Home style korean beef rib stew (galbijjim)

|Home style korean beef rib stew (galbijjim)|

Galbijjim or korean beef rib stew is actually one of the expensive items on the menu at any korean restaurant, or even when you shop at korean supermarket, they are always over $25 per kg.

But who says you can only buy korean beef rib at korean supermarket?

You can always shop any grocery store that sells beef rib at the butcher section, buy a rack of beef rib and ask the butcher to slice them in the korean way, that means, thickly sliced with each about 2 inches thick. then you can chop them into smaller pieces before cooking, and there goes the korean style beef rib.

What you need:
– about 2lb beef rib
– 3 long carrots
– 200g sweet onion
– 2 cloves of garlic
– 150g tomatoes
– 1 tbsp mirin
– 1/2 cup no msg korean bbq sauce

What you do:
1. soak the beef ribs into cold water for about an hour to remove excess blood, this is a korean way of “cleaning” the bones and meat, while chinese would quick boil them in boiling water.
2. chop up all the vegetables in chunks, and heat the cast iron pot (i used a 22cm french oven from le creuset) in medium heat
3. sizzle the veggies, add mirin and keep it medium heat to avoid burning. no oil is needed because the beef rib secretes a lot of oil!
4. add beef ribs and korean bbq sauce, then add the tomatoes and switch to lower heat and cover it.
5. about half hour later, remove the soften tomato skin and continue to stew for about another 2.5 hours before serve. add some green onions for a hint of green!

you do not need to add any seasoning, soy sauce, salt or any flavour, and no water or beef stock too! slow cooking onions and tomatoes create moisture, and with minimal seasoning, this dish offers you the most genuine taste of beef and vegetables.

p.s. to prevent making the stew into a soup, avoid adding too much onions and tomatoes!

|住家韓式牛肋骨|

韓式牛肋骨在任何韓國餐廳售價不算便宜,只有幾塊骨頭要差不多$30,就算到韓國超市購買生韓式牛肋骨一包最多可以分兩餐都要差不多$25-28,所以就算自製成本一點兒都不低。

不過其實購買韓式切法的牛肋骨不一定要到韓國超市,只要到任何售賣牛仔骨的超市都可以麻煩肉檔的職員替你做韓式切法。所謂韓式切法就是麻煩肉檔職員厚切,大約將那一份切成4條,然後回家再切段就成為了平時在韓國超市買的切法一樣。

材料:
-約2磅牛肋骨
-半杯無味精韓牛醬
-2-3條紅蘿蔔
-200g 甜洋蔥
-2顆蒜頭
-150g 蕃茄
-1湯匙味淋

做法:
1.先將牛肋骨浸水大約1小時,將血水都浸出來,這個就是韓式處理肉類的方法,跟廣東式的飛水/出水道理一樣。
2.將所有蔬菜切好,然後用中火燒熱鑄鐵鍋,(不需要加入任何油因為牛肋骨已經有很多油分!)
3. 然後乾爆香蒜頭,洋蔥,蘿蔔,再下一點兒味淋
4.放入牛肋骨和韓式醬然後鋪上切半的蕃茄,皮向上然後蓋上轉慢火
5.大約半個小時後開蓋,利用筷子將蕃茄皮夾起,然後再蓋上炆大約2個半小時就ok了!最後可以切一些蔥段放上面來加一點綠做裝飾。

這一個做法任何醬油、鹽、糖、油都不用加啊!就連水一滴都不用加!因為慢煮洋蔥和蕃茄都會煮出水分,所以這一道韓式牛肋骨是原汁原味無味精,汁料都是慢煮牛肉和蔬菜的精華啊!

p.s. 切忌加入過多洋蔥和蕃茄,因為這樣會造成過多水分,將炆牛肋骨變成牛肋骨湯啊!

One Comment Add yours

  1. Love a good beef rib stew like this. Best paired with steamed rice. Yum.

    Like

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