Korean Braised Beef (Galbijjim-Style)

By using lean beef chuck instead of traditional fatty short ribs, we reduced saturated fat while keeping a naturally fruit-sweetened, high-protein Korean classic.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (1.5 lbs) lean beef chuck (cut into bite-sized cubes) · 1624 kcal in the whole recipe
• 100 g (1/2 cup) grated pear · 57 kcal in the whole recipe
• 3 tbsp low-sodium soy sauce · 27 kcal in the whole recipe
• 1 tbsp brown sugar · 57 kcal in the whole recipe
• 1 tbsp apple cider vinegar (substitute for mirin) · 3 kcal in the whole recipe
• 1 tbsp sesame oil · 115 kcal in the whole recipe
• 4 cloves garlic (minced) · 24 kcal in the whole recipe
• 1 tbsp grated fresh ginger · 5 kcal in the whole recipe
• 1 medium onion (coarsely chopped) · 44 kcal in the whole recipe
• 1 medium carrot (cut into thick chunks) · 41 kcal in the whole recipe
• 1 large potato (cut into bite-sized chunks) · 154 kcal in the whole recipe
• 2 green onions (coarsely chopped) · 10 kcal in the whole recipe
• 1 cup water and pinch of black pepper

Method

1. In a large bowl, whisk together the grated pear, low-sodium soy sauce, brown sugar, apple cider vinegar, sesame oil, minced garlic, grated fresh ginger, and black pepper.

   

2. Add the cubed lean beef chuck to the sauce, mix well, and set aside to marinate for 15 minutes.

   

3. Transfer the beef with its marinade and 1 cup of water into a deep pot, cover, and simmer over low heat for 45 minutes until the meat softens.

   

4. Add the coarse onion, carrot, and potato chunks to the pot; cover and cook for another 20-25 minutes until the vegetables are tender and the sauce thickens.

   

5. Stir in the green onions, cook for 2 minutes, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.