Lazy Galbi-Jjim (Braised Beef Short Ribs or Beef Ribs Stew)

Note 1: This is a combination of recipe taken from <https://www.maangchi.com/recipe/galbi-jjim> and <https://www.koreanbapsang.com/galbijjim-korean-braised-beef-short/>. Maangchi took a more traditional approach, while korean bapsang is more "modern" and "sweetened" approach. I like it savoury so I reduce the amount of sugar.

Note 2: Galbi in Korean refers to the beef short ribs, or literally "ribs". Jjim in Korean refers to stew; braised dishes which is cooked under low heat for a long period of time, resulting in tender meat and mostly evaporated gravy.

Note 3: I don't really use all beef short ribs because... well, pricey and no meat. I buy beef chuck bones and top it up with other beef meat parts. I bought Australian Frozen Beef Chuck Bones and Australian Chuck Tender Slice.

Ingredients

Part A

500gm beef chuck bones (can use short ribs)

300gm beef chuck slices

1.5-2L water

2 cloves garlic, smashed

1 inch ginger, smashed

1 tbsp goji berry

4 jujube or red dates, pitted

1 potato, cut into stew pieces

1 carrot, cut into stew pieces

2 shiitake mushrooms

Part B

3 ladle spoon of light soy sauce

1 ladle spoon of dark soy sauce

1 ladle spoon of vinegar

3 ladle spoon of mirin

1 tbsp sugar

1 tsp coarse salt

2 tbsp of chopped green small chili ("cili padi")

1/4 yellow onion, cut into long strips

1 asam keping or asam gelugor

Steps

1. Combine all ingredients in Part A into a pot. Put on the lid. Slow cook under boiling or simmering low heat for 1 hour. After 1 hour, the soup should turn almost like a stock; yellow in colour.

2. At the 1 hour mark, combine all ingredients in Part B to be the Jjim Marinade. Jjim Marinade is used to flavour the stew. Add into the pot, stir to combine and braise for another 30 minutes to 1 hour with the lid off to boil off excess water. 

3. Season your stew to liking. If too sour, take out the asam gelugor. Serve.