Maeun Galbijjim

About the dish

Maeun galbijjim takes festive braised short ribs and turns up the heat with gochugaru and fiery cheongyang chilies. As the sauce seeps deep into the tender rib meat, it becomes a dish loved equally beside a bowl of rice or a round of drinks.

Key ingredient

Beef (so-gogi) — quality protein and essential amino acids build muscle and stamina, while iron and zinc guard against anemia and B vitamins ease fatigue. Available year-round, prized from Hoengseong & Hongcheon.

Ingredients

Beef short ribs 1kg, onion 160g (1), pear 190g (1/2) <Marinade> soy sauce 1 cup, chopped scallion 4 Tbsp, minced garlic 2 Tbsp, sesame oil 2 tsp

Simple recipe

1. Cut the short ribs into 5cm pieces, soak them in cold water to draw out the blood, trim the fat and score each piece two or three times.
2. Boil the ribs briefly in just enough water to cover, then lift them out and strain the broth to remove the fat.
3. Cut the onion into chunks, grate the pear and combine the marinade ingredients.
4. Mix the ribs with the marinade and let them rest overnight.
5. Put the marinated ribs and their marinade in a pot and bring slowly to a simmer over medium heat.
6. When the ribs are done, add the onion and cook gently over low heat.

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