Grammy's Kitchen · Braised Short Ribs · Galbi Jjim (Korean Braised Short Ribs)
One of 36 braised short ribs recipes we measured
from www.thekitchn.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| liquid | 31% | 41% |
| fat | 0% | 1% |
| aromatics | 14% | 14% |
| acid | 3% | 0% |
| sweetener | 2% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 38% | 18% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 1/4 to 2 1/2 pounds English cut bone-in beef short ribs (7 to 10) |
| 9 g | 3 cloves garlic |
| 128 g | 1/2 cup soy sauce |
| 30 g | 2 tablespoons rice vinegar |
| 25 g | 2 tablespoons granulated sugar |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 355 g | 1 1/2 cups water, plus more for soaking and boiling |
| 122 g | 2 medium carrots |
| 312 g | 10 to 12 ounces Yukon Gold, red, or russet potatoes |
| 150 g | 1 medium yellow onion |
| 4 g | 1 teaspoon toasted sesame oil |
| 1 medium scallion | |
| 1 g | 1/4 teaspoon toasted white sesame seeds |
| Steamed rice and kimchi, for serving (optional) |
Method: 7 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.