Galbi Jjim aka Korean Braised Short Ribs

Rich, savory, fall-off-the-bone tenderness. Galbi Jjim aka Korean Braised Beef Short Ribs is a decadent, holiday-worthy recipe that’s all kinds of comfort!

I grew up eating Galbi Jjim, Korean Braised Beef Short Ribs.

Galbi Jjim was holiday food. Not for everyday. But for birthdays, Christmas, and Thanksgiving. And when special friends came over for dinner.

Decadent, luscious sauce. Melt-in-your-mouth, tender beef. Yes, this recipe was reserved for the most special of occasions.

And now, you can make it at home!

two hands holding a pot of galbi jjim (korean braised short ribs) with dark background

What is Galbi Jjim?

Galbi Jjim is Korean braised beef short ribs. Out of all the dishes in the Korean family of braised, stewed dishes — Galbi Jjim stands out as special, holiday food.

Thick and meaty beef short ribs are braised in pureed onion, pear, garlic, and soy sauce. The result: tender chunks of beef that fall off the bone! Luscious sauce with stewed daikon and red dates make this dish truly special!

All that braised deliciousness is perfect for cold weather. Cozy, luscious, rich decadence!

And this one-pot recipe couldn’t be easier.

What’s the difference between Galbi Jjim and LA Galbi?

Galbi Jjim and LA Galbi are both special Korean dishes made from beef ribs. But the difference lies in the way they’re butchered and cooked.

Galbi Jjim is braised over a long time. Thick, chunky beef short ribs are stewed until soft and tender. The marrow in the bones also release, creating a rich, stewy, decadent sauce.

LA Galbi is quick-grilled. A Korean American innovation, beef short ribs are cut thinly across the grain. LA GAlbi is easy and quick to BBQ.

Ingredients:

  • Beef Short Ribs. Look for thick, well-marbled, bone-in beef short ribs that are trimmed of fat.
  • Pear. Adds sweetness and texture.
  • Onion, Garlic, Ginger. The essential aromatics.
  • Daikon + Carrots. Adds flavorful heft and body to the sauce. Not the same without it!
  • Dried Red Dates (Jujubes). A classic addition that adds sweetness and that special Korean flavor.
  • Soy Sauce. For this recipe, do not use low sodium soy sauce. I find it makes for a flat-tasting sauce with a strange metallic aftertaste.
  • Sugar. The flavor profile of Galbi Jjim is salty-sweet. You’ll need sugar to balance out the soy sauce.
  • Mirin. Korean sweet cooking wine. When reduced, the flavor concentrates.
hands holding bowl of Korean braised short ribs and rib at table set for a meal

Where can I find Beef Short Ribs?

If you’ve ever made French Short Ribs with Red Wine, these are the same ribs needed for Korean Braised Beef Ribs. Look for thick, meaty ribs with even marbling.

There are 4 places where you can purchase beef short ribs for this Galbi Jjim recipe:

  • Korean Grocery Store (Galleria, H Mart, Paldo World)
  • Asian/Chinese Grocery Store (T & T, Food World, Ranch Market)
  • Local Grocery Store (No Frills, President’s Choice, Albertson’s, Safeway, Whole Foods)
  • Boutique Butcher Shop (the fancy one that’s not a chain)
  • Costco

Look for bone-in, well-marbled, thick cuts of beef short rib that are trimmed of fat.

Other Korean braised dishes you may love:

How to Make Galbi Jjim (aka Korean Braised Beef Short Ribs):

First, soak the beef short ribs in cold water for 30-60 minutes. This is an important step in Korean cooking to remove the the excess blood from the meat.

Drain and rinse well. Add pureed onion, garlic, ginger, apple or pear. Add soy sauce, sugar, dates, mirin and water. Give it a good stir.

Bring to a boil then lower heat. Cover and simmer vigorously until the meat looks shrunken but is still bouncy. Not done yet, but almost there.

Add daikon and carrot. Simmer vigorously (covered) for 30-45 more minutes.

Reduce the sauce: UNCOVER and simmer vigorously for 15-30 more minutes. Look for thick, rich sauce that clings to the ribs.

Serve Galbi Jjim hot with rice and kimchi. Enjoy!

bowl of galbi jjim (Korean braised short ribs) with rice on grey napkin and wood table

Galbi Jjim aka Korean Braised Beef Short Ribs

The Subversive Table | Lis Lam
Rich, savory, fall off the bone tenderness. A holiday-worthy, meaty dish that's all kinds of comfort!
Prep Time 10 mins
Cook Time 2 hrs
Soaking in Cold Water 30 mins
Course Dinner, Main Course, Stew
Cuisine Korean
Servings 4

Equipment

  • Dutch oven or Large Stockpot
  • Food processor

Ingredients
  

  • 4 lbs beef short ribs

In Food Processor:

  • 1 large onion (peeled + cut into chunks)
  • 1 pear or apple (large) (peeled, cored, cut into chunks – Korean pear, Bosc pear, Bartlett pear, Fuji apple all work well)
  • 8 cloves garlic (peeled)
  • 2 inch ginger (peeled + cut into chunks)

In Dutch Oven:

  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup Mirin (Korean sweet cooking wine)
  • 2 cups water
  • 5 dried red dates or jujubes (I used deseeded ones), optional
  • 1 lb Daikon (peeled + cut into 1-inch half moons)
  • 2 Carrots (peeled + cut into large chunks)

Instructions
 

  • First, soak the beef ribs in cold water for 30 minutes. This is an important step in Korean cooking to remove the the excess blood from the meat.
    stock pot filled with beef short ribs and bloody water
  • Meanwhile, puree the onion, garlic, ginger, pear or apple in a food processor. (Alternately, you can mince the garlic and ginger and grate the onion and pear/apple on a box grater.)
    food processor filled with pureed onion, ginger, garlic, and pear/apple
  • Drain water and rinse short beef ribs well. Add the short beef ribs back to the pot and add the pureed onion, garlic, ginger, pear/apple. Add soy sauce, sugar, dates, mirin, and water direclty on top. Give it a good stir.
    stock pot filled with thick cut beef short ribs, pureed onion, soy sauce
  • Cover and bring to a boil. Lower heat and simmer vigorously (covered) until the meat looks shrunken but is still bouncy, about 1 hour. The meat should not be tender yet but almost there. The braising liquid should look like it's soaked into the meat but there should be a lot of liquid in the pot.
    stock pot of braised beef short ribs
  • Add daikon and carrot. Simmer vigorously (covered) for another 30-45 minutes, until the meat is very tender and falling off the bone. The daikon and carrot should also be soft.
    pot of finished galbi jjim (korean braised short ribs) with gingham towel in corner
  • UNCOVER and simmer vigorously for 15-30 more minutes to reduce the sauce. The sauce should be thick and clinging to the ribs. Some people prefer more liquid in their sauce so feel free to reduce to your preference.
  • Garnish with green onion. Serve hot with rice and kimchi.
    set table with korean food in dark dishes

Notes

*What does a vigorous simmer mean?  This is not a low simmer, with 1 or 2 bubbles coming up from the liquid.  This is a vigorous simmer, with lots of little bubbles coming to the surface.  Bring to a boil first, then lower heat to maintain a gentle yet vigorous bubbling.  
Keyword Beef Short Ribs, Braised, Galbi Jjim
All Recipes, Beef, Braised, Dinner with Friends, Holiday, Korean, Main, Potluck

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