Galbi Jjim (Braised Short Ribs) Hot Pot with Chestnuts and Jujubes

A luxurious Korean hot pot featuring tender braised short ribs in a sweet and savory sauce. Served with chestnuts, jujubes, and ginkgo nuts for a traditional and festive touch. Perfect served with rice.

Prep Time

30 minutes

Total Time

3 hours

Calories

850

Level

Medium

Yields

4 servings

Cost

£6.28

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Rice

Cooking Style:

Slow Cooker

Dietary:

Gluten-Free•Dairy-Free

Mood:

Spicy

Ingredients

Servings

2lbsBeef Short Ribs(Cut into individual ribs, excess fat trimmed)

£10.00

8cupsWater(For braising)

0.5cupSoy Sauce(Use gluten-free if needed)

£0.50

0.3cupBrown Sugar(Light or dark brown sugar)

£0.15

0.5mediumKorean Pear(Grated or finely chopped. Can substitute with Asian pear or apple)

£1.00

0.5mediumOnion(Chopped)

£0.20

4clovesGarlic(Minced)

£0.15

1tbspGinger(Minced)

£0.25

2tbspRice Wine (Mirin or Sake)(Optional)

£0.30

1tbspSesame Oil

£0.40

0.5tspBlack Pepper(Freshly ground)

£0.05

0.5cupChestnuts(Peeled and halved or quartered if large)

£2.50

8piecesJujubes (Korean Dates)(Dried, whole or halved)

£3.00

0.3cupGinkgo Nuts(Peeled and cooked (optional, but traditional). Blanch to remove outer shell.)

£4.00

1mediumCarrots(Cut into large chunks)

£0.20

4ozKorean Radish (Mu)(Substitute with daikon radish. Cut into large chunks.)

£0.50

2stalksGreen Onions(Chopped, for garnish)

£0.30

1tspSesame Seeds(For garnish)

£0.10

As neededCooked Rice(For serving)

£1.50

Total Cost

£25.10

£6.28 per serving

The Method

1
**Prepare the Ribs:** In a large bowl, combine the soy sauce, brown sugar, grated Korean pear, chopped onion, minced garlic, minced ginger, rice wine (if using), sesame oil, and black pepper. Mix well.
2
Add the short ribs to the marinade and toss to coat thoroughly. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
3
**Braising:** Transfer the marinated short ribs and marinade to a large pot or Dutch oven. Add 8 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 2 hours, or until the short ribs are very tender.
4
**Add Vegetables and Nuts:** After 2 hours, add the carrots, Korean radish (or daikon), chestnuts, and jujubes to the pot. Cook for another 30 minutes, or until the vegetables are tender.
5
If using ginkgo nuts, add them during the last 15 minutes of cooking to prevent them from becoming overcooked.
6
**Adjust Seasoning:** Taste the sauce and adjust seasoning as needed. Add more soy sauce for saltiness or brown sugar for sweetness.
7
**Serve:** Ladle the galbi jjim (short ribs and vegetables) into a serving bowl or hot pot. Garnish with chopped green onions and sesame seeds. Serve hot with a side of cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (500g)

850 kcal / 3556 kJ

Carbs

55g

21% of RDA

Fat

50g

71% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

30 g

33% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For more tender ribs, braise for a longer time (up to 3 hours).

Skim off any excess fat from the surface of the braising liquid during cooking for a cleaner flavor.

The sauce should be slightly thickened by the end of the cooking time. If it's too thin, you can remove the ribs and vegetables and simmer the sauce over medium heat until it reaches your desired consistency.

If using a hot pot on the table, keep the galbi jjim simmering gently to keep it warm.

Blanch the ginkgo nuts briefly in boiling water to easily remove the outer shells before adding them to the pot.