Galbi Jjim (Korean Braised Short Ribs)
Galbi Jjim (Korean Braised Short Ribs)
Ingredients
For the Galbi Jjim
- 3 pounds beef short ribs, flanken-style or English-cut
- 1 yellow onion, sliced
- 6 garlic cloves, whole
- 2 carrots, peeled and cut into 1 1/2-inch chunks
- 2 potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 pound daikon radish, peeled and cut into 1-inch chunks
- 4 green onions, cut into 2-inch pieces
- 4 ounces enoki mushrooms, ends trimmed, separated
For the Braising Liquid
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 1/2 cups water
- 2 tablespoons honey
For Garnish
- 2 green onions, chopped
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Let them soak for 30 minutes to draw out any excess blood. After soaking, drain the ribs and rinse them thoroughly under cold running water. Pat them dry with paper towels.
⏱️ 30 min
- 2
In a large, heavy-bottomed pot or Dutch oven, arrange the rinsed short ribs. Layer the sliced yellow onion, whole garlic cloves, carrot chunks, potato chunks, and daikon radish chunks over and around the ribs. Add the 2-inch pieces of green onions.
⏱️ 10 min
- 3
In a separate bowl, whisk together the soy sauce, mirin, water, and honey to create the braising liquid. Pour this mixture evenly over all the ingredients in the pot.
⏱️ 5 min
- 4
Place the pot over high heat and bring the liquid to a rolling boil. Once boiling, reduce the heat to medium-high, cover the pot with a tight-fitting lid, and continue to cook for 20 minutes.
⏱️ 20 min
- 5
After 20 minutes, carefully remove the lid. Stir the contents of the pot thoroughly, ensuring that all ingredients are submerged in the braising liquid. Gently press down on the ingredients to ensure even cooking.
⏱️ 5 min
- 6
Reduce the heat to a low simmer. Add the enoki mushrooms and the additional chopped green onions (for garnish) to the pot. Cover the pot again and continue to simmer for another 25 minutes, or until the short ribs are fall-off-the-bone tender and the vegetables are cooked through.
⏱️ 25 min
- 7
Taste the braising liquid and adjust seasoning if necessary, adding more soy sauce or honey to your preference. Serve the Galbi Jjim hot, ensuring each serving includes tender short ribs, vegetables, mushrooms, and a generous amount of the rich braising liquid.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Galbi Jjim (Korean Braised Short Ribs)
Ingredients
For the Galbi Jjim
- 3 pounds beef short ribs, flanken-style or English-cut
- 1 yellow onion, sliced
- 6 garlic cloves, whole
- 2 carrots, peeled and cut into 1 1/2-inch chunks
- 2 potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 pound daikon radish, peeled and cut into 1-inch chunks
- 4 green onions, cut into 2-inch pieces
- 4 ounces enoki mushrooms, ends trimmed, separated
For the Braising Liquid
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 1/2 cups water
- 2 tablespoons honey
For Garnish
- 2 green onions, chopped
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Let them soak for 30 minutes to draw out any excess blood. After soaking, drain the ribs and rinse them thoroughly under cold running water. Pat them dry with paper towels.
⏱️ 30 min - 2
In a large, heavy-bottomed pot or Dutch oven, arrange the rinsed short ribs. Layer the sliced yellow onion, whole garlic cloves, carrot chunks, potato chunks, and daikon radish chunks over and around the ribs. Add the 2-inch pieces of green onions.
⏱️ 10 min - 3
In a separate bowl, whisk together the soy sauce, mirin, water, and honey to create the braising liquid. Pour this mixture evenly over all the ingredients in the pot.
⏱️ 5 min - 4
Place the pot over high heat and bring the liquid to a rolling boil. Once boiling, reduce the heat to medium-high, cover the pot with a tight-fitting lid, and continue to cook for 20 minutes.
⏱️ 20 min - 5
After 20 minutes, carefully remove the lid. Stir the contents of the pot thoroughly, ensuring that all ingredients are submerged in the braising liquid. Gently press down on the ingredients to ensure even cooking.
⏱️ 5 min - 6
Reduce the heat to a low simmer. Add the enoki mushrooms and the additional chopped green onions (for garnish) to the pot. Cover the pot again and continue to simmer for another 25 minutes, or until the short ribs are fall-off-the-bone tender and the vegetables are cooked through.
⏱️ 25 min - 7
Taste the braising liquid and adjust seasoning if necessary, adding more soy sauce or honey to your preference. Serve the Galbi Jjim hot, ensuring each serving includes tender short ribs, vegetables, mushrooms, and a generous amount of the rich braising liquid.
⏱️ 5 min