Galbi jjim is typically served on traditional holidays and special occasions in Korea. It is a definite favorite at our house.In contrast to the braising method typical in Western cooking, with Korean cuisine you do not sear meat before braising. Instead, the ribs are first parboiled in water with the aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a traditional technique, favored by Koreans, to remove excess fat and blood from the ribs. I boil the ribs in a small amount of water and use the resulting stock in the braising liquid so as not to lose the flavor of the ribs during parboiling.Chestnuts, dates, pine nuts, and gingko nuts are traditional garnishes that make this dish look very elegant. But, the ribs will still be delicious without them. These juicy, succulent ribs in a rich sauce will be perfect for any of your special occasions! Then again, why wait for a special occasion to make this tasty comfort food?This recipe was originally published in Celebrate the Korean New Year.
Chef Sung Park of New York's Ivy Lane grew up in Seoul, South Korea. He later traveled extensively through Europe and finally landed in New York where he trained under some of the city's top French chefs. His diverse background and education led him to create dishes like this, which is packed with flavors from all over the world and created using French techniques. Though it may seem complicated, this one-pot dish is easy enough for a beginner and perfect for dinner parties.
If you’re okay with being tortured by these tantalizing smells all day, this recipe is always a winner. Zesty yet comforting, this slow cooker recipe will be an instant hit with your entire family.— Shelby KinnairdClick here for more recipes from the Diabetic Foodie. Click here for more of the 101 Best Slow Cooker Recipes