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Method :
Preparing the beef - Cut off the fat
and put the beef in cold water for about 20 minutes. Keep switching the
water until no more blood comes out from the beef.
Put
the beef in a heavy pot and add enough water to cover it. Add soy sauce,
sugar, garlic, and ginger and cook over high heat. Keep the lid on until
it starts to boil, then open halfway and reduce to medium-high heat.
Continue cooking until the beef is fully cooked and very soft (when the
beef is ready, it should come off the bone very easily).
As the beef
cooks, its oils will be released into the water, and float to the top.
Use a ladle or spoon to skim off this oil so that the beef comes out
tasting clean. The cooking time for the beef could vary from 30 minutes
to 1 hour depending on its size (as the water evaporates, add more to
keep the level constant). When the beef is almost finished, add
radishes, gingko nuts, chestnuts, jujubes, and ginseng and briefly bring
to a boil. Serve hot as desired.
Serves 2
Originally served exclusively to the upper classes. Galbi Jjim is
one of the oldest Korean recipes. Nowadays, anyone can eat it, and
everyone should.
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