作法
- 牛肋排用冷水浸泡 30 分鐘以去除血水。瀝乾沖洗，再放入滾水汆燙 5 分鐘，沖洗備用。
- 梨泥、洋蔥泥、醬油、味醂、黑糖、蒜末、薑泥、麻油、芝麻與胡椒調成醃醬。加入牛肋排拌勻醃 30 分鐘。
- 牛肋排與醃醬一起放入厚重鍋中，加水煮至微滾。蓋上鍋蓋以小火燉 75 分鐘。
- 加入白蘿蔔與紅蘿蔔塊，再煮 20 分鐘—蔬菜應變軟。
- 加入栗子、紅棗與青蔥段，不蓋鍋蓋再煮 10 分鐘—醬汁應收成亮亮的甜鹹芡，包裹住肉塊。
- 盛盤時將肉、蔬菜、栗子與紅棗擺好，淋上濃稠醬汁。搭配白飯與小菜享用。
Common questions
Can 燉牛肋排（Galbi-jjim） be made ahead?
燉牛肋排（Galbi-jjim） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 150 minutes.
Is 燉牛肋排（Galbi-jjim） spicy?
燉牛肋排（Galbi-jjim） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 燉牛肋排（Galbi-jjim） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 燉牛肋排（Galbi-jjim） to make at home?
燉牛肋排（Galbi-jjim） sits at intermediate difficulty — total time about 180 minutes. The ingredients are not unusual but the timing requires attention.
Can 燉牛肋排（Galbi-jjim） be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
燉牛肋排是韓國最享盛名的宮廷料理之一—自朝鮮王朝宮廷餐桌一路流傳至南北韓的家族喜宴。這道菜常出現於韓國農曆新年、婚禮與六十大壽宴會上。北韓版本比南韓略甜；紅棗與栗子的擺飾代表富足。厚實的英式切法肋排（而非薄花切）對正確燉煮至關重要。
