🍳 The Ultimate Galbi-jjim for Your Friends' Happy Tears

That final
pose!
Even her
elbows
have stage
presence!

Surprise, Jacksy!

Nongnuch?!
You
came!

Any plans tonight?
Come to my hotel
suite for dinner?

After-parties?
Canceled.
All of them.

I have not
even told
you the
menu.

You said
dinner.
I heard
destiny.

Tonight’s
menu:
galbi-jjim.

MY FAVORITE?!
You
remembered!

Of course.
Now let
me cook it.

Emergency
Korean lesson!
갈비 means ribs.
찜 means a
steamed or
braised dish.

Here: beef 
short ribs, slowly
braised until
tender!

A whole
lesson
before the
first bite.
Impressive.

And 
fan-TMI: I’ve
heard An Yu-jin
loves galbi-jjim
too!

IVE’s
recent song,
“Looks Can
Kill”—
the POSES!

Mon dieu.
My spoon is
frightened.

Right. 
Dinner first.
I’ll teach
that song on
my channel
someday.

Earlier that 
day— a surprise
needs preparation.

For a generous
dinner: 1.5 kg
beef short ribs,
radish, carrot,
and green onion.

Chestnuts and
jujubes? Lovely
optional extras.

Soak in cold water
for 3–4 hours
in the refrigerator.

Change the water
3–4 times. This
clears out
myoglobin
and loose
bone residue.

Drain, then blanch
in boiling water
for about 3 minutes.

Discard this water;
it carries surface
scum and
loosened impurities.

Gently rinse
the blanched
ribs in cold
water. Remove
clinging scum
and bone
fragments.

Drain well, 
then clean
the sink
and tools
before
the next step.

Blend ½ onion
and ½ pear
until smooth.

Pear brings
sweetness
and a fruity
base for our
savory sauce.

Mix in 
soy 
sauce,
10 tbsp;
oyster
sauce, 1
tbsp;
mirin, 5
tbsp;
cheongju
or sake,
4 tbsp.

Then 
sugar, 2 tbsp;
oligosaccharide
syrup or corn
syrup, 2 tbsp.

Add minced
garlic, 2 tbsp;
minced
ginger, 0.3 tbsp;
ground pepper,
0.3 tbsp;
sesame oil,
½ tbsp.

That is about
1 tsp each
of ginger
and pepper. Mix
everything well.

Coat the
ribs evenly.
You can
braise them
now.

For optional
overnight
marinating,
chill promptly
in the
refrigerator—
never on
the counter.

Tonight, she
chooses the
cook-right-away
route.

Back at the suite…

Large radish
and carrot
chunks. Round
the edges so
they hold
their shape.

Is cooking in
that really
comfortable?

Mais oui.
Perfectly
comfortable.
Watch
the knife,
not me.

For this
stovetop
pot,
add 1 cup
water.
Bring to a
simmer,
then
cover.

Keep it gently
bubbling,
not boiling
furiously. Check
the liquid; add a
splash if needed.

I can do gentle.
My stomach cannot.

Plan roughly 1–2
hours of braising,
sometimes longer.
Thickness
changes the timing.

The real test?
A fork slides in
easily. Connective
tissue softens as
collagen becomes
gelatin.

Slow cooking: the
longest encore.

Once the ribs
are tender, skim
excess surface fat.

Add radish and
carrot, plus
chestnuts or
jujubes if you
are using them.

Simmer 
uncovered
until the
vegetables are
tender and the
sauce coats
a spoon.

Usually
another
20–30
minutes. Stir
gently and
watch
that the
sauce does
not catch.

I am
performing the
choreography
of patience.

Green onions
go in last.
One more
minute,
then off
the heat.

Tender
ribs.
Silky
sauce.
No frantic
finale.

Galbi-jjim,
for my
favorite
dramatic
dinner guest.

It looks like
you
braised a hug.

Oh.
That
is…
exactly my
favorite.

Oh là là—
too
hot?

No.
Happy tears. 
You 
remembered
me.