Korean Galbi Jjim (Braised Beef Short Ribs)

Galbi jjim is a Korean braise of beef short ribs and vegetables cooked slowly in a savory, gently sweet sauce until the meat is tender.

Blanch and rinse the ribs first, then braise them with an aromatic pear-based sauce before adding the vegetables in stages so they hold their shape.

Skim excess fat after the first simmer; the sauce will taste cleaner and cling more naturally to the ribs.

Serving Suggestions

Serve with steamed rice and a few simple banchan such as kimchi or blanched greens.

Recipe Notes

The braise can be made a day ahead. Chill it overnight, lift off the solidified fat, and reheat gently before serving.

Korean Galbi Jjim (Braised Beef Short Ribs)

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Tender Korean braised beef short ribs with radish, carrots, shiitake mushrooms, and chestnuts.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Korean

Calories: 760

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Ribs and Sauce

• 2.5 lb beef short ribs, cut crosswise
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 medium Asian pear, grated
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 medium yellow onion, quartered

Vegetables and Finish

• 1 large carrot, cut into large chunks
• 1 lb Korean radish or daikon, cut into chunks
• 6 pieces dried shiitake mushrooms, soaked
• 1/2 cup peeled cooked chestnuts
• 2 tsp sesame oil
• 2 pieces green onions, sliced
• 1 tsp sesame seeds
• 4 cups cooked white rice for serving

Equipment

• Large pot
• Dutch oven
• Fine-mesh skimmer
• Ladle

Method

 

Blanch the Ribs:

1. Cover the ribs with water in a large pot and boil for 8 minutes. Drain, rinse the ribs, and clean the pot.
2. Return the ribs to the pot with the water, soy sauce, brown sugar, pear, garlic, ginger, and onion.

Braise:

1. Bring to a simmer, cover, and cook gently for 75 minutes. Skim fat from the surface as needed.
2. Add the radish, carrot, and soaked mushrooms. Continue simmering uncovered until the ribs are tender and the sauce is reduced, 30 to 40 minutes.

Finish and Serve:

1. Fold in the chestnuts and sesame oil and warm for 5 minutes.
2. Garnish with green onions and sesame seeds. Serve with steamed rice and banchan.

Nutrition

Calories: 760kcalCarbohydrates: 48gProtein: 52gFat: 43gSaturated Fat: 16gCholesterol: 160mgSodium: 1510mgFiber: 5gSugar: 17g

Notes

• Skim the surface during braising for a cleaner sauce.
• Add the vegetables after the ribs have softened so they do not collapse.