Beef Galbijjim

The Appeal of Beef Kalbi-jjim

"Beef Kalbi-jjim" features tenderly simmered beef galbi, so soft it melts in your mouth. The secret sauce is a delicious blend of sweet and savory flavors, with a deep richness. Simmering it with garlic and vegetables perfectly harmonizes the umami of the meat with the sweetness of the vegetables. It's a superb dish that warms the body and soothes the soul on a cold day.

Kalbi-jjim is almost always served at celebrations. Shall we try making a gorgeous celebratory dish?

How to Make Kalbi-jjim

1. Soak beef kalbi (2 handfuls = 350g) in cold water to drain the blood.

2. Put the blood-drained kalbi into 3 cups of water and simmer over low heat for about 1 hour.

3. Score the boiled kalbi and rub in the sauce.

Sauce: Dark soy sauce (5) + sugar (3) + starch syrup (2) + mirin (2) + pear juice (1) + chopped green onion (1) + grated garlic (0.3) + ginger powder (0.2) + sesame oil + pepper + sesame seeds

4. Put the seasoned meat, daikon radish (1 handful), carrots (1/2 handful), and chestnuts (3 pieces) into a pot, pour in the meat broth, and heat.

5. Simmer until most of the liquid has evaporated, and it's done.

6. Beef Kalbi-jjim (2 servings) is complete.
(Garnishing with shredded egg, pine nuts, and ginkgo nuts is GOOD)

7. Enjoy.

Variations of Pork Kalbi-jjim

When making Kalbi-jjim with pork kalbi, instead of daikon radish, add potatoes. When boiling, add some green onions, garlic, and a little instant coffee to suppress the gamey smell of the meat. The sauce and cooking method for pork Kalbi-jjim are the same as for beef kalbi, but using apple juice instead of pear juice works well. Fruit juice has the effect of tenderizing meat.