[Korean Food] Sogalbijjim Recipe & Sauce Recipe: How to cook Sogalbi-Jjim (Korean-style Braised Beef Ribs)

Today's Recipe: Sogalbi-jjim (Korean-style Braised Beef Ribs)

 

‘Sogalbi-jjim (소갈비찜)’ means steamed beef ribs.

(소 /so/ = beef /galbi/ = ribs, 찜 /Jjim/ steamed food)

 

Sogalbijjim is also one of the popular Korean traditional dishes for holidays.

I’ve heard that on the Southern-eastern Korean traditionally eat this on their birthday.

(I don’t even know why, but it is a perfect food for special day for me either.)

 

When people wants to cook the PERFECT Sogalbi-jjim, they use Hanwoo (한우) which is quite a lot expensive, and add ginkgo nut, small rice cakes, jujube, chestnut, and shiitake mushrooms.

 

*Hanwoo: a bread of small cattle native to Korea.

 

<Ingredients>

1.43kg Frozen beef ribs (from Costco)

Sauce (*cup=100ml, t: Tea spoon, T: Spoon) -      1 onion -      1 leek -      2-3T chopped garlics -      3 Cheongyang chili pepper -      1t ginger powder (1t chopped ginger) -> only for removing the smell of the meat! -      1 white radish -      2 cups Soy sauce -      1 cup Soju (Mirin / 맛술) -      1/2 cup Plum Extract -      1 Apple (1/2 Korean Pear) -      1 cup Oligo / Jocheong -      (a piece of Pineapple or Kiwi)

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Step 1. Drawing Bloods (+ boiling) Step 2. Making Sauce Step 3. Tossing all Ingredients (Step 4. Aging for one day)

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[Step 1. Drawing Bloods]

Beef ribs / removing the fat parts

 

If you use boneless ribs, you have to boil it once after drawing bloods.

This time I’ve used boneless one, so I didn’t have to boil it

 

Sink the ribs in the cold water, and change the water often during one hour.

Drawing bloods is important step for removing the smells of the meat.

*Also the bloods contain antibiotics and other drug components.

 

*Tips: Remove fat parts to make better flavor!

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[Step 2. Making Sauce]

Drawing bloods takes almost 1 hour, so we’ll make sauce at the same time.

The sauce is pretty much similar with the LA-galbi Sauce.

(-> Wanna check the Magic Sauce Recipe? Click this link!

 

https://renaiss-june.tistory.com/1?category=883208

[Korean Food] LA Galbi Recipe & LA Galbi Sauce Recipe

 

Actually, the ingredients for the Sogalbijjim sauce of these kinds of foods are very similar.

 

Sauce (*cup=100ml, t: Tea spoon, T: Spoon) -      1 onion -      1 leek -      2-3T chopped garlics -      3 Cheongyang chili pepper -      1t ginger powder (1t chopped ginger) -> only for removing the smell of the meat! -      1 white radish -      2 cups Soy sauce -      1 cup Soju (Mirin / 맛술) -      1/2 cup Plum Extract -      1 Apple (1/2 Korean Pear) -      1 cup Oligo / Jocheong -      (a piece of Pineapple or Kiwi)

 

 

1. Put all ingredients into the blender and blend it.

 

I used one pack of apple juice, but it is 100% apple without any sugar or other ingredients.

If you don’t have it, you can just add a ball of apple or a Korean Pear.

 

blend all the sauce ingredients together

One of the hacks that I always told you guys is using a bit of pineapple or kiwi to make the meats smooth!

(At the same time, plz be careful not to put too much of them because it can make the meats like a porridge XD)

 

the apple juice that I used. It is a bit different from the normal apple juice that you can get at the supermarket.

 

During making the sauce, Step 1 (Drawing Bloods) is already done!

 

But if you still worrying about the smell of the meats, boil them slightly with 3-4 bay leaves, and 1/2 cup Soju.

But this time, I just skip this part and pour the sauce directly.

 

 

 

 

 

2. Pour the sauce into the ribs

 

(* As I’ve used the small size blender, I separated blending process into two part. But if you have a proper size of blender, you can just put the ingredients all together and blend them.)

 

3. Add enough amount of garlic.

I added 1/2 cup of minced garlics

 

*NOTICE: When Korean says “some garlic”, it means at least more than 4-5 garlics.

 

 

 

 

 

 

 

 

4. Add some ginger.

But this time I didn’t have ginger so replace it with ginger powder.

 

 

 

 

 

 

 

 

 

 

5. Add a cup of Jocheong (Rice Syrup).

 

*If you use corn syrup, put a bit smaller than Jocheong.

Jocheong is less sweet than Mur-yeos (Corn Syrup) and better for your health.

 

 

 

 

 

 

 

Jocheong I used. ->

 

 

 

 

 

 

 

 

 

 

 

6. And mix them up.

 

*Tips

: If you add chili powder at this step, then it’s same with making spicy Dwaeji-galbi-jjim (Korean-style Braised Pork Ribs). But the soy sauce is better when it comes to Sogalbi-jjim (Braised Beef Ribs).

 

 

 

 

 

 

7. It is optional, aging them for a day.

 

 

 

 

 

 

 

 

 

 

 

 

8. Boiling them down.

Put the meats into the big pot, and pour enough water making them fully sunken.

 

 

 

 

 

 

 

 

 

 

 

9. Simmer them for 1 hour at least.

(30 minutes at the high level heat-> around 30 minutes at the middle level heat)

During simmering, keep removing the oil on the surface.

Now you can season it to taste with soy sauce, Jocheong or Mul-yeos (Rice/Corn Syrup)

tv.kakao.com/v/411044310

Simmering

 

10. And I add chopped spring onions for garnishing.

Wild sesame, chestnuts, rice cakes, ginkgo, and jujube would be also great for garnishing.

 

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Finally we’ve done!

look SO GOOD right?

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I hope you guys love this recipe and succeed to cook perfect and delicious Sogalbijjim!

 

If you wanna check the orgninal version of this recipe, I mean Korean version, just click this link.

https://kimse2010.tistory.com/33

소갈비 양념 만들기, 소갈비찜 맛있게 만드는 법~

 

And my next posting of this category, <2nd June: Translator _ Mommy's Recipe> will be...

How to make 'Enoki mushroom Pancake (Korean Pancake)'!

https://kimse2010.tistory.com/38

자취생을 위한 간단요리 _ 팽이버섯 요리 팽이버섯 전 부치기

It is one of the simpliest but delicious food that I love. You're gonna love it.

So, please look forward to my next posting!

 

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