Galbi-jjim (Korean Braised Short Ribs)
Galbi-jjim (Korean Braised Short Ribs)
Ingredients
For the Short Ribs
- 2 pounds beef short ribs, flanken-cut or bone-in
- as needed water, for soaking and boiling
For the Marinade/Braising Liquid
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/2 Asian pear, grated, or 1/4 cup apple juice
- 1/4 cup water or beef broth
- 1/2 medium onion, grated or finely chopped
- 1/4 teaspoon black pepper
For the Vegetables & Aromatics
- 2 medium carrots, peeled and cut into large chunks or flower shapes
- 1 daikon radish, peeled and cut into large chunks
- 4-5 dried shiitake mushrooms, rehydrated and stemmed, or fresh mushrooms
- 1/2 cup jujubes, optional
- 1/4 cup chestnuts, peeled, optional
- 2-3 green onions, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Soak the ribs for at least 1-2 hours, or preferably 3-4 hours, changing the water every hour, to draw out excess blood and impurities.
⏱️ 240 min
- 2
After soaking, drain the ribs and rinse them thoroughly under cold running water. Place the rinsed ribs in a large pot and cover with fresh cold water. Bring to a boil over high heat.
⏱️ 5 min
- 3
Once boiling, continue to boil for 5-10 minutes. Skim off any foam and impurities that rise to the surface. Drain the ribs in a colander and rinse each piece thoroughly under cold running water to remove any remaining scum or bone fragments. Set aside.
⏱️ 15 min
- 4
In a large bowl, combine all the marinade ingredients: soy sauce, mirin, brown sugar, sesame oil, minced garlic, minced ginger, grated Asian pear (or apple juice), water or beef broth, grated or finely chopped onion, and black pepper. Whisk well until the sugar is dissolved and all ingredients are thoroughly combined.
⏱️ 10 min
- 5
Add the blanched and rinsed short ribs to the marinade bowl. Toss to ensure all ribs are well coated. Cover the bowl and refrigerate for at least 2-3 hours, or overnight for best flavor.
⏱️ 180 min
- 6
Peel and cut carrots and daikon radish into large, bite-sized pieces. If desired, use a small cookie cutter or knife to shape them into flowers or decorative patterns. If using dried shiitake mushrooms, rehydrate them in warm water for about 20-30 minutes until soft. Squeeze out excess water and remove the tough stems. Cut larger caps in half. Have optional jujubes and chestnuts ready.
⏱️ 20 min
- 7
Transfer the marinated short ribs and all the marinade liquid to a large pot or Dutch oven. Add enough water or beef broth (typically 2-3 cups, or enough to almost cover the ribs) to the pot. Bring the liquid to a boil over high heat.
⏱️ 10 min
- 8
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour.
⏱️ 60 min
- 9
After 1 hour of simmering, add the prepared carrots, daikon radish, shiitake mushrooms, jujubes, and chestnuts (if using) to the pot. Gently stir to combine.
⏱️ 5 min
- 10
Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender and the short ribs are fork-tender and easily pull from the bone. The sauce should have thickened slightly.
⏱️ 45 min
- 11
Taste the sauce and adjust seasonings if necessary (e.g., add a pinch more sugar or soy sauce to taste). Remove from heat.
⏱️ 5 min
- 12
Garnish with chopped green onions and a sprinkle of sesame seeds before serving. Serve hot with a bowl of steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Galbi-jjim (Korean Braised Short Ribs)
For the Short Ribs
- 2 pounds beef short ribs, flanken-cut or bone-in
- as needed water, for soaking and boiling
For the Marinade/Braising Liquid
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/2 Asian pear, grated, or 1/4 cup apple juice
- 1/4 cup water or beef broth
- 1/2 medium onion, grated or finely chopped
- 1/4 teaspoon black pepper
For the Vegetables & Aromatics
- 2 medium carrots, peeled and cut into large chunks or flower shapes
- 1 daikon radish, peeled and cut into large chunks
- 4-5 dried shiitake mushrooms, rehydrated and stemmed, or fresh mushrooms
- 1/2 cup jujubes, optional
- 1/4 cup chestnuts, peeled, optional
- 2-3 green onions, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Place the beef short ribs in a large bowl and cover with cold water. Soak the ribs for at least 1-2 hours, or preferably 3-4 hours, changing the water every hour, to draw out excess blood and impurities.
⏱️ 240 min - 2
After soaking, drain the ribs and rinse them thoroughly under cold running water. Place the rinsed ribs in a large pot and cover with fresh cold water. Bring to a boil over high heat.
⏱️ 5 min - 3
Once boiling, continue to boil for 5-10 minutes. Skim off any foam and impurities that rise to the surface. Drain the ribs in a colander and rinse each piece thoroughly under cold running water to remove any remaining scum or bone fragments. Set aside.
⏱️ 15 min - 4
In a large bowl, combine all the marinade ingredients: soy sauce, mirin, brown sugar, sesame oil, minced garlic, minced ginger, grated Asian pear (or apple juice), water or beef broth, grated or finely chopped onion, and black pepper. Whisk well until the sugar is dissolved and all ingredients are thoroughly combined.
⏱️ 10 min - 5
Add the blanched and rinsed short ribs to the marinade bowl. Toss to ensure all ribs are well coated. Cover the bowl and refrigerate for at least 2-3 hours, or overnight for best flavor.
⏱️ 180 min - 6
Peel and cut carrots and daikon radish into large, bite-sized pieces. If desired, use a small cookie cutter or knife to shape them into flowers or decorative patterns. If using dried shiitake mushrooms, rehydrate them in warm water for about 20-30 minutes until soft. Squeeze out excess water and remove the tough stems. Cut larger caps in half. Have optional jujubes and chestnuts ready.
⏱️ 20 min - 7
Transfer the marinated short ribs and all the marinade liquid to a large pot or Dutch oven. Add enough water or beef broth (typically 2-3 cups, or enough to almost cover the ribs) to the pot. Bring the liquid to a boil over high heat.
⏱️ 10 min - 8
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour.
⏱️ 60 min - 9
After 1 hour of simmering, add the prepared carrots, daikon radish, shiitake mushrooms, jujubes, and chestnuts (if using) to the pot. Gently stir to combine.
⏱️ 5 min - 10
Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender and the short ribs are fork-tender and easily pull from the bone. The sauce should have thickened slightly.
⏱️ 45 min - 11
Taste the sauce and adjust seasonings if necessary (e.g., add a pinch more sugar or soy sauce to taste). Remove from heat.
⏱️ 5 min - 12
Garnish with chopped green onions and a sprinkle of sesame seeds before serving. Serve hot with a bowl of steamed rice.
⏱️ 5 min