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وسام السيد
وسام السيد
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Friday 18 September 2026 21:09:53 GMT
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Korean Braised Beef Back Ribs I was craving galbi-jjim, traditionally made with English-cut short ribs, but didn’t want to pay short-rib prices. Beef back ribs are a more affordable option that become tender as they slowly braise in the same rich, sweet and savory sauce. Ingredients • 3-4 pounds beef back ribs, cut into individual ribs •½–1 pound baby potatoes, or regular potatoes cut into large chunks • 2 carrots, cut into large chunks • 1 Tablespoon sesame oil • Green onions and sesame seeds, for garnish Sauce (adjust to taste) •1/2 cup soy sauce • 1/2 cup water • 3-4 Tablespoons brown sugar • 2 Tablespoons rice wine or mirin • 1 Tablespoon sesame oil • 1/2 Asian pear or apple, grated • 1/2-1 onion, grated • 4–5 garlic cloves, grated • 1/2 inch piece ginger, grated • 1/2 teaspoon black pepper Directions Rinse the ribs, then soak them in a bowl of cold water for 30–45 minutes. Change the water a couple of times to draw out the red liquid. Meanwhile, blend the sauce ingredients until smooth. You can also finely grate the pear, onion, garlic and ginger and combine everything in a large bowl. Bring a large pot of water to a boil. Add the ribs and parboil for 5 minutes to remove the scum and impurities. Drain and rinse the ribs thoroughly under cold water. Clean the pot or use a new one. Add the ribs and sauce and bring to a boil. Reduce the heat, cover and simmer for approximately 60 minutes. Add the potatoes and carrots and continue simmering for another 20-25 minutes, stirring occasionally, or until the ribs and vegetables are fork-tender. For a thicker sauce, remove the lid and increase the heat to medium-high during the final 10 minutes. Stir frequently to prevent the sauce from burning as it reduces. Drizzle with sesame oil and garnish with green onions and sesame seeds. Serve with rice and enjoy! #LoveKoreanFood #BeefRecipe #KoreanFood #KoreanRecipes
Korean Braised Beef Back Ribs I was craving galbi-jjim, traditionally made with English-cut short ribs, but didn’t want to pay short-rib prices. Beef back ribs are a more affordable option that become tender as they slowly braise in the same rich, sweet and savory sauce. Ingredients • 3-4 pounds beef back ribs, cut into individual ribs •½–1 pound baby potatoes, or regular potatoes cut into large chunks • 2 carrots, cut into large chunks • 1 Tablespoon sesame oil • Green onions and sesame seeds, for garnish Sauce (adjust to taste) •1/2 cup soy sauce • 1/2 cup water • 3-4 Tablespoons brown sugar • 2 Tablespoons rice wine or mirin • 1 Tablespoon sesame oil • 1/2 Asian pear or apple, grated • 1/2-1 onion, grated • 4–5 garlic cloves, grated • 1/2 inch piece ginger, grated • 1/2 teaspoon black pepper Directions Rinse the ribs, then soak them in a bowl of cold water for 30–45 minutes. Change the water a couple of times to draw out the red liquid. Meanwhile, blend the sauce ingredients until smooth. You can also finely grate the pear, onion, garlic and ginger and combine everything in a large bowl. Bring a large pot of water to a boil. Add the ribs and parboil for 5 minutes to remove the scum and impurities. Drain and rinse the ribs thoroughly under cold water. Clean the pot or use a new one. Add the ribs and sauce and bring to a boil. Reduce the heat, cover and simmer for approximately 60 minutes. Add the potatoes and carrots and continue simmering for another 20-25 minutes, stirring occasionally, or until the ribs and vegetables are fork-tender. For a thicker sauce, remove the lid and increase the heat to medium-high during the final 10 minutes. Stir frequently to prevent the sauce from burning as it reduces. Drizzle with sesame oil and garnish with green onions and sesame seeds. Serve with rice and enjoy! #LoveKoreanFood #BeefRecipe #KoreanFood #KoreanRecipes
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