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Jjimgalbi (Braised Short Ribs)
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Jjimgalbi (Braised Short Ribs)

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Jjimgalbi is a traditional Korean dish featuring tender short ribs braised in a rich and flavorful sauce. The dish is known for its bold flavors, tender texture, and comforting aroma. This recipe will guide you through the process of making Jjimgalbi, a dish that is often served during special occasions and holidays. The dish requires a bit of patience, but the end result is well worth the effort. The short ribs are slow-cooked in a mixture of soy sauce, sugar, garlic, and sesame oil, resulting in a sauce that is both sweet and savory. The dish is typically served with a side of rice or noodles to soak up the flavorful sauce.

Time Cook
30
Level
Intermediate
Calories
650
Allergens
Soy, Gluten, Sesame

Ingredients

2 pounds pounds
Short Ribs
0 Calories
1/2 cup cup
Soy Sauce
0 Calories
1/4 cup cup
Sugar
0 Calories
3 cloves cloves
Garlic
0 Calories
2 tablespoons tablespoons
Sesame Oil
0 Calories
1 tablespoon tablespoons
Ginger
0 Calories
1 teaspoon teaspoon
Black Pepper
0 Calories
1 tablespoon tablespoons
Sesame Seeds
0 Calories
1/4 cup cup
Green Onions
0 Calories

Step-by-Step Instructions

1
In a large Dutch oven or heavy pot, heat 2 tablespoons of sesame oil over medium heat. Add 3 cloves of minced garlic and cook for 1-2 minutes, until fragrant.
2
Add 2 pounds of short ribs to the pot, browning them on all sides. Remove the browned short ribs from the pot and set them aside.
3
Add 1/2 cup of soy sauce, 1/4 cup of sugar, 1 tablespoon of grated ginger, and 1 teaspoon of black pepper to the pot. Whisk the sauce ingredients together and bring to a boil.
4
Return the browned short ribs to the pot and pour in enough water to cover the ribs. Bring the sauce to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the short ribs are tender.
5
Remove the short ribs from the pot and garnish with toasted sesame seeds and chopped green onions. Serve with a side of steamed white rice or noodles to soak up the flavorful sauce.

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