Simple and Delicious Galbi Jjim Recipe
Tender and delicious galbi jjim recipe that is simple. Find out how to make this hearty dish
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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
- Make sure you have a day to cook it, it’s time-consuming
- Rough chop the vegetables. They can break easily if chopped small.
- You can round out the edges of the vegetables but not a must
- To make it spicy, add peppers
Why Do You Soak Short Ribs?
To drain excess blood that you probably don’t want in your dish. It’s typically soaked in cold water overnight, change out the water, and soak it again for 2 hours.
To make it simpler, I soak it for 2 to 4 hours and that’s it.
What Goes Well With Galbi Jjim?
Any side dishes 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!
Most of the time, I eat it with rice and kimchi.
What Cut is Galbi?
Beef short ribs. However, with the higher beef price, you can use beef shank or chuck roast.
Try the recipe and I hope you enjoy it!
Simple Galbi Jjim Recipe
Ingredients
- 3-4 lbs Short ribs, beef shank, or chuck roast Get thick-cut short ribs. Not thin-cut for like LA galbi
- 3 cups water Used to cook
Marinade
- 1 cup regular soy sauce
- 1/3 cup dark soy sauce Can use regular soy sauce instead
- 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. Found at Asian grocery stores or online
- 1 1/4 cup water
- 1/4 cup minced garlic
- 2 tsp minced ginger or 1 tsp ground ginger
- 4 green onions, chopped
- 1/4 cup sesame oil
- cracked black pepper to taste
Vegetables
- 3 carrots, roughly chopped Not required to add. Only used to add color to the dish
- 1 large onions, chopped
- 1/2 Korean radish, peeled and chopped
- 5 shitake mushrooms, stems removed Not required to add. Can use trumpet, white button, or cremini mushrooms
- 4 green or red chili peppers Not required to add but good to make the dish spicy
Instructions
- In a large bowl, add the beef and fill it up with cold water3-4 lbs Short ribs, beef shank, or chuck roast
- Cover the bowl and place it in the refrigerator for two to four hours to draw out the blood
Marinade
- In a bowl, mix soy sauce, brown sugar, Korean cooking wine, water, garlic, ginger, green onions, sesame oil, and black pepper1 cup regular soy sauce, 2/3 cup light or dark brown sugar, 2/3 cup Korean cooking wine (mat-sool or mirim), 1 1/4 cup water, 1/4 cup minced garlic, 2 tsp minced ginger, 4 green onions, chopped, 1/4 cup sesame oil, cracked black pepper to taste, 1/3 cup dark soy sauce
- Vegetables: Roughly peel and chop carrots, onions, radish, and/or mushrooms3 carrots, roughly chopped, 1 large onions, chopped, 1/2 Korean radish, peeled and chopped, 5 shitake mushrooms, stems removed
- Drain the meat from the water
- Boil water in a large pot
- Add the meat and blanch it for about 10 minutes or until brown foam floats up
- Drain and rinse off any small bone pieces off the ribs
- In a large pot, add the meat, water, and marinade sauce3 cups water
- Cook on high and bring it to a boil. Then reduce the heat to medium-low or low
- Simmer for 45 to 60 minutes
- When the meat is tender (a chopstick will easily pierce through the meat), taste a piece of meat to see if the seasoning is to your liking. If not, add what is missing. Sometimes I add more sugar or soy sauce.
- Next add the vegetables3 carrots, roughly chopped, 1 large onions, chopped, 5 shitake mushrooms, stems removed, 1/2 Korean radish, peeled and chopped
- Cook for another 10 to 20 minutes or until the radish and carrots are tender
- Add chili peppers if using it for heat4 green or red chili peppers
- Turn off the stove and let it rest for 15 mintues before serving
