Best Galbi Jjim (Korean Braised Short Ribs)
Indulge in Galbi Jjim, a Korean braised short ribs dish, slow-cooked to tender perfection in a rich savory sauce. This recipe showcases succulent beef with a medley of vegetables, ideal for any family dinner or special occasion.
Equipment
Ingredients
- 3-1/2 to 4 lbs (1.5-1.8 kg) beef short ribs Korean style preferred
- 1/2 onion diced
- 1/2 Korean pear peeled, seeded, and diced
- 1/2 kiwi peeled and diced
- 5 cloves garlic
- 1/2 cup (120 ml) soy sauce
- 3 tbsp dark brown sugar
- 3 tbsp sweet rice wine (mirim)
- 2-1/2 cups (600 ml) sea kelp stock divided
- 1 tsp ginger paste
- 1 tbsp sesame oil
- 1 tsp pepper
- 2 carrots peeled and cut into big chunks
- 3/4 lb Korean radish peeled and cut into chunks
- 6 shiitake mushroom see note for dried shiitake
For Sea Kelp Stock
- 1 large piece dried sea kelp (dashima)
- 4 cups (960 ml) water
Optional Add-Ins
- 5 dried jujube
- 8-10 chestnut see note below
- 12 ginko nut see note below
Instructions
- Place the ribs in a large pot of water and boil for about 10 minutes on medium-high heat. This process helps eliminate any impurities and extra fat. Rinse the ribs under running water, cleaning off any debris from the bones. To enhance sauce absorption during braising, cut a few 1/2-inch slits on the top of the rib meat.
- As the ribs are boiling, start making the sea kelp stock. Gently simmer dried sea kelp in water on medium-low heat for 5 minutes. After simmering, remove and discard the sea kelp, keeping about 2-1/2 cups of the stock aside for use.
- Blend diced onion, pear, kiwi, garlic, soy sauce, dark brown sugar, rice wine, and 1/2 cup of sea kelp stock together in a blender or food processor until the mixture is smooth.
- Put the pre-boiled ribs into a large Dutch oven or heavy pot. Pour the blended sauce over them and add 2 cups of sea kelp stock, ginger paste, sesame oil, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 1-1/2 hours. Remove any excess fat from the surface as necessary.
- If you like, use a knife to smooth out the edges and corners of the carrot and radish pieces; this helps to keep them intact during cooking. For a decorative touch, make light cuts on the tops of fresh shiitake mushrooms.
- Put the carrots and radishes into the pot. Keep simmering for another 20-30 minutes, or until the vegetables become tender. If you're using rehydrated mushrooms, add them to the pot along with the other vegetables.
- Mix in the fresh shiitake mushrooms, dried jujubes, chestnuts, and ginkgo nuts. Continue cooking them in for an extra 10-15 minutes over medium heat. Allow the stew to sit for 10 minutes before serving, giving time for the flavors to meld together. Garnish with chopped green onions and sesame seeds. Serve warm with rice and kimchi.
Video
Notes
If using dried shiitake mushrooms: Soak them in water for at least 30 minutes or until they are fully rehydrated. Then add the mushrooms to the pot along with the carrots and radishes during braising.
For optional add-ins like chestnuts and ginkgo nuts, you can find the frozen variety in the freezer section of Asian or Korean grocery stores. These are already peeled and ready to use.
Nutrition
Calories: 345kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 1281mg | Potassium: 770mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3411IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 4mg