cooking for myself · part xx
galbi jjim · soy-pickled radish
#shortrib #galbi #galbijjim #banchan #korean #sousvide #koreanfood
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome #fyp

RECIPE
48hr Galbi Jjim 갈비찜

i sincerely apologize, but I did this entire recipe’s measurements in grams. i was practicing this dish for a tasting menu, and i completely forgot to measure in tbsp/cups. please forgive me, but also if you have a sous vide machine, you should definitely have a scale to help with further recipes.

this is an upscale version of the traditional Galbi Jjim. When you sous vide short rib at 60C, it results in the short rib having a not a shredding-type quality, but more of a steak-like texture. It’s personally my favorite way i’d like to eat short rib.

600 g - water
150 g - soy sauce
45 g - korean pear juice (you can juice or buy juice boxes of them)
45 g - martinelli’s apple juice (fresh, without pulp/strained would be ideal)
25 g - mirin
15 g - toasted sesame oil
60 g - korean plum extract syrup (매실청)
30 g - yondu
250 g - sugar
black pepper
0.5 - small yellow onion, julienne
1 - small carrot, diced
3 - scallions white part only
2 - garlic cloves

8 to 10 - bone-in short ribs, trim any silver-skin and fat
8 to 10 - scallions, green part only
2 to 4 tbsp - beef tallow
garlic chips
smoked flakey salt

equipment
1 - sous vide circulator + water vessel for cooking
1 - vacuum sealable bags

.marinade - combine water, soy sauce, pear juice, apple juice, mirin, sesame oil, plum extract, yondu, sugar, black pepper, yellow onion, carrots, scallions (white-part), and cloves
.place marinade in a saucepan on high heat and bring to a boil
.reduce to a simmer, reduce for 10-15min
.strain solids and cool in the refrigerator

.set sous vide water circulator to 60C / 140F
.vacuum seal marinade and short rib together
.i double bagged it, placing a spoon between the 1st and 2nd bag to weigh down the ingredients
cook for 48 hrs, then remove and chill until ready to eat

.strain liquids in sous vide bag, and cook over high heat and reduce to a simmer for about 10min
.trim off any bones or excess fat off the short ribs
.place a pan on high heat with beef fat
.sear off edges of short rib in beef tallow, make sure exterior is deep brown color

.bring apot of salted water to a boil
.blanch green-part of scallions for 10sec
.drop in ice water bath

.wrap a piece of short rib with the blanched scallion
.garnish with a singular garlic chip


soy-pickled radish

2.25 cups - soy sauce
2 cups - white vinegar
0.5 cups - granulated sugar
3.75 cups - water

1 - korean radish (mu / 무), cubed
3 - cucumbers, disks
4 - sweet onions, batonnet
5 - jalapenos, disks, with seeds
1 - green papaya, cubed
optional - thai chilies for heat

.combine soy sauce, vinegar, sugar, and water in a saucepan on med-high heat
.stir to combine, once everything is dissolved, remove off heat and let cool
.in a clean jar, place vegetables, then pour pickling liquid over it
and seal with an air-tight lid
.place in refrigerator and let it pickle for at least 1 hr, last up to 2 weeks (i believe do not quote me please)

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