Galbi Jjim (Korean Braised Short Ribs)
For Seollal (Lunar New Year), Chuseok and birthdays, many Korean families put a pot of galbi jjim on the table. Thick bone-in short ribs simmer gently in soy sauce, sugar, grated Asian pear, garlic and ginger until the meat comes away from the bone. Chunks of radish, carrot and shiitake then cook in the same pot, and at the end the sauce is boiled down to a shiny glaze. It takes about 3 1/2 hours, but most of that is the pot simmering on its own, and it reheats well, so it is easy to make ahead.
By Mei Lin Tan
Published
- Prep Time
- 25 mins
- Cook Time
- 2 hrs 30 mins
- Soak
- 30 mins
- Total Time
- 3 hrs 25 mins
- Servings
- 4 servings
How do you make Galbi Jjim (Korean Braised Short Ribs)?
Soak 1.5 kg English-cut beef short ribs in cold water in the fridge for 30 minutes, boil 5 minutes and rinse. Braise covered for 1 1/2 hours in 6 tbsp soy sauce, 3 tbsp brown sugar, grated Asian pear and onion, garlic, ginger, rice wine and 600 ml water. Add radish, carrot and shiitake, simmer 20-25 minutes until fork-tender, then boil the sauce down to a glaze.
- Total time
- 3 hrs 25 mins
- Calories
- 655 per serving
- Protein
- 41 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Braising
Ingredients
Ribs
Braising sauce
Vegetables
To finish
Equipment
Large bowl · Large heavy pot or Dutch oven with a lid, at least 5 L · Colander · Fine grater or blender · Vegetable peeler · Tongs · Slotted spoon · Large spoon for skimming
Quick Directions
Trim and soak the ribs
Trim the ribs and soak them in cold water in the fridge for 30 minutes.
Make the sauce and cut the vegetables
Mix the braising sauce and cut the radish and carrots into 4 cm chunks.
Parboil and rinse the ribs
Boil the ribs for 5 minutes, then rinse them and wash out the pot.
Braise the ribs
Cover and simmer gently for 1 1/2 hours, turning the ribs and skimming the fat.
Add the vegetables, then reduce the sauce
Simmer with the vegetables for 20-25 minutes until fork-tender, then boil the sauce down to a glaze.
Serve
Spoon the glaze over, top with green onions and sesame seeds and serve with rice.
Step-by-Step Instructions
Every step for making galbi jjim (korean braised short ribs), written out in full.
Trim and soak the ribs
Trim off any thick pieces of hard white fat, leaving a thin layer on the meat. Put the ribs in a large bowl, cover them with cold water and refrigerate for 30 minutes. The water draws blood out of the meat and bone, and that blood would otherwise turn into grey scum in the sauce.
Make the sauce and cut the vegetables
While the ribs soak, grate the pear and onion into a bowl on the fine side of the grater, or blend them with the garlic and ginger until smooth. Stir in the garlic and ginger, if you didn't blend them, then the soy sauce, brown sugar, rice wine, black pepper and water, until the sugar dissolves. Cut the radish and carrots into 4 cm chunks and shave the sharp edges off each chunk with a peeler, so they hold their shape in the pot instead of crumbling into the sauce.
Parboil and rinse the ribs
Bring a large pot of water to the boil. Drain the ribs, drop them into the boiling water and boil for 5 minutes, until a thick grey foam rises to the top. Tip them into a colander and rinse each rib under warm running water, rubbing off the scum and any bone chips, then wash out the pot. This quick boil gets rid of most of the blood and loose fat at the start, so the sauce stays clear and glossy rather than muddy, and you have far less to skim later.
Braise the ribs
Put the ribs back in the clean pot, pour the sauce over and bring it to the boil over high heat. Lower the heat until the liquid just bubbles gently, cover and simmer for 1 1/2 hours. Every 30 minutes, turn the ribs so the tops stay moist and spoon off the fat that pools on the surface.
Add the vegetables, then reduce the sauce
Add the radish, carrots, shiitake, chestnuts and jujubes, pushing them down into the liquid. Simmer with the lid ajar for 20-25 minutes, until the meat is fork-tender and pulls away from the bone and a knife slides easily through the radish. If the meat still feels firm, cover and simmer for 15 minutes more. Lift the ribs and vegetables into a wide, shallow serving bowl with a slotted spoon and cover loosely with foil to keep warm. Skim the fat off the sauce, then boil it hard, uncovered, for 8-10 minutes, until it has reduced to about 250 ml (1 cup) and coats a spoon in a glossy glaze. Stir in the sesame oil.
