galbijjimGalbijjim is one of my ultimate Korean favorite dish.  Its simple to make and does not need alot of ingredients (at least mine does). It is great for pack lunches and tastes even better after a day or two in the fridge.

I like serving galbijjim with white rice all hot and steamy.  Its great with same lettuce wraps (sangchu) coupled with toasted seaweeds, ssamjang ang kimchi.  On the next posts, I will write about the art of wrapping food in lettuce (sangchu) which is a requisite in korean tables.

What you will need:

American baby back ribs, 1 kg
Pork Kasim, skinless 1/2 kg
Onion, chopped
Garlic, 1 head, crushed
Honey or maple syrup, 1/4 c.
Brown Sugar, 1/2 c
Soy Sauce, 2 c.
Bean paste (doenjang)
Chili paste (gochujang)
Sesame Seeds, toasted

  1. Soak pork in water for at least 1 hour for blood to seep out of the meat and bones.  Foregoing the soak will mean skummy broth later.
  2. After an hour, drain out the water and wash the meat and prepare to preboil it. Put meat in pot and put enough water to cover and boil. Let it boil for 10 mins and turn the fire off. Pour out the broth and give the meat one quick wash over running water.
  3. Put meat back in the pot. Make sure the pot is clean from skum. Pour in soy sauce, honey and brown sugar, including chopped clove of garlic and onion.
  4. Let it boil in high heat. Once it boils, turn to lowest heat and leave there to simmer for 2-3 hours depending on how soft you want your meat to be. I personally want the meat soft enough for it bones to fall out of the meat.
  5. Add the potatoes and carrots when meat is halfway done.  Cover the pot tightly.
  6. In a bowl, mix 1/2 c.  bean paste with 1/4 c. chili paste.  Lessen the chili paste if you prefer a non-spicy dish.
  7. Once the meat is done, add the above mixture in the pot. Make sure the meat is nicely coated and add a bit of water if necessary if it has evaporated.
  8. Let the meat simmer in mixture and the bean paste will make the sauce stickier and depending on your taste you can let it boil for sauce to be thicker. But from this stage on, its almost done, so be careful not to burn your meat dish.
  9. Once done, add chopped green onions add sesame seeds for garnish.
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