Korean Braised Short Ribs (Galbi Jjim) with No Added Sugar
Korean Braised Short Ribs (Galbi Jjim) with No Added Sugar
Ingredients
For the Galbi Jjim
- 3 pounds beef short ribs, flanken-style or English cut
- 1 onion, medium, roughly chopped
- 1 red apple, medium, roughly chopped
- 2 tablespoons garlic, minced
- 1/2 cup soy sauce
- 1/4 cup mirin, or rice wine
- 1/4 cup pomegranate juice, unsweetened, such as Harmless Harvest brand
- 2 carrots, medium, peeled, cut into 1-inch rounds then quartered
- 1/2 pound daikon radish, peeled, cut into 1-inch pieces
- 6 dried jujubes
- 1 tablespoon goji berries
For Garnish
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Thoroughly rinse the beef short ribs under cold running water. Cut the ribs into smaller, bite-sized pieces if they are not already. Place the rinsed and cut short ribs into a large multi-cooker pot or heavy-bottomed Dutch oven.
⏱️ 5 min
- 2
In a separate bowl or directly in the multi-cooker pot (if using an immersion blender), combine the roughly chopped onion and red apple. Blend with an immersion blender until a smooth paste forms. Alternatively, use a regular blender and then pour the paste into the pot.
⏱️ 5 min
- 3
Add the minced garlic to the pot with the short ribs. Pour the blended onion and apple paste over the ribs. Next, add the soy sauce, mirin (or rice wine), and unsweetened pomegranate juice to the pot. Mix all ingredients thoroughly to ensure the short ribs are well coated in the marinade.
⏱️ 5 min
- 4
If using a multi-cooker, set it to the braising or stew function for an initial cook time of 60 minutes. If using a Dutch oven, bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 60 minutes.
⏱️ 60 min
- 5
While the ribs are braising, prepare the vegetables: peel and cut the carrots into 1-inch rounds, then quarter them. Peel the daikon radish and cut it into similar 1-inch, bite-sized pieces.
⏱️ 10 min
- 6
After the initial 60 minutes of braising, carefully open the multi-cooker or remove the lid from the Dutch oven. Stir the partially braised short ribs. Add the chopped carrots, daikon radish, dried jujubes, and goji berries to the pot. Stir gently to combine with the ribs and sauce.
⏱️ 5 min
- 7
Cover the pot again and continue braising for another 45 minutes to 1 hour, or until the short ribs are fork-tender and the vegetables are cooked through. If using a multi-cooker, reset the braising function. If using a Dutch oven, maintain a gentle simmer.
⏱️ 60 min
- 8
During the final 15-20 minutes of cooking, remove the lid (or set multi-cooker to sauté/reduce if available). Skim off any foam or impurities that rise to the surface of the stew. Allow the sauce to simmer uncovered and reduce slightly, thickening to your desired consistency.
⏱️ 10 min
- 9
Once the short ribs are tender and the sauce is rich and thickened, the Galbi Jjim is ready. Ladle into serving bowls, garnish with toasted sesame seeds, and serve hot, typically with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Korean Braised Short Ribs (Galbi Jjim) with No Added Sugar
Ingredients
For the Galbi Jjim
- 3 pounds beef short ribs, flanken-style or English cut
- 1 onion, medium, roughly chopped
- 1 red apple, medium, roughly chopped
- 2 tablespoons garlic, minced
- 1/2 cup soy sauce
- 1/4 cup mirin, or rice wine
- 1/4 cup pomegranate juice, unsweetened, such as Harmless Harvest brand
- 2 carrots, medium, peeled, cut into 1-inch rounds then quartered
- 1/2 pound daikon radish, peeled, cut into 1-inch pieces
- 6 dried jujubes
- 1 tablespoon goji berries
For Garnish
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Thoroughly rinse the beef short ribs under cold running water. Cut the ribs into smaller, bite-sized pieces if they are not already. Place the rinsed and cut short ribs into a large multi-cooker pot or heavy-bottomed Dutch oven.
⏱️ 5 min - 2
In a separate bowl or directly in the multi-cooker pot (if using an immersion blender), combine the roughly chopped onion and red apple. Blend with an immersion blender until a smooth paste forms. Alternatively, use a regular blender and then pour the paste into the pot.
⏱️ 5 min - 3
Add the minced garlic to the pot with the short ribs. Pour the blended onion and apple paste over the ribs. Next, add the soy sauce, mirin (or rice wine), and unsweetened pomegranate juice to the pot. Mix all ingredients thoroughly to ensure the short ribs are well coated in the marinade.
⏱️ 5 min - 4
If using a multi-cooker, set it to the braising or stew function for an initial cook time of 60 minutes. If using a Dutch oven, bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 60 minutes.
⏱️ 60 min - 5
While the ribs are braising, prepare the vegetables: peel and cut the carrots into 1-inch rounds, then quarter them. Peel the daikon radish and cut it into similar 1-inch, bite-sized pieces.
⏱️ 10 min - 6
After the initial 60 minutes of braising, carefully open the multi-cooker or remove the lid from the Dutch oven. Stir the partially braised short ribs. Add the chopped carrots, daikon radish, dried jujubes, and goji berries to the pot. Stir gently to combine with the ribs and sauce.
⏱️ 5 min - 7
Cover the pot again and continue braising for another 45 minutes to 1 hour, or until the short ribs are fork-tender and the vegetables are cooked through. If using a multi-cooker, reset the braising function. If using a Dutch oven, maintain a gentle simmer.
⏱️ 60 min - 8
During the final 15-20 minutes of cooking, remove the lid (or set multi-cooker to sauté/reduce if available). Skim off any foam or impurities that rise to the surface of the stew. Allow the sauce to simmer uncovered and reduce slightly, thickening to your desired consistency.
⏱️ 10 min - 9
Once the short ribs are tender and the sauce is rich and thickened, the Galbi Jjim is ready. Ladle into serving bowls, garnish with toasted sesame seeds, and serve hot, typically with steamed rice.