Daeho is one of the most popular local restaurants in the Bay Area for galbi-jjim, and it’ll run you about $100 after tip and the mozzarella tax, iykyk. And I assume that’s roughly how much it would cost at other Korean restaurants today.
I love this dish because it’s so hearty and comforting, but my wallet sheds a tear every time. So I wondered how well one could make it at home, and I was surprised to learn that it’s not only incredibly simple, but also massively cheaper. About $65 cheaper (adjusted for the same portions, etc etc). Honestly, I felt slightly cheated when I discovered how close the results came to restaurant quality given the simple ingredients and preparation.
Here you go.
Ingredients:
4 dried shiitake mushrooms, soaked in 2½ cups cold water until soft (~1 hour)
2 lbs of short rib, soaked and parboiled to remove impurities
3/4 cup soy sauce
1/2 cup mirin, or water
3 tbsp white cane sugar
1/2 teaspoon ground black pepper
1 bulb of garlic (~14 cloves), minced
1 tsp ginger, minced
1/3 cup korean pear, grated
1 medium size of daikon radish, peeled (350g) (8-12oz)
2 large carrots, peeled (350g) (8-12oz)
4 scallion whites
2 medium sized potatoes, peeled (350g) (8-12oz)
1 - 2 tbsp of red pepper flakes (gochugaru)
1 tbsp rice syrup
#galbijjim #koreanfood #koreanfoodlover #shortrib #asianrecipes #homecooking #dougdoesdelicious
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