📝 About This Recipe
A luxurious twist on the classic Korean holiday staple, this Lamb Galbi-jjim swaps traditional beef for succulent, grass-fed lamb ribs that melt into a rich, umami-laden sauce. Slow-cooked until the meat falls effortlessly from the bone, the dish balances the deep saltiness of soy with the natural sweetness of Asian pear and honey. It is a celebratory centerpiece, traditionally adorned with vibrant chestnuts, jujubes, and ginkgo nuts for a texture and flavor profile that is truly royal.
🥗 Ingredients
The Meat
- 3 pounds Lamb Ribs (cut into 2-inch chunks, bone-in)
- 4 cups Cold Water (for soaking the meat)
The Braising Liquid
- 1/2 cup Soy Sauce (standard dark soy sauce)
- 1/2 cup Asian Pear (peeled and grated into a pulp)
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Honey
- 1/4 cup Mirin (rice wine)
- 6 cloves Garlic (minced)
- 1 tablespoon Ginger (finely grated)
- 2 tablespoons Toasted Sesame Oil
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables and Aromatics
- 1/2 pound Korean Radish (Mu) (cut into 1.5-inch cubes with edges rounded off)
- 2 large Carrots (cut into 1-inch chunks with edges rounded off)
- 6 pieces Shiitake Mushrooms (stems removed, caps decorative-cut)
- 6-8 pieces Dried Jujubes (Korean red dates)
- 8-10 pieces Peeled Chestnuts (fresh or canned)
Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 teaspoon Toasted Sesame Seeds
- 1 tablespoon Pine Nuts (optional)
👨🍳 Instructions
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1
Place the lamb ribs in a large bowl of cold water. Soak for 30-45 minutes, changing the water once, to draw out excess blood and impurities for a cleaner-tasting sauce.
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2
While the meat soaks, prepare the braising sauce by whisking together the soy sauce, grated Asian pear, brown sugar, honey, mirin, minced garlic, ginger, sesame oil, and black pepper in a medium bowl.
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3
Drain the lamb ribs and rinse them under cold running water. Bring a large pot of water to a boil, add the ribs, and parboil for 5-7 minutes. This removes excess fat and further purifies the meat.
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4
Drain the parboiled ribs and rinse them once more to remove any gray scum. Clean the pot to ensure no residue remains for the final braise.
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5
Return the ribs to the clean pot and pour the prepared sauce over them. Add 2 cups of water (or enough to just barely cover the meat).
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6
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 60 minutes.
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7
While the meat simmers, 'round off' the edges of your radish and carrot chunks using a vegetable peeler or paring knife. This prevents the edges from breaking down and making the sauce cloudy.
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8
After the first hour of simmering, add the radish, carrots, and shiitake mushrooms to the pot. Stir gently to ensure they are submerged in the liquid.
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9
Add the chestnuts and jujubes. Cover and continue to simmer for another 45-60 minutes, or until the lamb is fork-tender and the vegetables are soft but hold their shape.
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10
Remove the lid and increase the heat to medium-high for the last 10 minutes. Baste the ribs frequently with the sauce until the liquid reduces to a glossy, syrupy glaze.
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11
Taste the sauce; if you prefer it sweeter, add a touch more honey. If too salty, add a splash of water and simmer for another minute.
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12
Transfer the ribs and vegetables carefully to a large serving platter. Pour the remaining glossy sauce over the top.
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13
Garnish generously with sliced green onions, toasted sesame seeds, and pine nuts for a final touch of texture and color.
💡 Chef's Tips
Soaking and parboiling the lamb is essential for a clean, non-gamey flavor profile. Rounding the corners of the radish and carrots isn't just for looks; it prevents the starch from thickening the sauce into a paste. If you can't find an Asian pear, use a Bosc pear or a sweet apple (like Fuji) to provide the necessary enzymes for tenderizing. For the best flavor, make this a day in advance; the flavors deepen overnight, and it's easier to skim off any solidified fat before reheating. Use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent the sugars in the sauce from burning.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice to soak up the savory sauce. Pair with a side of spicy, well-fermented Napa cabbage kimchi to cut through the richness of the lamb. Include a light, refreshing cucumber salad (Oi Muchim) for a crunchy, acidic contrast. A glass of medium-bodied red wine like Syrah or a traditional Korean raspberry wine (Bokbunjajoo) complements the dish beautifully. Offer a simple clear radish soup (Mu-guk) on the side to cleanse the palate between bites.