Galbijjim, (braised short ribs)
Food&BeverageJan 18, 2013
Galbijjim is typically served on traditional holidays and special occasions. In contrast to the braising method typical of Western cooking, Koreans do not sear the ribs before braising them. The ribs are first parboiled in water with aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a technique used to remove excess fat and blood from the ribs. I boil the ribs in a small amount of water and use the resulting stock in the braising liquid. Chestnuts, dates,