Subj : Galbi Jim (Braised Ribs) To : All From : Ben Collver Date : Mon Nov 24 2025 10:41:30 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Galbi Jim (Korean Braised Ribs) Categories: Beef, Korean Yield: 1 Batch 1 3/16 kg Beef ribs with bones; - preferably chopped in - cubic sizes 600 ml Beef or vegetable stock or - water MMMMM---------------------------SAUCE-------------------------------- 6 tb Soy sauce 2 tb White sugar 1 tb Brown sugar 4 tb Rice wine or - any Asian cooking wine 2/3 tb Sesame oil 3 tb Spring onions; chopped 1 1/2 tb Garlic; not powder 3 Dried chiles; chopped 1/2 Onion; ground White pepper; ground 1 ts Ground ginger (optional) MMMMM------------------CHOICE DICED VEGETABLES----------------------- Shiitake; no need to chop Daikon Dried date Chestnut Pine nuts; just a little MMMMM------------------REGULAR DICED VEGETABLES----------------------- Potato Carrot Onion; cut in half Pumpkin Rinse ribs under the tap and let them steep in cold water for 2 hours. Optional but recommended. Blanch the ribs for 1 minute, and rinse them with lukewarm water Put all sauce ingredients in the blender, and blitz. Marinade the blanched meat for at least 3 hours, ideally longer. Add the ribs, stock, and vegetables in pressure cooker, bring up to boil for 5 minutes, then reduce the heat to low and simmer for 7 minutes. After that, turn the gas off and let it joli * for next 15 minutes. * Joli is a Korean technical term to let ingredients cook in residual heat. Remove the lid, and boil on a high heat for 1 minute. Move to slow cooker and cook until desired texture is achieved. Serve with any starch of choice, short-cut pasta, any quality bread for soup and rice are recommended. Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .