Galbi jjim can be made with beef ribs or pork ribs. Chunky ribs are braised in a soy sauce based seasoning with various vegetables.
600g beef ribs (Stock: 3 liters water, 1 tbsp soy sauce, 2 tbsp cooking wine, 1 leek, 5 cloves garlic, 120g radish), 50g carrots, 3 chestnuts, 1 tbsp sesame oil
1 liter stock, 5 bsp soy sauce, 4 tbsp pineapple juice, 3 tbsp honey (sub.: corn syrup or sugar), 2 tbsp onion juice, 2 tbsp cooking wine, 2 tsp crushed garlic, 1/2 tsp black pepper
① Cut ribs about 5cm long and soak in cold water for about 10 minutes to remove excess red juice, then clean and parboil.
② In a pot add parboiled ribs, water, soy sauce, cooking wine, green onion, garlic and radish to make stock. Boil for 30 minutes, then remove ribs and run stock through a cheese cloth or colander.
③ Cut carrots to size of chestnuts (rounding edges), then boil both for about 2 minutes.
④ Make seasoning sauce. (CLOCKWISE ▶ Cooking wine, onion juice, pineapple juice, black pepper, crushed garlic, soy sauce, honey, beef stock)
⑤ Combine ④ and ribs in a big pot and cook on medium heat for 20 minutes. Then add ③ and simmer for additional 10 minutes on low heat. Add sesame oil before turning off heat.