Galbi Jjim (Braised Korean Short Ribs) Recipe
Galbi Jjim is a classic Korean braised short ribs dish that offers tender, flavorful beef cooked slowly with a savory-sweet soy-based sauce. Infused with garlic, ginger, shiitake mushrooms, and vegetables like Korean radish and carrots, this hearty meal is perfect for special occasions or comforting dinners. The ribs are first prepped by soaking and boiling to remove impurities, then simmered gently in a fragrant sauce until fork-tender, finished with garnishes of sesame seeds and fresh scallions.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
Meat and Vegetables
- 5 lbs beef short ribs (1.5″ x 2.5″ cuts)
- 1/4 lb Korean radish or Japanese daikon (cut into 1″ wide pieces)
- 1/3 lb carrot (about half a large carrot) (cut into 1″ wide pieces)
- 3 scallions (chopped into 2″ pieces)
- 1 onion (cut into 1″ wide pieces)
- 1/4 lb shiitake mushrooms (cleaned with stems removed)
- 5 shishito peppers (cut into 1″ wide pieces)
- 1 red pepper (for garnish)
- 4 dried dates (optional)
Liquids and Seasonings
- 10 cups water
- 1/4 cup sesame oil
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1 tsp black pepper
- 1/2 cup matsool or mirin
- 2 tbsp minced garlic
- 1/2 tbsp grated ginger
Garnishes
- Toasted sesame seeds
- 1 scallion (finely chopped)
- 1 red chili pepper (sliced)
Instructions
- Prep the Short Ribs: Transfer the short ribs to a large bowl or pot and add enough water to cover. Let the ribs soak for about one hour, then drain and rinse under running water.
- Make Slits: Using a sharp knife, make three slits in each short rib against the grain to help the flavors penetrate.
- Parboil the Ribs: Bring a large pot of water to a boil, add the ribs and boil for about 10 minutes to remove impurities. Skim off the foam that floats to the top. Drain and rinse the ribs thoroughly.
- Prepare the Sauce: In a bowl, whisk together soy sauce, brown sugar, matsool (or mirin), minced garlic, grated ginger, chopped scallions, sesame oil, and black pepper until well combined.
- Start Braising: In a large Dutch oven, combine the parboiled short ribs, sauce, and 7 cups of water. Cover and cook over medium heat, gently simmering the ribs for about 1 hour. Add the remaining water gradually, about 1 cup every 20-25 minutes, to maintain a gentle boil and prevent the liquid from reducing too rapidly. Adjust heat as necessary and skim excess oil regularly.
- Add Root Vegetables and Dates: Add the dried dates, onions, carrots, and radish to the pot. Continue cooking for 15 minutes over medium heat to soften the vegetables and allow flavors to meld.
- Add Mushrooms and Scallions: Incorporate shiitake mushrooms and additional scallions, cooking for another 10 minutes until mushrooms are tender.
- Garnish and Serve: Transfer the galbi jjim to a serving bowl. Garnish with finely chopped scallions, sliced red chili peppers, and toasted sesame seeds. Serve hot with a warm bowl of rice for a complete meal.
Notes
- Making 3 slits on the short ribs helps the sauce penetrate deeply, enhancing flavor.
- Parboiling the ribs removes impurities and results in a clearer broth.
- Gradually adding water during braising ensures the ribs cook evenly and prevents burning or drying out.
- Dried dates add a subtle sweetness but are optional depending on preference.
- Maintain a gentle simmer, not a rolling boil, for tender meat.
- Adjust sugar and soy sauce amounts to taste balance between sweet and savory.
- Serve with steamed rice to soak up the rich braising sauce.
