Gal-bi-Jim Braised Beef Short Rib Casserole

Gal-bi-Jim
Braised Beef Short Rib Casserole

Galbijim is a popular Korean casserole dish made with galbi, generally from beef short ribs and a definite crowd-pleaser whether it's eaten at a restaurant or served at home. It's commonly served as the main dish but leftovers or smaller portions can be served as a side dish as well. During preparation, surplus fat is removed from the ribs by cutting and removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ginger juice, and sugar are mixed together with ribs and slowly simmered in a large pot over medium to low heat to enhance its tender and sweet finish.

When the meat is almost cooked, jujube, ginkgo nuts, carrots, and/or pine nuts are be added and boiled once again. Chestnuts and shitake mushrooms can be also added near the end to bring out extra flavors to this dish. Galbijjim is usually served in a bowl rather than a plate and traditionally served in a bowl with cover.

Cha-dol Ba-ki Sliced Beef Brisket

Cha-dol Ba-ki
Sliced Beef Brisket

Recipe Ingredients: Pa Muchim

•     4 bunches scallions
•     2 tbsp sesame oil
•     2 tbsp rice vinegar
•     1 tsp gochugaru (red chili pepper flakes)
•     ¼ tsp salt
•     1 head green leaf lettuce

Mixing Directions

    Cut scallion pieces lengthwise into very thin strips and also leaf lettuce into thin, mouth-sized pieces.
    Whisk sesame oil, vinegar, red chili pepper flakes and salt in a large bowl.
    Add scallions and lettuce to the bowl and toss well to combine.