Galbi Jjim (Korean Braised Short Ribs)
This comforting Korean braised short rib dish features tender beef ribs simmered in a savory-sweet sauce with root vegetables. It's a perfect hearty meal for special occasions or a cozy family dinner. The rich flavors develop beautifully as it slowly cooks.
An original recipe by Forkin
- Total time
- 3 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 965 kcal
Allergen information: may contain gluten, nuts, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1.5 kgbeef short rib, bone-in, flanken-cut
braising liquid
- 1 pcsyellow onion, quartered
- 10 clovegarlic, peeled
- 20 gginger, sliced
- 720 mlwater
sauce
- 0.5 cupsoy sauce
- 0.25 cupsugar
- 0.25 cupmirin
- 2 tbspsesame oil
- 0.5 tspblack pepper, freshly ground
- 0.5 pcsasian pear, grated
vegetables
- 200 gdaikon radish, peeled, cut into 1-inch pieces
- 2 pcscarrot, peeled, cut into 1-inch pieces
- 2 pcspotato, peeled, cut into 1-inch pieces
- 4 pcsshiitake mushroom, stems removed
garnish
- 5 pcsdried jujube(optional)
- 5 pcschestnut, peeled(optional)
- 2 pcsgreen onion, chopped
- 1 tsptoasted sesame seed
Equipment
strainer · large bowl · large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Rinse the beef short ribs under cold water, then soak them in cold water for 30 minutes to remove excess blood.
About 30 min
Cook’s note: Changing the water once or twice during soaking helps remove more impurities.
- 2
Drain the ribs and place them in a large pot. Add the quartered onion, peeled garlic, sliced ginger, and water for the braising liquid.
About 2 min
- 3
Bring the pot to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes, skimming off any foam or impurities that rise to the surface.
About 15 min
Cook’s note: Skimming helps create a cleaner, clearer final sauce.
- 4
Remove the ribs from the pot and discard the braising liquid and aromatics. Rinse the ribs under cold water to remove any remaining impurities.
About 3 min
- 5
In a large bowl, combine the soy sauce, sugar, mirin, sesame oil, black pepper, and grated Asian pear to create the sauce.
About 3 min
Cook’s note: Grating the Asian pear helps tenderize the meat and adds natural sweetness.
- 6
Add the rinsed short ribs to the sauce and toss to coat evenly. Let them marinate for at least 15 minutes, or up to several hours in the refrigerator.
About 15 min
Cook’s note: Marinating longer will deepen the flavor of the ribs.
- 7
Transfer the marinated ribs and sauce to a large heavy-bottomed pot or Dutch oven. Add enough fresh water to just cover the ribs.
About 2 min
- 8
Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
About 1 hr
Cook’s note: Ensure a gentle simmer to prevent the meat from becoming tough.
- 9
Add the daikon radish, carrots, potatoes, and shiitake mushrooms to the pot. If using, also add the dried jujubes and chestnuts.
About 3 min
Cook’s note: Cut vegetables into similar sizes for even cooking.
- 10
Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the ribs are very tender and easily pull away from the bone.
About 1 hr
Cook’s note: Check for tenderness by gently probing the ribs with a fork.
- 11
Taste the sauce and adjust seasonings if necessary, adding more soy sauce for saltiness or sugar for sweetness.
About 1 min
- 12
Serve the Galbi Jjim hot, garnished with chopped green onions and toasted sesame seeds.
About 1 min
Cook’s note: Serve with a side of steamed rice to soak up the delicious sauce.
Per serving
Nutrition
- Calories
- 965kcal
- Protein
- 49.1g
- Carbs
- 37.3g
- Fat
- 67.8g
- Fibre
- 4.5g
- Sugar
- 18.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Galbi Jjim in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.