Sogalbi Jjim: Traditional Korean Recipe for Mid-Autumn Festival
Ingredients
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2 pounds of beef short ribs (galbi cut)
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1 onion, sliced
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1 carrot, sliced
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1 potato, peeled and sliced
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1/2 daikon radish, peeled and sliced
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4-5 shiitake mushrooms, sliced
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4 cloves of garlic, minced
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1 thumb-sized piece of ginger, sliced
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1/4 cup soy sauce
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1/4 cup brown sugar
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1 tablespoon sesame oil
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1 tablespoon sesame seeds
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2 cups beef broth or water
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Sliced green onions and sesame seeds for garnish
Elaboration
- In a large pot, add the beef short ribs and enough water to cover them. Bring it to a boil and let it cook for a few minutes. Then, drain the water and rinse the beef under cold running water to remove any impurities.
- In the same pot, add the beef ribs again and pour in the beef broth or water. Bring it to a boil and then reduce the heat to low. Let it simmer for about 1.5 to 2 hours until the beef becomes tender.
- Skim off any foam that forms on the surface while simmering.
- Add the sliced onions, carrots, potatoes, daikon radish, shiitake mushrooms, minced garlic, and sliced ginger to the pot.
- In a separate bowl, mix together the soy sauce, brown sugar, sesame oil, and sesame seeds. Pour this mixture over the beef and vegetables in the pot.
- Continue to simmer for another 30-40 minutes until the vegetables are soft and the flavors have melded together.
- Taste and adjust the seasoning according to your preference.
- Serve the Sogalbi jjim hot in a large serving bowl. Garnish with sliced green onions and sesame seeds for added flavor and presentation.
Enjoy the tender and flavorful 소갈비 찜 (Sogalbi jjim) with your family and friends as you celebrate the festival in true Korean style! 🌕🍖🎉
Photo credits:©EUBEEFASIA
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