Galbi Jjim (Korean Braised Short Ribs)

Name: Galbi Jjim (Korean Braised Short Ribs)
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Cuisine: Korean
Ingredients: 4 lbs Beef short ribs; 1 large Onion (quartered); 10 cloves Garlic cloves; 3 slices Ginger; 1 medium Asian pear (cut into large chunks); 1 cup Soy sauce; 3 tbsp Korean plum syrup; 2 cups Beef broth; 1/2 tsp Black pepper; 1 tbsp Sesame oil; 12 pieces Chestnuts (peeled (fresh or frozen)); 5 rehydrated Shiitake mushrooms (cut into bite-sized pieces); 2 cups Korean radish (peeled and cut into chunks); 2 medium Carrots (peeled and cut into chunks)

A traditional Korean dish featuring tender beef short ribs braised in a rich, savory, and slightly sweet sauce with various vegetables. Perfect for a hearty meal.

#Korean

#Beef

#Short Ribs

#Braised

#Stew

#Savory

#Traditional

Prepared Short Ribs

Recipe Information

30m

Prep Time

2h 30m

Cook Time

Total Time

Servings

Medium

Korean

English

Nutrition (per serving)

750

Calories

65g

Protein

35g

Carbs

45g

Fat

Sauce ingredients blending

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Galbi Jjim braising in pot

Instructions

0/7 completed

1
Prepare the short ribs by rinsing them thoroughly under cold water to remove any bone fragments or impurities. Blanch them in boiling water for 5-10 minutes, then drain and rinse again.
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10m
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Prepare the short ribs by rinsing them thoroughly under cold water to remove any bone fragments or impurities. Blanch them in boiling water for 5-10 minutes, then drain and rinse again.
10m
Blanching helps to remove excess fat and impurities, resulting in a cleaner broth.
2
Combine all sauce ingredients (onion, garlic, ginger, Asian pear, soy sauce, Korean plum syrup, beef broth, black pepper, and sesame oil) in a blender and blend until smooth.
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15m
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Combine all sauce ingredients (onion, garlic, ginger, Asian pear, soy sauce, Korean plum syrup, beef broth, black pepper, and sesame oil) in a blender and blend until smooth.
15m
Ensure the sauce is well blended for optimal flavor distribution.
3
Place the prepared short ribs in a large pot or Dutch oven. Pour the blended sauce over the ribs, ensuring they are mostly submerged.
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5m
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Place the prepared short ribs in a large pot or Dutch oven. Pour the blended sauce over the ribs, ensuring they are mostly submerged.
5m
Use a pot large enough to comfortably hold the ribs and sauce.
4
Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour.
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1h
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Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour.
1h
A gentle simmer ensures the ribs cook evenly and remain tender.
5
After 1 hour, add the chestnuts, shiitake mushrooms, Korean radish, and carrots to the pot. Stir gently to combine with the ribs and sauce.
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5m
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After 1 hour, add the chestnuts, shiitake mushrooms, Korean radish, and carrots to the pot. Stir gently to combine with the ribs and sauce.
5m
Add harder vegetables earlier to allow them to soften properly.
6
Continue to simmer, covered, for another 1.5 hours, or until the beef short ribs are fork-tender and the sauce has thickened to your desired consistency.
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1h 30m
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Continue to simmer, covered, for another 1.5 hours, or until the beef short ribs are fork-tender and the sauce has thickened to your desired consistency.
1h 30m
Taste and adjust seasoning if necessary. The longer it simmers, the more tender the ribs become.
7
Serve the Galbi Jjim hot, garnished with fresh chopped scallions or sesame seeds if desired.
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1m
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Serve the Galbi Jjim hot, garnished with fresh chopped scallions or sesame seeds if desired.
1m
Pairs wonderfully with a bowl of steamed rice.