This is a boneless Galbijjim recipe that some local Koreans might hate me for.
But I still want to celebrate Lunar New Year without gaining weight.
Of course it would taste amazing if I made this with beef ribs or a fattier cut like Wagyu. However, this version is surprisingly satisfying if you are in a calorie deficit or trying to lean build.
I have never really been a big fan of the super greasy dishes we usually make during Lunar New Year. They are delicious, but they always leave huge leftovers and make me feel heavy for days.
So honestly, I was pretty glad that I made this lighter version.
Lee enjoyed it too, which is always the real test.
I hope you guys like this recipe as well. 🫶
High protein Boneless Galbijjim
Difficulty: Medium7
servings30
minutes1
hour10
minutes540
kcal63
g45
g11
gIngredients
Sauce
• Onion – 450g
• Pear – 400g
• Garlic – 50g
• Soy sauce – 100g
• Mirin or Shaoxing wine – 90g
• Oyster sauce – 60g
• Dasida (or powdered stock) – 10g
• Stevia – 30g
• Ginger powder (optional) – 2gIngredients
• Beef rump – 2kg (cut into cubes)
• Spud Lite potatoes – 1.1kg
• Carrot – 250g
• Dried shiitake mushrooms – 7–8 pieces
• Spring onion – 200g
• Sesame oil – 20g
• Sesame seeds (optional garnish) – to taste
• Spring onion roots (optional, for boiling meat) – as needed
Directions
- Preparation
- Cut the beef into large cubes.
- Peel the potatoes and carrot, then cut into cubes.
• Tip: Trim the sharp edges slightly so they don’t break apart while cooking. - Soak the dried shiitake mushrooms in water until softened.
- Peel the onions, pear, and garlic. Cut into pieces suitable for blending.
- Blend the onion, pear, and garlic until smooth.
- Using a cheesecloth, strain and extract the juice from the blended mixture.
• Squeeze well at the end to get as much juice as possible.
• Set the juice aside. - Mix the leftover pulp with the beef and refrigerate for 2–3 hours.
• This step is optional, but it helps reduce the meat odor and tenderise it further. - In a separate bowl, combine soy sauce, mirin (or Shaoxing wine), stevia, oyster sauce, extracted veggie juice, and ginger powder (if using). Mix well.
- Cooking steps
Blanch the Beef - Bring a pot of water to a boil.
- Add the beef and boil for 5–7 minutes from when the water starts boiling, until scum rises.
- Drain and rinse the beef thoroughly under running water.
- Main Cooking
- In a large pot, add:
• Beef
• Spring onion roots (optional, I placed mine in a seasoning bag)
• Prepared sauce
• 1 litre of water
Bring to a boil. Boil on high heat for about 30 minutes, skimming off any rising scum. - Once the liquid has reduced by about half, remove the spring onion roots. Add softened shiitake mushrooms. Cover with lid and simmer for 10 minutes.
- Add carrots and potatoes. Mix well. Cover and simmer for 20–25 minutes until the potatoes are soft.
- Add chopped spring onion and sesame oil. Cook uncovered for 3–5 minutes until slightly softened.
- Turn off the heat and garnish with sesame seeds.
- Divide into 7 servings.
- Enjoy!
Recipe Video
Notes
- I used beef rump to keep it lower in fat. If you use a fattier cut, the flavour will be richer — but the macros will increase. In that case, you can skip the sesame oil.
- You can also use beef ribs instead. If using ribs, soak them in plain water first to remove excess blood.
- I kept the heat relatively high because of the large quantity, but adjust based on your stove. Make sure not to burn the pot.
- If you have a pressure cooker, I highly recommend using it after blanching the beef. It will tenderise the meat much faster and better.