Well prepared Korean braised beef short ribs (Galbi-jjim) are so tender, they will fall-off the bone. But the secret is in the slightly sweet and savory sauce. This will become your family’s favorite dish.
What is Korean Braised Beef Short Ribs
Also known as “Galbi-jjim (갈비찜)”, Korean braised beef short ribs are a succulent Korean beef stew dish. The tender meat is falling off the bone and the luscious soy sauce based gravy is just wonderful to drizzle over the rice.
The vegetables are very soft and flavorful, even those who doesn’t care for vegetables will enjoy them.
I posted a galbi-jjim recipe many years ago, and I upgraded it to another level with a secret ingredient. This new version of Korean braised beef beef short ribs recipe is simpler to prepare and it will surely be the best you ever tried.
What’s in the Korean Braised Beef Short Ribs (Galbi-Jjim)?
- Beef short ribs: Look for Korean cut beef short ribs (see below). You can find them easily in any Asian or Korean stores.
- Carrot: Look for larger in size
- Korean radish: It is mellower and sweeter than the western radish or daikon. If you can’t find it, substitute with daikon or tunip.
- Dried shiitake mushroom: Widely available in any Asian stores. Re-hydrate in water before adding to the stew.
- Dried sea kelp: It is needed to make a stock to use in the stew. Widely available in any Asian stores.
- Korean pear (or crisp bosc pear): It adds sweetness and help tenderize the meat.
- Kiwi: it makes the beef very tender
- Soy sauce
- Ginger puree: Store-bought ginger puree works great or grate a fresh ginger to replace.
- Sweet rice wine (Mirim): It is a sweet cooking wine widely used in Korean cooking.
- Sesame oil: It has a nutty fragrance to the dish.
Korean Beef Short Ribs
Beef short ribs, of course. Look for the thick and well marbled Korean style short ribs in large chunks. They are somewhat more costly than other type of beef ribs, but worth the investment.
Vegetables and Fruits
Carrot and Korean radish, is typical vegetable and widely used in Galbi-jjim. You will also need Korean pear and kiwi. Korean pear has golden brown hue with a big round shape. It has texture and super juicy and sweet.
If you can’t find a Korean pear, substitute with a whole crisp bosc pear (peeled and seeded)
Korean radishes are easily found in Korean markets and they taste the best in the winter season. They are rounder and heavier than daikon radish. If you can’t find them, substitute with daikon radish.
Dried Shiitake Mushrooms
I recommend to use dried mushrooms than the fresh mushroom. The flavor of a dried mushroom is slightly more concentrated than the fresh kind. It’s what makes them spectacular for adding depth to braised dishes which requires long simmering.
What makes this Galbi-jjim recipe stand out?
Surprisingly, the secret is in the stock. I simmered a large piece of dried sea kelp in water for 5 minutes, and use the stock as a liquid for this dish instead of water.
You won’t taste anything sea-like aroma or flavor, but the sea kelp stock adds a layer of flavor to galbi-jjim.
How to make Korean Braised Beef Short Ribs
Step 1: Parboil the short ribs
Parboil your ribs for about 10 minutes in boiling water. It will help get rid of any impurities and tiny particles from the bones. Parboiling will also remove some extra fat.
Step 2: Puree the sauce all together
Puree the sauce ingredients; onion, pear, kiwi, garlic, soy sauce, dark brown sugar, rice wine, with a little bit of sea kelp stock. It’s easy and quick to prepare.
Step 3: Braise ribs in the sauce
In a large dutch oven or heavy bottom pot, put the ribs and pour the vegetable fruit puree over. Add the remaining 2 cups of sea kelp stock, ginger puree, sesame oil, and pepper; mix well. Bring it to boil over high heat. Cover, reduce the heat to low, and simmer for 1-1/2 hours.
Step 4: Round the vegetables – optional
This is an optional step but recommended. Round the cut edges and corners of carrot and radish pieces with a small paring knife to smooth out. Rounding will prevent the corners from being broken off when you stir.
Step 5: Add vegetables and simmer
Add the mushrooms and vegetables into the pot; stir and continue to simmer for another 30-40 minutes, covered. Open the lid slightly in the last 10 minutes of simmering. When the vegetables are fork tender, remove from the heat and skim off the extra fat on top, if needed.
Serving and Storage Tips
Serve your Galbi-jjim warm with rice. Kimchi or any kind of simple Korean side dishes are all you need. Leftover should be kept in a refrigerator up to 1 week. You can also freeze Galbi-jjim in an airtight container or in a zip bag for up to 3 months.
Other Korean Beef Recipes You Should Try
- How to make Yukgaejang (Spicy Korean Beef Soup)
- Crispy Bulgogi (Korean Beef)
- Easy Korean Beef Patties (Tteokgalbi )
Korean Braised Beef Short Ribs (Galbi-Jjim)
- 3-1/2 to 4 lbs beef short ribs Korean style preferred
- 1 onion diced
- 1/2 Korean pear peeled, seeded, and diced
- 1/2 kiwi peeled and diced
- 4 cloves garlic
- 1/2 cup soy sauce
- 3-4 tbsp dark brown sugar
- 3 tbsp sweet rice wine (mirim) optional
- 2-1/2 cups sea kelp stock divided
- 1 tsp ginger puree
- 1 tbsp sesame oil
- 1 tsp ginger puree
- 1 tsp pepper
- 8 dried shiitake mushrooms
- 2 large carrot peeled and cut into big chunks
- 3/4 lb Korean radish peeled and cut into chunks
- 3 tbsp chopped pine nuts or walnuts to garnish optional
For the Sea Kelp Stock
- 1 large piece dried sea kelp (dashima)
- 4 cups water
- Bring a pot of water to boil. Add the short ribs and parboil for 10 minutes. Drain and rinse with hot water. Set aside.
- For the sea kelp stock; put a large piece of sea kelp into the 4 cups of water in a sauce pan; bring it to boil. Reduce the heat to low and simmer for 5 minutes. Remove the sea kelp and reserve 2-1/2 cups of sea kelp stock; set aside.
- Put onion, pear, kiwi, garlic, soy sauce, dark brown sugar, and rice wine in a blender. Pour 1/2 cup of sea kelp stock and puree until smooth.
- In a large dutch oven or heavy bottom pot, put the ribs and pour the vegetable fruit puree over. Add the remaining 2 cups of sea kelp stock, ginger puree, sesame oil, and pepper; mix well. Bring it to boil over high heat. Cover, reduce the heat to low, and simmer for 1-1/2 hours.
- Meanwhile, soak shiitake mushroom in water for 30-40 minutes. Gently squeeze out excess water.
- Optional: using a small paring knife, round the cut edges and corners of carrot and radish pieces to smooth out.
- Add the mushrooms and vegetables into the pot; stir and continue to simmer for another 30-40 minutes, covered. Open the lid slightly in the last 10 minutes of simmering. When the vegetables are fork tender, remove from the heat and skim the extra fat on top, if needed.
- Let the galbi-jjim rest in a pot for 10 minutes. Transfer it to a large serving dish and sprinkle with chopped pine nuts (or walnuts) as a garnish. Serve warm with rice.