Best Galbi Jjim (Korean Braised Short Ribs)

Galbi Jjim is a beloved Korean dish made by braising beef short ribs until they turn fall-off-the-bone tender in a savory-sweet sauce. Simmered with vegetables, it becomes a comforting dish often reserved for celebrations. This recipe guides you through making Galbi Jjim at home with authentic flavors and a richly satisfying taste worthy of any holiday table.

Galbi Jjim (갈비찜) is one of those dishes that makes the table feel special the moment it appears. Growing up, my mom only made these Korean braised short ribs for birthdays, Chuseok, or Seollal, since beef ribs were considered too expensive for everyday meals. To me, Galbi Jjim has always meant celebration and family gatherings.

The short ribs are slowly braised until tender in a glossy sauce made with soy, garlic, and the natural sweetness of Korean pear. Some people experiment with different cooking methods, but I always return to traditional slow braising. It creates that rich, fall-off-the-bone texture and deep gravy that no shortcut can truly replace.

This recipe stays close to tradition, with a few of my own touches that make it one of the best Galbi Jjim versions you’ll try. Serve it with rice, kimchi, and a few simple side dishes, and you’ll have a holiday-worthy Korean meal at home.

Many people confuse Galbi Jjim with Galbitang (갈비탕), another beef rib dish. Galbitang is a clear, savory soup often served at weddings, while Galbi Jjim is a saucy, festive braise made for holidays and celebrations.

My Tested Method for the Best Galbi Jjim

No soaking the ribs – Many traditional recipes call for soaking short ribs in water to “remove blood.” With modern butchering, that step isn’t needed and actually washes away natural beef flavor. Instead, I use a quick parboil at the beginning to remove impurities and excess fat. This way, the ribs stay clean but still taste deeply rich.

Quick sea kelp stock – Instead of plain water, I simmer a piece of dried kelp for just a few minutes. This easy step builds a clean umami base that makes the braising sauce taste deeper and more balanced.

Dutch oven braising – I tested this recipe in the slow cooker, Instant Pot, and stovetop. The Dutch oven wins every time. It gives the sauce body, keeps the ribs juicy, and allows you to add vegetables at just the right time so they don’t turn mushy.

Authentic with flexible add-ins – The recipe follows the traditional holiday style I grew up with, but I also show you optional ingredients like chestnuts, jujubes, and ginkgo nuts if you want to make it truly festive.

Proven family recipe – This is the version I make for my own family today, blending the taste of my mother’s cooking with small tweaks I’ve learned over years of testing.

Key Ingredients You’ll Need

• Beef short ribs: Use Korean-style cross-cut short ribs, which are sliced across the bone into thick, chunky pieces. This cut is different from the thin flanken cut used for LA Galbi (Korean BBQ short ribs), and it’s made specifically for braising. The bone helps lock in flavor, and the meat turns fall-off-the-bone tender as it cooks. When shopping, look for well-marbled pieces with the round “bone eye” at the base of each rib.
• Korean pear (or Asian pear) and kiwi: These fruits naturally tenderize the meat while adding a subtle sweetness. If unavailable, a crisp apple such as Fuji or Bosc pear works well.
• Korean radish: Preferred over daikon because it holds its shape better during braising and soaks up flavor without turning mushy.
• Sea kelp stock: A quick umami-rich broth made by simmering dried kelp (dashima) in water for 5 minutes. This small step deepens the flavor of the sauce far more than plain water.
• Optional festive add-ins: Add dried jujubes, chestnuts, and ginkgo nuts for a holiday version of Galbi Jjim. These ingredients create a special-occasion feel, but you can skip them and still enjoy a delicious dish.

How to make Galbi Jjim (Step-by-Step)

Here’s a step-by-step visual guide to making Galbi Jjim at home. The photos will walk you through the process, and you can find exact measurements and detailed instructions in the recipe card below.

Prep the ribs first. If your short ribs come uncut, slice them into individual segments with one bone attached. Trim away excess fat and the tough ligament along the bone.

Parboil the ribs. Give the ribs a quick parboil to remove impurities. This keeps the broth clean. Once drained, rinse the ribs under running water to wash away any bone fragments.

Make the kelp stock. While the ribs are parboiling, simmer a piece of dried kelp (dashima) in water for a few minutes. This quick stock adds a subtle but important layer of umami. I always prefer it over using plain water—it makes the final sauce much richer.

Blend the sauce. In a blender, combine aromatics and fruit: onion, pear, kiwi, garlic, soy sauce, and sugar. Add a splash of the kelp stock and blend until smooth. This mixture becomes the base of the braising sauce.

Combine ribs with the sauce. Score the cleaned ribs with shallow cuts to help it absorb flavor. Place them in a Dutch oven. Pour in the sauce along with more kelp stock, sesame oil, and ginger.

Start braising the ribs: Bring the pot to a gentle boil, then reduce the heat and let the ribs braise slowly until the meat turns tender and starts to pull away from the bone. As it cooks, skim off any excess fat on the surface to keep the sauce clean and rich.

Optional step: shaping the vegetables. For a more polished presentation, you can round the edges of the carrot and radish pieces so they don’t break apart during braising. I also like to lightly score the tops of shiitake mushrooms with a cross pattern. It creates a decorative touch when you serve the dish.

Add vegetables and festive touches. When the ribs are nearly done, add the carrots, radish, and mushrooms. These soak up the sauce and become just as flavorful as the meat. For holidays or special occasions, you can also include chestnuts, dried jujubes, or ginkgo nuts for extra texture and a festive feel.

Storage Tip: Galbi Jjim keeps up to 5 days in the fridge and the flavor actually improves after a day or two. If freezing, remove the vegetables first (they don’t thaw well), and store just the ribs with sauce for best texture.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!