Short rib – galbi english cut 65mm

Whether you’re a seasoned Galbi enthusiast or a newcomer to Korean BBQ, our thinly sliced 3-bone short rib is perfect for the grill with just the right balance of lean meat and rich, buttery fat.

pakage Availabel

12oz / 2lb / 5lb Pouch Vacuum Packag

Korean-Style Braised Beef Short Ribs

Ingredients

  • 2-3 pounds of beef short ribs
  • 2 large carrots, cut into chunks
  • 2 potatoes, cut into chunks
  • 1 onion, cut into large pieces
  • 4-6 shiitake mushrooms, soaked and sliced (optional)
  • 3-4 chestnuts, peeled (optional)
  • 2-3 jujubes (Korean dried red dates), optional
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 3-4 green onions, cut into 2-inch pieces
  • 1/4 cup soy sauce
  • 2-3 tablespoons sugar (adjust to taste)
  • 2 tablespoons honey or corn syrup
  • 1/4 cup rice wine (mirin) or cooking sake
  • 1/2 Asian pear, grated (or 1/2 apple, grated)
  • 2 tablespoons sesame oil
  • 1 teaspoon black pepper
  • 1-2 tablespoons sesame seeds for garnish

directions

  1. Prepare the Ribs:
    • Soak the beef short ribs in cold water for about 30 minutes to remove excess blood. Drain and rinse the ribs.
    • Blanch the ribs in boiling water for 5-10 minutes to remove impurities. Drain and rinse again.
  2. Marinate the Ribs:
    • In a large bowl, combine the soy sauce, sugar, honey (or corn syrup), rice wine, grated pear (or apple), minced garlic, minced ginger, sesame oil, and black pepper. Mix well.
    • Add the blanched short ribs to the marinade and mix to coat evenly. Let it marinate for at least 30 minutes, preferably 2-3 hours or overnight in the refrigerator for deeper flavor.
  3. Cook the Ribs:
    • In a large, heavy pot or Dutch oven, place the marinated short ribs along with the marinade. Add enough water to just cover the ribs.
    • Bring to a boil over medium-high heat, then reduce the heat to low. Simmer for about 1 to 1.5 hours, skimming off any foam or impurities that rise to the surface.
  4. Add Vegetables:
    • Add the carrots, potatoes, onions, shiitake mushrooms, chestnuts, and jujubes to the pot. Continue to simmer for another 30-45 minutes until the vegetables are tender and the ribs are very soft.
    • If the sauce reduces too much, add a bit more water to maintain a good braising liquid.
  5. Final Touches:
    • Adjust the seasoning with additional soy sauce or sugar if needed.
    • Add the green onions in the last 10 minutes of cooking.
    • Garnish with sesame seeds before serving.

Q&A

When the meat is vacuum packed, the myoglobin in the meat does not meet oxygen and turns blackish red.  The color of the meat will gradually return when the package is opened.

When the cutting surface touches the meat, it cuts off oxygen and causes the meat to appear brown and black due to the flesh pigment myoglobin.  This is a natural phenomenon and does not affect the quality of the meat.

Refrigeration
Refrigerated meat is packaged in a layer of special vacuum packaging for freshness and it is best kept in the refrigerator below 0 degrees (F).

Frozen
Can be kept in a freezer at 10 degrees (F) or below for up to 6 months from the date of manufacture.
(Due to the fresh nature of the product, it is recommended to consume within 30 days when frozen)

The vacuum packaging may cause the meat to be compressed and appear smaller. Once the packaging is removed, the meat will return to its original appearance, including thickness, in about 20 minutes.

food safety (gmp/haccp/usda)

Haccp

Rest assured, our products are crafted under certified HACCP-controlled environments for your peace of mind and utmost satisfaction.