Best Galbi Jjim (Korean Braised Short Ribs)

Galbi jjim, Korean braised short ribs, placed in a serving dish with rice.

Best Galbi Jjim (Korean Braised Short Ribs)

Make Galbi Jjim at home with Korean short ribs braised in a savory-sweet sauce until fall-off-the-bone tender. A comforting dish for holidays or family dinners.

Course Dinner, Main Course

Cuisine Korean

Keyword Authentic Korean short ribs, Beef rib stew Korean style, beef short ribs, Chuseok recipes, galbi, galbi jjim, galbijjim, Kalbi Jjim, Korean beef ribs recipe, korean braised beef, Korean braised short ribs, Korean comfort food, Seollal recipes

Prep Time 20

Cook Time 2 15

Resting time 10

Total Time 2 45

Servings

Calories 509

Author Hyegyoung K. Ford

Equipment

5.5-qt dutch oven

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 (36 g) dark brown sugar
3 tbsp (45 ml) sweet rice wine (mirim)
2-1/2 cups (600 ml) sea kelp stock divided
1 tsp (5 g) ginger paste
1 tbsp (15 ml) sesame oil
1 tsp (2 g) ground pepper
2 carrots peeled and cut into big chunks
3/4 lb (340 g) Korean radish peeled and cut into chunks
6 fresh or dried shiitake mushrooms see note for dried shiitake

For Sea Kelp Stock

1 large piece (10–15 g) dried sea kelp (dashima)
4 cups (960 ml) water

Optional Add-Ins

5 dried jujubes
8-10 peeled chestnuts see note below
12 ginko nuts see note below

For Garnish

1 green onion finely chopped
1 tsp toasted sesame seeds

Instructions

Parboil and Prep the Ribs: Place the short ribs in a large pot of water and boil for about 10 minutes over medium-high heat. This removes impurities and excess fat. Drain and rinse the ribs under running water, scrubbing off any bone fragments. Cut a few shallow 1/2-inch slits into the meat so it absorbs flavor better during braising.
Make the Sea Kelp Stock: While the ribs are boiling, simmer dried kelp (dashima) in 4 cups of water over medium-low heat for 5 minutes. Remove and discard the kelp. Measure out 2 1/2 cups of the stock to use in the recipe.
Prepare the Braising Sauce: In a blender or food processor, combine onion, pear, kiwi, garlic, soy sauce, brown sugar, rice wine, and 1/2 cup of the kelp stock. Blend until smooth.
Start Braising the Ribs: Place the parboiled ribs in a Dutch oven or heavy pot. Pour the blended sauce over them and add the remaining 2 cups of kelp stock, ginger paste, sesame oil, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for about 1 1/2 hours. Skim off any fat from the surface as it cooks.
After 1½ hours, check the thickest piece. The ribs are ready for the vegetables when a fork slides into the meat with little resistance and the meat has begun to pull back from the bone. If the beef still feels firm, continue simmering before adding the vegetables.
Prep and Add the Vegetables: Trim the edges of the carrot and radish pieces if you like — this helps them hold their shape during braising. Score the tops of fresh shiitake mushrooms with a cross pattern for a decorative look. Add the carrots, radish, and rehydrated dried shiitake mushrooms. Simmer for 20–30 minutes, until the vegetables are tender. If using fresh shiitake mushrooms, wait and add them during the final 10–15 minutes.
Finish the Galbi Jjim: Add the fresh shiitake mushrooms and, if using, the dried jujubes, chestnuts, and ginkgo nuts. Cook uncovered for another 10–15 minutes. If the sauce is still thinner than you like, continue simmering uncovered for 5–10 minutes until glossy and slightly reduced. If it becomes too concentrated, add a small splash of water or reserved kelp stock. Remove from the heat and let the galbi jjim rest for 10 minutes before serving.
Serve: Garnish with chopped green onions and sesame seeds. Serve Galbi Jjim 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.

Storage Tip: Galbi jjim keeps well in an airtight container in the refrigerator for up to 4 days, and the flavor is often even better the next day. For freezing, remove the vegetables and freeze the ribs with their sauce for the best texture.

Nutrition