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

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
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.