving LA today :'(  I spent new year's at home with the fam, although no count downs, since my brother was having a fit about not being able to play his stupid computer games. I've been purposefully downloading large files to slow down the internet :P. Brothers! What can I say?! The last time I ever "tried" to celebrate new year's was first year of college when I went to visit my friends who were studying in London. Let's say it involved a lot of drinking and failing to get into any clubs, because it was too darn expensive. Now, I've really become an old fart. I've stopped drinking after the second year of college and realized I much prefer staying at home and lounging in my PJs. It may be boring to some people, but I'm so much more comfortable that way!

    This year has been pretty fun, since I've started rotations. I've been able to meet and work with people I never knew were in my class! I've also met some amazing bloggers and a few that are also in med school. I'm excited and scared about the new year, since I have to start thinking about what I want to do in life after med school! While I'm leaning towards surgery, I don't mind obstetrics, my BF is going to be in the East coast for sure since he's from Long Island, but I've always thought I'd end up on the West coast. All these dilemmas are stressing me out and it's only the first day of the year. Argh!

    Anyway, I'm leaving home in LA with a full belly of galbi Jjim. My mum used to make this a lot when we were kids, but it's been a while since I've had it, so I had my mum make it again for me. I was flitting around her in the kitchen like a fly and I'm pretty sure she wanted to swat me away with a fly swatter haha. The short ribs get super tender from the pear juice in the marinade and then cooked until it's falling off the bone. I've written my mum's recipe to a tee, so I can make it later and for you to enjoy too! It's Korean comfort food at it's best :D. Happy new year! 

    galbi jjim3

    Galbi Jjim - Korean Braised Short Ribs

    serves 4-5

    5 lb beef short ribs
    1 medium sized carrot
    1/2 lb radish
    1/4 lb lotus, sliced into 1/2" rounds

    1/2 yellow onion, finely grated
    8 cloves garlic, minced
    1 small asian pear, peeled and grated
    1/2 cup soy sauce
    2 tbsp white sugar
    2 tbsp mirin
    2 tbsp cooking wine (like sake)
    2 tbsp sesame oil
    1 tsp black pepper

    1. Cut short ribs so that there is a one bone and meat attached (like how they cut galbi in Korean BBQ). Submerge short ribs fully in cold water for 3 hours to take out the blood from the short ribs. Change the water at half time
    2. Drain ribs and set aside in a colander. Mix marinade in a large pot. You can also just blend all marinade ingredients in a blender if you don't want to grate by hand. Toss the ribs in the large pot and make sure every rib is covered. Marinated for 24 hours for best taste, or at least 5 hours
    3. Cut carrot and radish into 1.5" spheres. This is so there are no edges that will smush and get everywhere
    4. Pour 2 cups of water into the pot with the ribs in it and cook on high heat until it boils. Then reduce to medium heat and simmer for 40 minutes. Mix from time to time. Grease will rise to the top from the ribs, so use a fine mesh grease skimmer to take it out
    5. Add lotus and let simmer for another 20 minutes. Skim grease again and mix around. Add carrot and radish and cook for another 20 minutes. There will be a little bit of sauce but not that much, just enough to generously cover the ribs. If it is still soupy, cook on high heat during the last 20 minutes


    A version of this article by MissHangryPants.com. Photo by MissHangryPants.com.


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