'Sumi’s Side Dishes' Galbi-jjim 'Golden Recipe' Draws Attention: How to Make Baek Jong-won’s Galbi-jjim with 'All-Purpose Meat Sauce'

Let’s make beef galbi-jjim, a signature Chuseok dish. To celebrate Chuseok, tvN’s 'Sumi’s Side Dishes' shared an easy galbi-jjim recipe that anyone can follow. Here is Kim Soo-mi’s clean-tasting galbi-jjim recipe, made with juice extracted from pear, garlic and ginger.

We’ll also look at an easy way to make galbi-jjim using cooking master Baek Jong-won’s 'all-purpose seasoning sauce.' The all-purpose meat sauce can be used for any meat dish, including galbi-jjim, grilled ribs and bulgogi.

Ingredients: 10 beef ribs, 1 Korean radish, 1 carrot, 3 fresh shiitake mushrooms, 1 cinnamon stick, 2 dried chili peppers, 10 jujubes, 7 chestnuts, 1 stalk of green onion, 6 ginkgo nuts, pine nuts and egg garnish

Galbi-jjim marinade ingredients: 1 pear, 400 g garlic, 1 piece of ginger, 150 ml soy sauce, 1 tablespoon maesil extract and a little sesame oil

1. Soak the ribs in cold water for 2–3 hours to draw out the blood.

2. Blend 1 peeled pear, 400 g ground garlic and 1 piece of ginger, place the mixture in cheesecloth and squeeze out the juice.

(You can also blend them in a blender, wrap the mixture in cheesecloth and squeeze it firmly.)

3. Add 150 ml soy sauce to the extracted juice. (If it is too bland, add more soy sauce later.)

4. Make a few shallow cuts in the ribs after draining off the blood.

(If you cut too deeply, the meat may separate from the bones during the long cooking time.)

5. Place the meat in the marinade and marinate for 3 hours.

6. Cut the radish into 2.5 cm-thick pieces, then round off the corners.

(The pieces may break apart during prolonged cooking and make the broth cloudy.)

7. Cut the carrot into large pieces and round off the corners as well.

8. Remove the stems from the shiitake mushrooms and cut decorative patterns into the caps.

9. Place 1 cinnamon stick, 2 dried chili peppers and the marinated ribs in a pot.

(Ground cinnamon can make the dish look messy; if cinnamon is unavailable, it may be omitted.)

10. Pour in enough water to lightly cover the ribs, then add soy sauce.

11. Cook the meat over high heat for 30–40 minutes.

12. Add the jujubes first.

13. Once the meat is partially cooked, reduce the heat to medium and add the radish, carrot and shiitake mushrooms.

(Add more water and soy sauce as needed to keep the ingredients submerged.)

14. When the radish and carrot are nearly cooked, add 1 tablespoon maesil extract, peeled chestnuts and green onion cut into 3 cm lengths, then bring everything to a brief boil.

15. Top with 10 ginkgo nuts and finish with egg garnish and pine nuts.

Ingredients: ribs, king oyster mushrooms, onion, green onion, shiitake mushrooms, red chili pepper, green chili pepper, carrot and Korean radish

All-purpose meat sauce ingredients: 2 cups dark soy sauce, 1 cup sugar, 1 cup cooking wine, 2 cups water, 1/2 cup ground garlic, 1 spoonful minced ginger, 1 cup green onion and 1/3 cup sesame oil

1. Rinse the ribs once in cold water to remove bone fragments and other residue.

2. Soak them in water for about half a day to draw out the blood.

3. Combine all the all-purpose sauce ingredients to make the seasoning sauce.

4. Cut the shiitake mushrooms, king oyster mushrooms, onion, green onion, red chili pepper and green chili pepper into bite-sized pieces.

5. Round off the corners of the carrot and radish pieces.

6. Pour enough all-purpose sauce into a pot to almost cover the ribs.

7. Add enough water to cover the ribs and boil for 40 minutes.

8. Add the radish first and fully submerge it so its flavor infuses the broth.

9. Once the radish is fully cooked, add the shiitake mushrooms, king oyster mushrooms and carrot.

10. Finally, add the green onion, onion, red chili pepper and green chili pepper.

[FamTimes = Reporter Lee Da-rae]