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
Scale
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
