Traditional Korean Galbi Jjim (Braised Short Ribs) Recipe
Introduction
Galbi Jjim is a beloved Korean braised short rib dish known for its rich, savory flavor and tender meat. This traditional recipe combines soy sauce, fruits, and aromatic vegetables to create a comforting meal perfect for special occasions or family dinners.
Ingredients
- 3 pounds beef short ribs (bone-in)
- Cold water for soaking
- ½ cup soy sauce
- 2 cups water or beef broth
- 1 Asian pear (peeled and grated) or 1 small apple
- ¼ cup brown sugar
- 3 tablespoons rice wine or mirin
- 6 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 large onion (quartered)
- 2 carrots (cut into large chunks)
- 1 small daikon radish (cut into chunks)
- 2 medium potatoes (quartered)
- 4–5 dried shiitake mushrooms (optional)
- 8–10 chestnuts (optional)
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Step 1: Place beef short ribs in a large bowl and cover with cold water. Let them soak for 1 hour, changing the water once or twice to remove excess blood and impurities. Drain and rinse well.
- Step 2: Blend or mix soy sauce, water or beef broth, grated pear or apple, brown sugar, rice wine, minced garlic, grated ginger, sesame oil, and black pepper until combined.
- Step 3: Place ribs in a pot of boiling water and cook for 5–7 minutes. Drain and rinse the ribs under cold water, removing any foam or residue.
- Step 4: Add ribs to a Dutch oven along with the braising sauce. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 1½ hours.
- Step 5: Add onion, carrots, daikon radish, potatoes, mushrooms, and chestnuts if using. Continue cooking uncovered or partially covered for another 45–60 minutes until the meat is tender and vegetables are soft.
- Step 6: Remove excess fat from the surface if needed. Simmer uncovered for a few minutes until the sauce becomes glossy and slightly thickened.
- Step 7: Transfer Galbi Jjim to a serving dish. Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice and Korean side dishes.
Tips & Variations
- Soaking the ribs thoroughly helps remove impurities for a cleaner broth.
- If Asian pear or apple is unavailable, a small amount of fruit juice can add sweetness to the sauce.
- Dried shiitake mushrooms soak in warm water before adding for best texture and flavor.
- Substitute chestnuts with walnuts or omit them if preferred.
- For a spicier version, add a small amount of Korean chili paste (gochujang) to the braising liquid.
Storage
Store leftover Galbi Jjim in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs can be used but the flavor will be slightly less rich compared to bone-in ribs. Adjust cooking time as needed since boneless cuts may cook faster.
What can I serve with Galbi Jjim?
Galbi Jjim pairs wonderfully with steamed rice and a variety of Korean side dishes such as kimchi, pickled vegetables, or seasoned spinach for a balanced and authentic meal.
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Traditional Korean Galbi Jjim (Braised Short Ribs) Recipe
- Total Time: 3 hours 35 minutes
- Yield: 6 servings 1x
Description
Traditional Galbi Jjim is a classic Korean braised beef short ribs dish known for its rich, savory, and slightly sweet flavors. The ribs are marinated and slowly simmered with aromatic ingredients like Asian pear, garlic, ginger, and shiitake mushrooms, resulting in tender meat that falls off the bone. Perfect as a comforting meal, it’s often served with steamed rice and Korean side dishes.
Ingredients
Beef and Soaking
- 3 pounds beef short ribs (bone-in)
- Cold water for soaking
Braising Sauce
- ½ cup soy sauce
- 2 cups water or beef broth
- 1 Asian pear (peeled and grated) or 1 small apple
- ¼ cup brown sugar
- 3 tablespoons rice wine or mirin
- 6 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
Vegetables and Garnishes
- 1 large onion (quartered)
- 2 carrots (cut into large chunks)
- 1 small daikon radish (cut into chunks)
- 2 medium potatoes (quartered)
- 4–5 dried shiitake mushrooms (optional)
- 8–10 chestnuts (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Soak the Ribs: Place beef short ribs in a large bowl and cover with cold water. Let them soak for 1 hour, changing the water once or twice to remove excess blood and impurities. Drain and rinse well.
- Prepare Braising Sauce: Blend or mix soy sauce, water or beef broth, grated Asian pear (or apple), brown sugar, rice wine or mirin, minced garlic, grated ginger, sesame oil, and black pepper until fully combined.
- Parboil the Ribs: Place ribs in a pot of boiling water and cook for 5–7 minutes. Drain and rinse the ribs under cold water to remove any foam or residue. This step helps clean the ribs and firms up the meat.
- Braise the Ribs: Add ribs to a Dutch oven along with the prepared braising sauce. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 1½ hours, allowing the meat to become tender and absorb the flavors.
- Add Vegetables: Add onion, carrots, daikon radish, potatoes, shiitake mushrooms, and chestnuts if using. Continue cooking uncovered or partially covered for another 45–60 minutes until the meat is very tender and the vegetables are soft.
- Finish the Sauce: Remove any excess fat from the surface if necessary. Simmer uncovered for a few more minutes until the sauce becomes glossy and slightly thickened.
- Serve: Transfer Galbi Jjim to a serving dish. Garnish with sliced green onions and sesame seeds. Serve hot alongside steamed rice and Korean side dishes for an authentic experience.
Notes
- Soaking the ribs removes blood and impurities, which helps achieve a clear sauce.
- Asian pear or apple adds natural sweetness and tenderizes the meat.
- Parboiling helps eliminate scum and prevents the dish from becoming greasy.
- Use a heavy pot like a Dutch oven for even heat distribution during braising.
- Adjust cooking time if ribs are particularly large or thick to ensure tenderness.
- For best flavor, let the dish rest for a few hours or overnight before reheating.
- If using dried shiitake mushrooms, soak them in warm water before adding to the pot.
- Prep Time: 1 hour 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Galbi Jjim, Korean braised short ribs, Korean beef recipe, traditional Korean dish, braised beef ribs, comfort food
