Galbi-jjim is one of the less heralded dish in Korean cuisine and one of my favourite. It is traditionally eaten during chuseok. It is regarded as an atas (or high class) dish as it is usually made from the centre part of ribs from a calf and therefore more expensive than other cuts of beef in Korea.

It is not a common dish in most Korean restaurants in Singapore so we decided to try making our own. The beef short ribs is also not available in most markets and supermarkets so I had to make a trip to Tekka Market. The short ribs have to be marinated for 24 hours (or at least overnight) in a fruit-based marinade to ensure that it is soft, tender and fall off the bone good.

The marinated short ribs is then cooked in the marinade with potatoes, carrots and mushrooms. The gravy is awesome paired with rice and the beef is just melt in the mouth goodness.

It is a tedious dish to make but you can always make more and keep a portion for later in the week! I think it may be time for me to invest in a pressure cooker haha.