Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Traditional Korean Galbi Jjim Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 82 reviews

Traditional Galbi Jjim is a classic Korean braised beef short ribs dish known for its rich, savory, and slightly sweet flavor profile. The ribs are first soaked to remove excess blood, then simmered slowly in a fragrant sauce made with soy, Asian pear, garlic, ginger, and aromatics alongside hearty vegetables like carrots, daikon radish, and potatoes. This comforting dish is perfect for special occasions or cozy family meals.

  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings

Ingredients

Beef and Marinade

  • 3 pounds beef short ribs (bone-in)
  • Cold water for soaking
  • ½ cup soy sauce
  • 2 cups water or beef broth
  • 1 Asian pear (peeled and grated) or 1 small apple
  • ¼ cup brown sugar
  • 3 tablespoons rice wine or mirin
  • 6 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper

Vegetables and Garnish

  • 1 large onion (quartered)
  • 2 carrots (cut into large chunks)
  • 1 small daikon radish (cut into chunks)
  • 2 medium potatoes (quartered)
  • 4–5 dried shiitake mushrooms (optional)
  • 8–10 chestnuts (optional)
  • Sliced green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Soak the short ribs: Place the beef short ribs in a large bowl and cover with cold water. Let them soak for 1 hour, changing the water once or twice to remove excess blood and impurities. Drain and rinse the ribs well.
  2. Prepare the braising sauce: In a blender or mixing bowl, combine soy sauce, water or beef broth, grated Asian pear (or apple), brown sugar, rice wine or mirin, minced garlic, grated ginger, sesame oil, and black pepper. Blend or mix until all ingredients are well combined.
  3. Parboil the ribs: Place the ribs in a pot of boiling water and cook for 5–7 minutes. This step helps remove impurities and excess fat. Drain and rinse the ribs under cold water, removing any foam or residue.
  4. Simmer the ribs: Add the rinsed ribs to a Dutch oven or heavy pot along with the prepared braising sauce. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 1½ hours to slowly tenderize the meat.
  5. Add vegetables and continue cooking: Add the quartered onion, large carrot chunks, daikon radish pieces, quartered potatoes, dried shiitake mushrooms, and chestnuts if using. Continue cooking uncovered or partially covered for another 45 to 60 minutes, or until the meat is very tender and the vegetables are soft.
  6. Finish the sauce: Skim off any excess fat from the surface if necessary. Allow the stew to simmer uncovered for a few more minutes until the sauce thickens slightly and develops a glossy finish.
  7. Serve and garnish: Transfer the Galbi Jjim to a serving dish. Garnish with sliced green onions and sesame seeds. Serve hot alongside steamed rice and traditional Korean side dishes for a complete meal.

Notes

  • You can substitute Asian pear with a small apple if not available; it helps tenderize the meat and adds natural sweetness.
  • Dried shiitake mushrooms and chestnuts are optional but add a lovely texture and flavor to the dish.
  • Simmering times may vary depending on the thickness of the ribs; ensure the meat is very tender before serving.
  • Remove excess fat for a cleaner broth and richer presentation.
  • Serve with steamed white rice and Korean banchan (side dishes) like kimchi or pickled radishes.
  • Author: Madelynn
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean

Find it online: https://allyumcooks.com/traditional-korean-galbi-jjim-recipe/