Galbi Jjim or Korean Braised Short Ribs

Tender and delicious galbi jjim recipe that is simple. Find out how to make this hearty dish

Galbi jjim or 갈비찜 is a sticky, sweet, salty, and savory dish. It’s so good that it’s consumed quickly with a bowl of rice!

It’s traditionally served for important events including Korean Lunar New Year’s Day, someone’s birthday, or at a wedding.

Cooking Tips

Here are some quick tips

• Galbi jjim is time-consuming to prepare, so plan accordingly.
• Cut the vegetables into large chunks so they hold their shape while cooking.
• Rounding the edges of the vegetables is optional but gives the dish a more traditional look.
• Add chili peppers for extra heat.

Why Do You Soak Short Ribs?

This steps helps draw out excess blood from the ribs, which can result in a cleaner-tasting braising liquid. Traditionally, the ribs are soaked overnight, the water is changed, and then they’re soaked again for a few more hours.

To keep things simple, I typically soak the ribs for 2 to 4 hours.

What Goes Well With Galbi Jjim?

Any Korean side dishes (banchan) and rice. The meat is very flavorful so you don’t need much. But I recommend having it with rice to soak in the delicious sauce!

Basic Sunday

Galbi Jjim Recipe

A delicious sticky, sweet, salty and savory hearty dish that will be finished within minutes! Try the delicious galbi jjim recipe

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Prep Time 3 hours hrs

Cook Time 1 hour hr 1 minute min

Servings: 3

Course: Main Course

Cuisine: Korean

Ingredients Method

Ingredients

  

• 3-4 lbs English-cut short ribs Use thick-cut beef short ribs, not the thin-cut kind used for LA galbi.

Marinade

• 1 cup regular soy sauce Add more if needed after cooking
• 1/3 cup dark soy sauce
• 2/3 cup light or dark brown sugar 1/3 cup two times
• 2/3 cup Korean cooking wine (mat-sool or mirim) Japanese mirim can be used too
• 3 cups water
• 1/4 cup minced garlic
• 2 tsp minced ginger or 1 tsp ground ginger
• 1/4 cup sesame oil
• cracked black pepper to taste

Vegetables

• 3 carrots, roughly chopped into 3" pieces Not required to add. Only used to add color to the dish
• 1/4 Korean radish, peeled and chopped into 3" pieces
• 5 shitake mushrooms, stems removed Can use trumpet, white button, or cremini mushrooms
• 4 4 green onions, cut into 2-inch pieces

Other armomatics

• 3 jujube, rinsed and seeds removed
• 1 tbsp goji berries optional

Method

 

1. In a large bowl, add the beef and fill it up with cold water to fully submerge the meat.
   3-4 lbs English-cut short ribs
2. Cover and refrigerate for 2 to 4 hours to draw out excess blood.

Marinade

1. In a bowl, mix both soy sauces, brown sugar, Korean cooking wine (mirin), water, garlic, ginger, sesame oil, and black pepper
   1 cup regular soy sauce, 2/3 cup light or dark brown sugar, 2/3 cup Korean cooking wine (mat-sool or mirim) , 3 cups water, 1/4 cup minced garlic, 2 tsp minced ginger, 4 4 green onions, cut into 2-inch pieces, 1/4 cup sesame oil, cracked black pepper to taste, 1/3 cup dark soy sauce
2. Boil water in a large pot. Enough to cover the meat.
3. Drain the ribs and add them to the boiling water. Once the water comes back to a boil, blanch for 10 minutes, or until brown foam rises to the surface.
4. Drain the ribs, then rinse thoroughly under cold water to remove any remaining foam and small bone fragments.

Instant Pot Method

1. Add the short ribs, carrots, radish, mushrooms, jujube, and marinade to the Instant Pot. Cook on High Pressure for 25 minutes.
2. Let the Instant Pot naturally release pressure for 10-15 minutes before opening the lid.
3. Add the green onions and goji berries (if using). Turn on the Saute function and cook for about 5 minutes. Serve and enjoy!

Stove Method

1. In a large pot, add the meat and the marinade sauce.
2. Bring to a boil, then reduce the heat to medium-low or low to maintain a gentle simmer.
3. Simmer for 1hr. To check for doneness, pierce the meat with a chopstick. It should slide through easily with little resistance. If not, continue cooking for an additional 15-30 minutes, or longer if needed. Some batches take 2.5 hrs.
4. Next add the vegetables and jujube/goji berries if using
   3 carrots, roughly chopped into 3" pieces, 1/4 Korean radish, peeled and chopped into 3" pieces, 3 jujube, rinsed and seeds removed, 1 tbsp goji berries, 5 shitake mushrooms, stems removed
5. Cook for another 10 to 20 minutes or until the radish and carrots are tender.
6. Taste the sauce and add more soy sauce, sugar, or water if desired.
7. Turn off the stove and let it rest for 15 minutes before serving