Well-prepared Korean braised beef short ribs (Galbi-jjim) are so tender, they will fall off the bone. The secret is in the slightly sweet and savory sauce. This classic Korean beef recipe will become your family’s favorite.

Korean Braised Beef Short Ribs with carrot, radish, and mushroom are fall-off the bone tender.

“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 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. Along with Beef Bulgogi recipe, it’s one of most delectable Korean beef recipes sought after. And it might become your family’s favorite Korean dinner on a special occasion.

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.

A piece of braised short rib is showing its fall-off the bone tender texture on a bowl of rice.

Ingredients for Korean braised beef short ribs

  • 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: 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): It is a sweet cooking wine widely used in Korean cooking.
  • Sesame oil: It adds nutty fragrance to the dish.

What cut is for braising Korean beef short ribs

The best cut for galbi-jjim is a chunk of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs cut through the rib bone. These particular cuts are best for braising. They display the unique rib bone eye on the bottom of each chunk.

Korean beef short ribs are showing the marbled look on the side with bone attached.

Look for the thick and well marbled Korean style short ribs in large chunks. You can find them in most Korean grocery stores or Asian markets. They are more costly than other type of beef ribs, but worth the investment.

Vegetables and fruits in galbi jjim

Korean pear is cut in half and being peeled by a knife

Carrot and Korean radish

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 radish is peeled and diced into chunks on the cutting board.

Korean radish

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 mushroom is soaked in water to re-hydrate.

Dried shiitake mushroom

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?

A large piece of dried sea kelp is added to water to make sea kelp stock.

Surprisingly, the secret is in the stock – sea kelp stock.

Sea kelp stock is very easy and quick to make. Simmer a large piece of dried sea kelp in water for 5 minutes. Use sea kelp stock as a liquid for this dish instead of water. Your braised beef will taste richer and full of umami.

How to make Korean Braised Beef Short Ribs

Beef short ribs are added to boiling water prior to making Galbi-Jjim.

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.

A blender is pureeing onion, garlic and fruit mixture with soy sauce.

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.

Galbi-jjim sauce is added to the beef short ribs in a pot.

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.

A piece of carrot is rounded on the cut side to have a smoother edge.

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.

Korean beef short ribs and vegetables are simmering in a pot.

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.

What to eat with Korean braised beef short ribs

Serve your Galbi-jjim warm with rice. Since it has protein and vegetables all in one pot, you don’t need many dishes like Korean banchan to accompany.

However, Kimchi is a must to served with. Of course, any of simple Korean side dishes would be a nice addition for a fancier presentation.

How to store leftover galbi-jjim

Leftover galbi-jjim should be kept in a refrigerator up to 1 week. You can also freeze galbi-jjim in an airtight container or in a freezer-safe zip bag for up to 3 months.

To reheat, make sure to thaw out the frozen galbi-jjim first, then simmer in a pot over the stove until hot. Or use a microwave oven to reheat.

Braised Korean beef ribs with radish and carrot are served in a serving dish garnished with minced walnut
Korean Braised Beef Short Ribs (Galbijjim)

Korean Braised Beef Short Ribs (Galbi-Jjim)

Well prepared Korean braised short ribs 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.
5 from 5 ratings

Ingredients

  • 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 paste
  • 1 tbsp sesame oil
  • 1 tsp ginger paste
  • 1 tsp pepper
  • 8 dried shiitake mushroom
  • 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

Instructions 

  • 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.
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