Galbi Jjim (Korean Braised Short Ribs)
Galbi Jjim (Korean Braised Short Ribs)
Ingredients
For the Main Dish
- 1.4 kg beef short ribs, cut into 2 inch pieces
- 14 cloves garlic, minced
- 1/2 tablespoon ginger, minced
- 4 potatoes, cut into 1 inch cubes
- 3 carrots, cut into 1 inch long pieces
- 200 g Korean rice cake
- 4 cups water, just to cover the short ribs
For the Sauce
- 2/3 cup soy sauce
- 1 cup mirin
- 1/4 cup gochujang, Korean chili paste
- 4 tablespoons gochugaru, Korean chili flakes
- 1 tablespoon sesame oil
- 1/3 cup brown sugar
- 2 tablespoons Korean rice syrup
For Garnish
- as needed green onion, chopped
- as needed sesame seeds
Instructions
- 1
In a large pot, fill it with enough water to cover the beef ribs and bring it to a rolling boil.
⏱️ 10 min
- 2
Add the beef ribs to the boiling water and blanch for 15 minutes. This helps to remove impurities.
⏱️ 15 min
- 3
Drain the beef ribs, rinse them thoroughly under cold water to remove any scum, and return them to the clean pot.
⏱️ 5 min
- 4
In a separate bowl, whisk together all the sauce ingredients: soy sauce, mirin, gochujang, gochugaru, sesame oil, brown sugar, and Korean rice syrup. This is your pre-mixed sauce.
⏱️ 5 min
- 5
Add the minced garlic and minced ginger to the pot with the blanched beef ribs, along with the pre-mixed sauce.
⏱️ 2 min
- 6
Add 4 cups of water to the pot, ensuring the beef short ribs are just covered. Bring the mixture to a boil over high heat.
⏱️ 10 min
- 7
Once boiling, reduce the heat to medium, cover the pot with a lid, and let it cook for 35 minutes. Stir occasionally during this simmering period to prevent burning.
⏱️ 35 min
- 8
Stir in the carrots and potatoes into the pot and continue to cook, covered, for another 45 minutes, or until they are tender.
⏱️ 45 min
- 9
Add the Korean rice cakes to the pot and cook, covered, for another 15 minutes, or until the rice cakes become soft and chewy.
⏱️ 15 min
- 10
Once the rice cakes are soft, increase the heat to medium-high and cook uncovered for another 10 minutes, stirring frequently, until the sauce reduces to a thick, glossy glaze consistency.
⏱️ 10 min
- 11
Garnish with chopped green onion and a sprinkle of sesame seeds before serving. Enjoy your Galbi Jjim!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Galbi Jjim (Korean Braised Short Ribs)
For the Main Dish
- 1.4 kg beef short ribs, cut into 2 inch pieces
- 14 cloves garlic, minced
- 1/2 tablespoon ginger, minced
- 4 potatoes, cut into 1 inch cubes
- 3 carrots, cut into 1 inch long pieces
- 200 g Korean rice cake
- 4 cups water, just to cover the short ribs
For the Sauce
- 2/3 cup soy sauce
- 1 cup mirin
- 1/4 cup gochujang, Korean chili paste
- 4 tablespoons gochugaru, Korean chili flakes
- 1 tablespoon sesame oil
- 1/3 cup brown sugar
- 2 tablespoons Korean rice syrup
For Garnish
- as needed green onion, chopped
- as needed sesame seeds
Instructions
- 1
In a large pot, fill it with enough water to cover the beef ribs and bring it to a rolling boil.
⏱️ 10 min - 2
Add the beef ribs to the boiling water and blanch for 15 minutes. This helps to remove impurities.
⏱️ 15 min - 3
Drain the beef ribs, rinse them thoroughly under cold water to remove any scum, and return them to the clean pot.
⏱️ 5 min - 4
In a separate bowl, whisk together all the sauce ingredients: soy sauce, mirin, gochujang, gochugaru, sesame oil, brown sugar, and Korean rice syrup. This is your pre-mixed sauce.
⏱️ 5 min - 5
Add the minced garlic and minced ginger to the pot with the blanched beef ribs, along with the pre-mixed sauce.
⏱️ 2 min - 6
Add 4 cups of water to the pot, ensuring the beef short ribs are just covered. Bring the mixture to a boil over high heat.
⏱️ 10 min - 7
Once boiling, reduce the heat to medium, cover the pot with a lid, and let it cook for 35 minutes. Stir occasionally during this simmering period to prevent burning.
⏱️ 35 min - 8
Stir in the carrots and potatoes into the pot and continue to cook, covered, for another 45 minutes, or until they are tender.
⏱️ 45 min - 9
Add the Korean rice cakes to the pot and cook, covered, for another 15 minutes, or until the rice cakes become soft and chewy.
⏱️ 15 min - 10
Once the rice cakes are soft, increase the heat to medium-high and cook uncovered for another 10 minutes, stirring frequently, until the sauce reduces to a thick, glossy glaze consistency.
⏱️ 10 min - 11
Garnish with chopped green onion and a sprinkle of sesame seeds before serving. Enjoy your Galbi Jjim!
⏱️ 1 min