Serve
Spoon the sauce over the ribs and vegetables, turning them so every piece is glazed. Scatter with the green onions and sesame seeds and serve hot with rice.
Recipe Tips
- Make it up to 3 days ahead; it keeps 4 days in all. Transfer the ribs and sauce to a wide, shallow container so they cool quickly, and refrigerate within 2 hours, covered. By morning the fat has set in a firm, pale layer on top that lifts off in pieces.
- Korean radish (mu) is shorter, denser and sweeter than daikon and holds its shape through a long braise. Daikon works fine; cut it into slightly bigger chunks, because it softens faster.
- Keep the braise at a lazy bubble, not a rolling boil. Hard boiling toughens the meat and turns the sauce cloudy.
- Watch the sauce for the last few minutes of boiling. If it goes too far and turns thick and sticky, or starts to catch on the bottom of the pot, take it off the heat and stir in water a tablespoon at a time until it pours like warm syrup.
Variations
- Slow cooker: soak, parboil and rinse the ribs as above, then put them in the slow cooker with the sauce, using 360 ml (1 1/2 cups) water instead of 600 ml. Cook on low for 6 hours, add the vegetables and cook on high for 1 1/2 hours more, until the meat is fork-tender. Lift out the ribs and vegetables, skim off the fat, then boil the sauce hard in a wide pan for 8-10 minutes, until reduced to about 250 ml (1 cup).
- Pressure cooker: soak, parboil and rinse the ribs, then cook them in the sauce, using 360 ml (1 1/2 cups) water, at high pressure for 35 minutes and let the pressure release naturally for 15 minutes. Add the vegetables, cook at high pressure for 5 minutes and release the pressure quickly. Lift out the ribs and vegetables, skim off the fat and boil the sauce on the sauté setting for 10-15 minutes, until reduced to about 250 ml (1 cup).
- Spicy galbi jjim (maeun galbi jjim): stir 2 tbsp gochugaru (Korean chili flakes; or 1 tsp crushed red pepper flakes, much hotter) and 1 tbsp gochujang (Korean red chili paste) into the sauce before braising.
Nutrition (per serving)
| Calories | 655 |
|---|---|
| Protein | 41 g |
| Carbs | 33 g |
| Fat | 38 g |
| Saturated fat | 15 g |
| Fibre | 5 g |
| Sugar | 20 g |
| Sodium | 1500 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool quickly in shallow containers and refrigerate within 2 hours, covered, for up to 4 days. The fat sets on top as it chills; lift it off before reheating.
- Freezer
- Freeze the cooled ribs and sauce in an airtight container for up to 3 months and thaw overnight in the fridge. The radish and carrot turn soft and a little watery after freezing, so if you prefer, freeze the meat and sauce alone and simmer fresh vegetables in the sauce for 20-30 minutes when you reheat.
- Reheat
- Reheat in a covered pot over medium-low heat with a splash of water for 15-20 minutes, turning the ribs now and then, until bubbling and hot through, 74°C (165°F) in the centre of the meat.
Galbi Jjim (Korean Braised Short Ribs) FAQs
What is galbi jjim?
Galbi jjim is Korean braised beef short ribs. Galbi means ribs and jjim means a steamed or braised dish. The ribs simmer in soy sauce, sugar, pear, garlic and ginger with radish, carrot and mushrooms until tender and glossy. It is a classic dish for Seollal (Lunar New Year), Chuseok and family celebrations.
Why do you soak and parboil the short ribs?
Soaking in cold water draws out blood, and a 5-minute boil pulls out the proteins and loose fat that would otherwise rise as grey scum. Rinsing the ribs afterwards means the braise starts clean, so the sauce ends up clearer, glossier and less greasy, with much less skimming.
What cut of short ribs is best for galbi jjim?
Use English-cut short ribs, cut between the bones into thick 5-6 cm pieces with one bone each. They have enough meat and connective tissue to turn tender over 2 hours. Thin flanken-cut ribs, used for LA galbi, are better grilled; they fall apart and lose their bones in a long braise.
Can I make galbi jjim ahead or freeze it?
Yes. It keeps for up to 4 days in the fridge and tastes even better on the second day, and chilling lets you lift the set fat off the top. It freezes for up to 3 months. The radish and carrot soften after freezing, so you can freeze just the meat and sauce and simmer fresh vegetables in it for 20-30 minutes when you reheat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
