Galbi Jjim - Braised Short Ribs - (갈비찜)

Needed:

• Short Ribs
  
• 1.5 cups soy sauce
• 1.5 cups water
• 1 can of 7-up (or just more sugar and water)
• 5 TB of sugar (or more depending on how sweet you like it)
• 3 TB minced garlic
• 1 TSP pepper
• 1TB sesame oil
  

EDIT: I used this original recipe to make A LOT of jjim. I think I made 5 or 7 rows of short ribs. You can HALF this recipe if you are making any less than that and it will still be fine. =)



Galbi jjim will be coming up later tonight (or tomorrow morning)..........so stay tuned and thank you for visiting!!!



After cutting the meat like shown above, stick all the pieces (in this case 6 pieces) into water and let the blood drain out for about an hour.



In a pot mix the following: 1.5 cup soy sauce, 1.5 cups water, 1 can 7up (if you don't have or want to use 7up, you can substitute with more sugar).



I took about 1/4 of an Asian pear........



Ground it up and added it to the sauce mixture above.



Then I also added 3 TB minced garlic, 1 TSP black pepper, 5-6 TB of sugar and 1 TB sesame oil.



Place all the pieces of meat in there and arrange them so they're covered. Turn up the heat and bring to a boil. Once it starts boiling reduce the heat to medium-low, cover it and let it simmer for one hour.



While the meat is cooking, ready your vegetables. You can use whatever you want pretty much. I used 1 small red potato with the skin still in tact, 1/4 white onion, small piece of daikon radish, and some carrots.



After the meat has been cooking for over an hour, add the vegetables and cook it for an additional 30-40 minutes...



Check the vegetables and the meat and when it's done, plate and serve!