(upbeat music)

- Hi, everybody!

How are you doing these days?

Today, I'm going to show you how to make galbi-jjim,

braised beef short ribs.

I always say that, "Oh, this is a very easy recipe,"

but today's not very easy

but if you learn about this recipe,

you will be really showing off your cooking skill.

This dish is usually made on special occasions.

Whenever I want to impress some people, I make this.

This is a really centerpiece, really beautiful,

and with some kimchi, more side dishes,

and rice and soup.

It will be a perfect Korean table setting.

So, let's start!

I'm using 2 pounds of beef short ribs.

I just soaked these in cold water, just around one hour,

and I changed the water, so I removed all the blood.

Lots of meat is attached.

Good quality beef short ribs.

So now, I'm going to blanch.

I will blanch for 5 minutes.

5 minutes passed!

See, lots of bubbles! Let's wash.

Turn off.

I will use this pot to cook today

and it's nicely washed.

Just a little more than 2 pounds.

This is for 4 servings.

So this is 8 pieces.

Kind of, you know, for me, 1 piece is enough.

These are 8 pieces.

I think 4 servings is okay

because we are going to add

a lot of vegetables. You'll see.

Okay, I will just add this here.

Now, we have to make sauce, seasoning sauce.

1/3 cup soy sauce.

I use mirim (mirin), it's cooking wine.

1/2 cup mirim.

Instead of sugar, I'll use Swerve.

This is a zero calorie kind of sugar replacement.

But you can use also just white sugar or brown sugar

but I will use this Swerve 1/4 cup.

I soaked these mushrooms.

Shiitake mushrooms, soaked in water.

One.

Squeeze out a little bit.

So 2 cups.

2 cups mushroom soaking water.

Really, really soft now.

I soaked 4 hours in cold water.

I brought my garlic and ginger.

8 cloves of garlic and around 1 teaspoon ginger.

I'm going to mince all these.

Before that I will add ground black pepper,

around 1/2 teaspoon.

Let's mince garlic and ginger.

This is ginger.

Mix well.

And I'm going add this here.

You see?

Lots of seasonings.

And cover this, turn on the heat,

cook for 20 minutes over medium-high heat.

When you see it's boiling, I'm going to turn down the heat to low

and then I will add these guys.

With carrot, I made these balls.

I will show you how to make this ball,

and radish.

And this is soaked shiitake mushrooms and also chestnuts.

We need around 12 balls.

Around 1.5 inches.

I already made nine balls,

so I'm going to show you 3 more.

And just make balls.

Shape it into a ball.

Like this.

Take off a stem.

With all this leftover stuff,

later you are going to make stir-fried rice.

Let's make radish ball.

Cut into around 1.5 inch.

About 1.5 inch chunk.

See, with this one, also make a ball.

With this leftover, all these bits,

it'll be awesome if you make stock,

an anchovy kelp stock or vegetable stock.

We also use chestnuts.

I got this chestnut from a Korean store.

It's already peeled, fresh frozen. These are fresh chestnuts.

I will show you how to peel this. Because chestnuts are

not available all the time, you can use these frozen chestnuts.

It's vacuum packed.

I will also add dozen.

Now 20 minutes already passed, I'm going to add these guys.

Carrot balls, radish, chestnut, mushroom, all.

I'm going to cook this over low heat and simmer for 1 hour.

But I need to open

and stir this occasionally.

The radish has a lot of water, so delicious water comes out from it.

and also all these are well cooked and the ribs,

these beef short ribs are going to be so tender.

We need to cook this over low heat.

As I told you, I'm going to peel this one chestnut

to show you how to do.

Top part and pointed part and then cut.

Then both sides, peel like this.

Then, just easy.

Okay.

Then remove all this brown stuff.

Look at that! So pretty!

This way, you can peel this if you want

to shell this at home. But if it's too much hassle,

just use frozen chestnuts.

Which is more tasty?

Of course, these fresh chestnuts are more tasty.

I will show you other ingredients.

Ginkgo nuts.

Ginkgo nuts and pine nuts.

Whenever I go to Chinatown,

there are some ladies sitting on the sidewalk

and they always sell these.

These ginkgo nuts.

They probably must have harvested these ginkgo nuts

just before winter time and they probably kept

in their own freezer and then brought some of them.

So I could buy even in the summertime.

and it's so cheap, cheap price!

I brought home and then I froze these.

These days, Korean store, sell frozen ginkgo nuts.

This is also vacuum packed.

You see?

I put some cooking oil.

Just add some.

Stir these.

(nuts sizzling)

Add some salt so that the skin is easily removed

and also make it a little bit salty and tasty.

When this is cooked, it looks a little bit translucent.

Little salt.

Nice! Turn off.

And then I've gotta remove the skin like this.

And you will see the nice, clean ginkgo nuts.

Now, we have to use just these 3 items.

Pine nuts and ginkgo nuts.

They are going to be last minute garnish.

But we need to cook this.

This is a jujube.

I use 8 large jujubes.

Just cut like this and you will feel some hard stuff,

that's the seed, and cut around the seed.

It's a seed.

Like this.

All these ingredients are now ready.

Meanwhile, keep stirring,

once in awhile.

(upbeat music)

1 hour passed.

Look at that!

Wow!

Everything looks so tender.

Ribs look really tender now.

I will add jujubes.

jujube.

I need to glaze this to make shiny.

I will add some rice syrup, around 2 tablespoons.

And simmer another 10 minutes, then galbi-jjim is done!

I'm so excited!

My galbi-jjim should be done now.

Nice!

Now, I'm going to turn up the heat.

High heat, so I want to boil off

all this broth to make it shiny.

Ladle some broth and put it over top.

(food sizzling)

Okay, done!

Turn off.

Ginkgo nuts.

Pine nuts.

This is galbi-jjim, very special food.

Special party food.

Let me taste!

This is mushroom.

Radish.

Radish ball is very tasty.

Mm!

Oh my!

Sweet and very juicy.

I will just have some ribs.

Mm!

(chuckling)

Oh my, so tender!

You see, like this.

Mm.

(chuckling)

So delicious.

And juicy and tender.

Mm, yummy.

Mm.

(chuckling)

So, on a special occasion,

impress your guests with your galbi-jjim, Korean galbi-jjim!

All these balls are yummy, yummy, yummy.

(chuckling)

Carrot ball, radish ball, all yummy.

Even jujube is kind of meaty.

And mushrooms is also really tasty.

This is one of my new cookbook recipes.

If you guys have my book, you can check it out.

This is a kind of challenging recipe

even though you have a cookbook.

"Oh, how can I cut it?"

"How can I make balls?"

So I'm just helping you.

That's my goal.

My goal is to make many, many delicious recipes.

I can't wait to share my recipes with so many of you guys.

Today we made galbi-jjim, braised beef short ribs.

Enjoy my recipe.

See you next time!

Bye!

(upbeat music)