My mom tends to cook too much food. Once she sent me to the butcher to buy a prime rib roast for nine people. The butcher suggested a 7lb one. I said, I had better call to make sure that was ok. Of course, mom wanted a bigger one. We opted for the 9.5lb, meanwhile, the butchers snickered in the back. They don’t know my mom.
This past new year’s day, she cooked a 12lb prime rib roast for sixteen people. That’s probably more than enough, seeing there were thirteen adults and three small children (mind you, my two little ones are huge meat eaters). But that’s not all, she also had chicken, duck, two kinds of BBQ pork plus all the sides and dessert.
So we all took leftovers home. Lucky me, got the ribs off the prime rib!
A Korean friend once told me that every Korean family has their own version of galbi jjim. It’s basically a stew with Korean flavours. Seeing as I’m not Korean, this is not authentic but it was still yummy!
Galbi Jim (using leftover prime rib)
Ingredients
2 1/2 cups beef broth
5T soya sauce
1T brown sugar
1T rice wine
6 cloves minced garlic
1 small onion thinly sliced
5 leftover prime rib bones with some meat still attached
3 carrots cut into 1.5 inch chunks
3 white potatoes peeled and cut into 1.5 inch chunks
1T sesame oil
2T light corn syrup
2 green onions chopped
Instructions
1. Combine beef broth, soya sauce, brown sugar, rice wine, garlic and sliced onion in a large pot. Stir until brown sugar is dissolved.
2. Add rib bones. Bring to a boil, turn down the heat, cover and let simmer for 1.5 hours.
3. Add carrots, potatoes, sesame oil and corn syrup. Stir to combine. Let simmer for 45 minutes to 1 hour or until vegetables are tender.
4. Remove beef, bones and vegetables to a plate and turn heat up to medium. Reduce sauce until thickened.
5. Pour the sauce over the beef and vegetables, sprinkle green onion on top. Serve with rice and kimchi.
Enjoy!