갈비찜 원리

Braised Short Ribs

Soak ribs in cold water 1-2 hours to purge blood, blanch briefly, then braise low and slow in soy-pear sauce for 40-60 minutes until collagen melts into a glossy sauce.

음식 예시 0개

Galbijjim requires first blanching ribs to remove blood and impurities, then a long braise in a soy-pear-sesame sauce until collagen dissolves into a silky, glossy glaze.

핵심 요소

핵심 원리

Collagen breakdown (slow and gentle) + soy sauce-sugar caramelization → glossy Kalbi (Korean short ribs).

핵심 단계

1Soak in cold water for 1-2 hours to remove blood, then blanch in boiling water for 5 minutes to remove surface impurities.
2Ingredients for the marinade: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons pear juice, 1 tablespoon sesame oil, 2 tablespoons minced garlic, and 1 teaspoon ginger.
3Add galbi (Korean short ribs), marinade, and 200ml of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes. Add Korean radish and carrots, and continue simmering for another 20 minutes.
4In the last 10 minutes, remove the lid and cook over high heat until it becomes glossy and thickened.

texture

It's essential to remove all traces of blood – skipping this step will result in unpleasant odors and excessive foaming.

collagen_time

Low heat for 40-60 minutes (time for collagen to melt).

양념 비율

Soy sauce: 6 parts, Sugar: 3 parts, Pear juice: 4 parts, Sesame oil: 1 part.