Galbi Jjim (Korean Braised Beef Short Ribs)

Galbi jjim, or Korean braised beef short ribs, are so tender that they will fall off the bone when well-prepared. The secret to their deliciousness lies in the slightly sweet and savory sauce. This recipe for Korean short ribs is sure to become your family’s favorite.

“This recipe is a keeper.  I have tried making galbijim using few other recipes, but this one really easy to make and really hit the spot.”

Ermin

What is Galbi Jjim?

Galbi jjim, also known as Kalbi-jjim (갈비찜), is a Korean dish consisting of braised beef short ribs. The ribs are marinated in a mixture of soy sauce, sugar, garlic, and other savory seasonings, and then slowly cooked with vegetables such as carrots, radishes, onions, and mushrooms.

The result is tender beef short ribs that are falling off the bone with a slightly sweet and savory taste. Galbi-jjim is often served with freshly cooked short grain rice and other side dishes.

Along with the Beef Bulgogi recipe, it is one of the most delectable Korean beef dishes sought after. It might become your family’s favorite Korean dinner on a special occasion, and it is also a popular dish for holidays such as Korean Thanksgiving feast in Korea.

Variety of Korean Galbi Dishes: The dish called LA galbi, tteokgalbi, galbitang, share the name “galbi,” but they are actually very distinct dishes and require different cooking methods. In addition, dakgalbi is another dish that carries the “galbi” title, but it is made with chicken that’s stir-fried with vegetables.

Choosing the Best Beef Short Ribs

When preparing this Korean short rib dish, the best cut of beef to use is a chunk cut across the bone from the chuck end of the short ribs.

Unlike American and European-style short ribs, which consist of a thick slice of bone-in beef, Korean-style short ribs are cut through the rib bone, making them ideal for braising. These particular cuts also display the unique rib bone eye on the bottom of each chunk, which adds to the dish’s appeal.

When selecting beef, look for thick and well-marbled Korean-style short ribs in large chunks. You can find them in most Korean grocery stores or Asian markets.

While they may be more expensive than other types of beef ribs, they are definitely worth the investment.

Vegetables and fruits

Carrot and Korean pear

Carrots and Korean radish are typical vegetables used and they are widely available. In addition, Korean pear and kiwi are essential ingredients for this dish.

Korean pear has a golden-brown hue and is round with a firm texture, and is super juicy and sweet. If Korean pear is not available, you can substitute it with a whole crisp bosc pear (peeled and seeded).

Korean radish

You can easily find Korean radishes in Korean markets, and they have the best taste during the winter season. They are rounder and heavier than daikon radish. If you can’t find them, substitute with daikon radish.

Dried shiitake mushroom

I recommend using dried mushrooms instead of fresh ones. The flavor of dried mushrooms is slightly more concentrated than fresh mushrooms, which makes them ideal for adding depth to braised dishes that require long simmering.

Galbi jjim Sauce Ingredients

• 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): Provides sweetness and help tenderize the meat.
• Kiwi: Makes the beef very tender
• Soy sauce: Seasons and flavors the dish overall.
• Garlic & onion: savory addition
• Ginger paste: Store-bought ginger paste or puree works great or grate a fresh ginger to replace.
• Sweet rice wine (mirim): Sweet cooking wine widely used in Korean cooking.
• Sesame oil: Adds nutty fragrance to the dish.

The Secret Ingredient

Surprisingly, the secret to this recipe’s amazing flavor is in the stock – sea kelp stock.

Making sea kelp stock is very easy and quick. Simply simmer a large piece of dried sea kelp in water for 5 minutes and use the resulting liquid as the base for this dish instead of water.

By using sea kelp stock, your braised beef will have a richer and more intense umami flavor that will take your galbi jjim to the next level.

Choosing the best cookware

You can cook galbi jjim in an Instant Pot, which is quicker and more convenient, but I prefer to use a heavy Dutch oven. This allows me to add the vegetables later on during the braising process, which keeps them tender without becoming mushy.

In my experience, cooking Korean beer short ribs in a Dutch oven produces superior flavor and texture.

How to make Galbi Jjim (Korean Braised Beef Short Ribs)

Step 1: Parboil the short ribs

Parboil your ribs for about 10 minutes in boiling water over medium high heat. 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 ingredients

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 the corners will prevent them from breaking off while stirring.

Step 5: Add vegetables and simmer

Add the mushrooms and vegetables into the beef broth in 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 Suggestions

Serve your Korean braised short ribs warm with freshly cooked short grain rice. Since this dish contains both protein and vegetables, you don’t need many side dishes like Korean banchan to accompany it.

However, Kimchi is a must to served with. Of course, any of simple Korean side dishes would be a nice addition for a fancier is a must-have condiment to serve with it. For a fancier presentation, you can also add any of the simple Korean side dishes to the meal.

Leftover Storage Tip

Store leftover galbi jjim in the refrigerator for up to one week, or freeze it in an airtight container or freezer-safe zip bag for up to three months.

When reheating, thaw the dish first and then simmer it on the stove or use a microwave oven to heat until hot.