Servings: 6 servings
Calories: 686kcal
Ingredients
- 4 pounds bone-in beef short ribs cut into 2-inch pieces (about 2 pounds of meat)
- 12 ounces daikon cut into large chunks with rounded edges
- 1 small carrot cut into chunks
- 6 dried shiitake mushrooms soaked and halved
- Sauce: 1/2 cup soy sauce, 1/3 cup allulose, 1/2 small onion grated, 8 cloves garlic minced, 1 tablespoon grated ginger, 2 tablespoons sesame oil, 2 cups water, 1/2 teaspoon black pepper
- 2 tablespoons pine nuts and 2 scallions for garnish
Instructions
- Soak the ribs in cold water for 1 hour, changing the water once. Trim off any large pieces of fat.
- Boil the ribs in a large pot of water for 5 minutes. Drain, rinse the ribs, and wash the pot.
- Mix the sauce ingredients in the clean pot. Add the ribs, bring to a boil, then cover and simmer gently for 1 1/2 hours.
- Skim off the fat from the surface. Add the daikon, carrot and mushrooms and simmer, covered, for 40 minutes more, until the meat and vegetables are very tender.
- Uncover and simmer for 10 minutes, spooning the sauce over everything until glossy. Garnish with toasted pine nuts and scallions.
Notes
Making galbi-jjim a day ahead is the best way to remove the fat; chill it overnight and lift off the solid layer. Rounding the edges of the daikon chunks, a traditional technique, keeps them from breaking apart in the long braise.
Chef's Tip: A pressure cooker cuts the cooking time to about 40 minutes for the ribs and 10 minutes after adding the vegetables.
Keto Swap: Traditional galbi-jjim uses sugar, Asian pear, chestnuts and jujubes. Allulose and grated onion take their place, and the high-carb chestnuts are left out.
Success Tip: Serve on a large platter with a decorative egg ribbon garnish for holidays and special occasions.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 686kcal | Protein: 25g | Fat: 61g | Fiber: 2.1g
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