Galbi-Jjim, or Korean Braised Short Ribs, is a classic comfort dish often served at special occasions and family gatherings. It features tender beef short ribs slowly simmered in a rich sauce made from soy sauce, garlic, ginger, sesame oil, and just the right amount of sweetness. Vegetables like carrots, potatoes, and radish soak up the sauce as they cook alongside the beef, turning soft and flavorful. The result is a hearty, melt-in-your-mouth dish full of warmth and depth. This recipe serves 4.
Ingredients You’ll Need
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1.5 kg (3 lbs) beef short ribs, bone-in
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1 medium onion, roughly chopped
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1 medium Korean radish (mu) or daikon, cut into large chunks
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2 medium carrots, peeled and thickly sliced
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1 large potato, peeled and cut into chunks
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4–5 dried jujubes (Korean dates), optional
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4–5 shiitake mushrooms, rehydrated and halved
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2 spring onions, chopped (for garnish)
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Toasted sesame seeds (for garnish)
For the Braising Sauce
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1/2 cup soy sauce
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3 tablespoons brown sugar
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2 tablespoons honey (or more to taste)
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2 tablespoons rice wine (mirin or sake)
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1 tablespoon sesame oil
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1 tablespoon minced garlic
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1 teaspoon minced ginger
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1/4 teaspoon black pepper
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2 cups water or beef broth
How to Make Korean Braised Short Ribs (Galbi-Jjim)
Step 1: Soak and Parboil the Ribs
Place the short ribs in a large bowl of cold water and let them soak for 30–40 minutes. This draws out excess blood for a cleaner taste. After soaking, boil the ribs in a pot of water for 5–10 minutes. Drain, rinse the ribs, and set them aside.
Step 2: Make the Braising Sauce
In a bowl, mix together the soy sauce, brown sugar, honey, rice wine, sesame oil, garlic, ginger, pepper, and water or broth. Stir well until the sugar dissolves.
Step 3: Simmer the Ribs
In a large pot or deep pan, place the short ribs and pour the sauce over them. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes.
Step 4: Add the Vegetables
After 30 minutes, add the chopped onion, radish, carrots, potatoes, mushrooms, and jujubes if using. Stir gently and continue simmering for another 45 minutes to 1 hour, uncovered, until the meat is very tender and the sauce thickens slightly.
Step 5: Finish and Serve
Skim off any fat from the surface. Sprinkle with chopped green onions and toasted sesame seeds just before serving.
Serving Suggestions
Serve Galbi-Jjim hot with steamed white rice and kimchi on the side. The soft vegetables and sticky sauce pair perfectly with plain rice to balance the deep flavor.
Galbi-Jjim is rich, aromatic, and deeply comforting. Every bite of beef falls apart with ease, and the sauce clings to the tender meat and vegetables. It’s a dish that brings people together—slow-cooked, soulful, and always satisfying.
