Galbi jjim, a beloved Korean braised short rib dish, is a comforting masterpiece of tender beef short ribs slow-cooked in a sweet-savory sauce with vegetables like carrots, radish, and potatoes. Known for its rich, melt-in-your-mouth texture and umami-packed flavor, it’s a staple at family gatherings and special occasions. This detailed recipe guides you through making authentic galbi jjim at home, with tips to achieve that restaurant-quality depth of flavor.
Ingredients (Serves 4)
For the Short Ribs:
- 3 lbs (1.4kg) beef short ribs (bone-in, English-cut)
- 1 medium onion, quartered
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds, toasted (for garnish)
For the Marinade and Braising Sauce:
- ½ cup soy sauce
- ¼ cup sugar (white or brown)
- 2 tbsp sesame oil
- 2 tbsp mirin (or rice wine)
- 1 tbsp minced garlic
- 1 tsp minced ginger
- ½ Asian pear, grated (or ¼ cup pear juice)
- ½ tsp black pepper
- 1 tbsp honey (optional, for extra gloss)
- 2 cups water (or beef broth for richer flavor)
For the Vegetables:
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 medium Korean radish (daikon), peeled and cut into 1-inch chunks
- 2 medium potatoes, peeled and cut into 1-inch chunks
- 4–6 shiitake mushrooms, stems removed and halved
- 1 small onion, sliced
- 2–3 dried jujubes (optional, for subtle sweetness)
- 1 red chili pepper, sliced (optional, for color and mild heat)
- 1 green chili pepper, sliced (optional)
For Thickening (Optional):
- 1 tbsp cornstarch mixed with 2 tbsp cold water
Equipment Needed
- Large pot or Dutch oven with lid
- Large bowl (for soaking ribs)
- Tongs
- Grater (for pear)
- Strainer or cheesecloth (for skimming)
- Wooden spoon
Step-by-Step Instructions
Step 1: Prepare the Short Ribs
Start by cleaning the short ribs to remove blood and impurities, which ensures a clearer broth. Place the ribs in a large bowl and cover with cold water. Soak for 30 minutes, changing the water once or twice as it turns pink. Drain and pat the ribs dry with paper towels.
Pro Tip: Soaking is key for a clean-tasting dish, but don’t skip it even if pressed for time.
Step 2: Parboil the Ribs
In a large pot, add the soaked ribs and cover with fresh water. Bring to a boil over high heat, then reduce to medium and simmer for 5–7 minutes, skimming off any foam or fat that rises to the surface. Drain the ribs, rinse under cold water to remove impurities, and discard the boiling water. Clean the pot for the next step.
Pro Tip: Parboiling removes excess fat and creates a cleaner, less greasy final dish.
Step 3: Make the Marinade
In a bowl, combine ½ cup soy sauce, ¼ cup sugar, 2 tbsp sesame oil, 2 tbsp mirin, 1 tbsp minced garlic, 1 tsp minced ginger, ½ grated Asian pear (or ¼ cup pear juice), ½ tsp black pepper, and 1 tbsp honey (if using). Whisk until the sugar dissolves. The pear acts as a natural tenderizer, giving the ribs their signature softness.
Pro Tip: If you don’t have Asian pear, substitute with apple juice or a pinch of baking soda.
Step 4: Braise the Ribs
Return the parboiled ribs to the clean pot. Pour the marinade over the ribs, add 2 cups water (or beef broth), and the quartered onion. Stir to coat the ribs evenly. Bring to a boil over high heat, then reduce to low, cover, and simmer for 1 hour, stirring occasionally. Skim off any excess fat or foam during cooking for a clearer sauce.
Pro Tip: Use a tight-fitting lid to trap moisture, ensuring the ribs stay tender.
Step 5: Add the Vegetables
After 1 hour, check the ribs—they should be starting to soften. Add the carrots, Korean radish, potatoes, shiitake mushrooms, sliced onion, and dried jujubes (if using). Stir gently to submerge the vegetables in the sauce. Cover and simmer for another 30–45 minutes, until the ribs are fork-tender and the vegetables are soft but not mushy.
Pro Tip: Cut vegetables into similar sizes for even cooking, and add delicate items like mushrooms later if you prefer them firmer.
Step 6: Thicken the Sauce (Optional)
For a glossy, restaurant-style sauce, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir it into the pot and simmer uncovered for 5 minutes, stirring gently, until the sauce thickens slightly. Taste and adjust seasoning with a splash of soy sauce or sugar if needed.
Step 7: Garnish and Serve
Transfer the galbi jjim to a large serving platter or individual bowls, ensuring each portion has ribs and vegetables. Sprinkle with toasted sesame seeds and chopped green onions for garnish. If using, add sliced red and green chili peppers for color. Serve hot with steamed short-grain rice and banchan like kimchi or pickled radish.
Serving Tip: Galbi jjim is a hearty dish, so a simple side of rice and light banchan balance its richness.
Nutritional Information (Per Serving, Approx.)
- Calories: 600–700 kcal (varies based on rib fat content and portion size)
- Protein: 35g
- Fat: 40g (mostly from short ribs)
- Carbohydrates: 30g (from vegetables and sauce)
- Sodium: 1200–1500mg (from soy sauce and optional broth)
- Fiber: 4g
Note: Values are estimates and depend on portion size and ingredients. Galbi jjim is rich in protein but high in fat and sodium, so enjoy in moderation. The vegetables add fiber and nutrients, balancing the meal.
Reheating and Storage
- Storage: Store leftover galbi jjim in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even tastier the next day. For longer storage, freeze in portioned containers for up to 2 months.
- Reheating: Reheat refrigerated galbi jjim in a pot over low heat, adding a splash of water or broth to loosen the sauce. Stir gently to avoid breaking the vegetables, and heat for 10–15 minutes until warmed through. For frozen galbi jjim, thaw in the fridge overnight before reheating. Alternatively, microwave in a covered dish for 2–4 minutes, stirring halfway.
- Freezing Tip: Remove bones before freezing to save space and make reheating easier.
Tips for Perfect Galbi Jjim
- Choose Quality Ribs: English-cut short ribs (cut parallel to the bone) are ideal for even cooking and presentation.
- Adjust Sweetness: Taste the sauce during braising and tweak with sugar or honey to suit your preference.
- Make Ahead: Galbi jjim tastes better the next day, so prepare it in advance for stress-free entertaining.
- Vegetarian Option: Swap ribs for king oyster mushrooms or seitan, using vegetable broth and the same marinade.
- Skim Fat: For a less oily dish, refrigerate after cooking, skim solidified fat from the surface, then reheat.
Why You’ll Love This Recipe
Galbi jjim is the ultimate Korean comfort food, perfect for cozy dinners or impressing guests at a special occasion. Its tender, fall-off-the-bone ribs and flavorful sauce make every bite a delight, while the vegetables add heartiness and balance. This recipe brings the warmth of a Korean family table to your kitchen, with straightforward steps that yield incredible results.
