Want a Korean Braised Short Ribs recipe that brings deep, rich flavors to your dinner table? You’re in the right place! This dish, also known as Galbi Jjim, is a slow-braised Korean classic featuring tender beef short ribs cooked in a savory, slightly sweet soy-based sauce with vegetables.
This recipe transforms tough short ribs into melt-in-your-mouth, fall-off-the-bone perfection with just a little effort. Whether you’re preparing a special meal or craving comfort food, these Korean Braised Short Ribs are packed with umami flavor and guaranteed to impress.
Kitchen Equipment Needed
- Large Dutch oven or heavy pot
- Cutting board & knife
- Measuring cups and spoons
- Strainer or slotted spoon
- Mixing bowl
Ingredients Overview
- Beef Short Ribs: The star of the dish, slow-braised for tenderness.
- Soy Sauce & Brown Sugar: Create a perfect balance of savory and sweet.
- Vegetables & Aromatics: Carrots, onions, and garlic add depth to the sauce.
Ingredients
For the Short Ribs
- 3 lbs bone-in beef short ribs
- 6 cups water (for initial blanching)
For the Braising Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin (or rice wine)
- 1 tablespoon honey
- 5 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 small onion, finely chopped
- 1 Asian pear, grated (or 1/4 cup apple puree)
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1/2 teaspoon red pepper flakes (optional)
For the Vegetables
- 2 medium carrots, cut into chunks
- 1 large potato, peeled and cubed
- 1 cup shiitake mushrooms (optional)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Directions
Step 1: Blanch the Short Ribs
- Place short ribs in a large pot, cover with 6 cups of water, and bring to a boil.
- Boil for 5 minutes to remove impurities, then drain and rinse under cold water.
- Set aside while you prepare the sauce.
Step 2: Make the Braising Sauce
- In a mixing bowl, whisk together soy sauce, brown sugar, mirin, honey, garlic, ginger, onion, pear puree, sesame oil, black pepper, and beef broth.
Step 3: Braise the Short Ribs
- In a Dutch oven or heavy pot, place short ribs and pour the sauce over them.
- Bring to a boil, then reduce to a simmer. Cover and cook on low for 1.5 hours, stirring occasionally.
Step 4: Add Vegetables
- Add carrots, potatoes, and shiitake mushrooms to the pot.
- Continue simmering uncovered for 30-40 minutes until the sauce thickens and vegetables are tender.
Step 5: Garnish & Serve
- Transfer short ribs and vegetables to a serving dish.
- Sprinkle with sesame seeds and sliced green onions.
- Serve hot with steamed rice or Korean side dishes.
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 hours 20 minutes
Nutrition (per serving, ~6 servings)
- Calories: ~480
- Fat: ~30g
- Carbohydrates: ~28g
- Protein: ~32g
Expert Tips
- For Extra Tender Ribs: Cook for an additional 30 minutes on low heat.
- Make It Spicier: Add more red pepper flakes or a tablespoon of gochujang (Korean chili paste).
- Let It Rest: The flavors develop even more if you let the dish sit overnight and reheat before serving.
FAQs
Can I make this in a slow cooker?
Yes! Cook on low for 7-8 hours or high for 4-5 hours after blanching the ribs.
What can I use instead of Asian pear?
Use grated apple or apple juice for a similar sweetness.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Storing & Freezing
- Storing: Keep in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw and reheat in a pot over low heat.
Substitutions & Variations
- Gluten-Free: Use tamari instead of soy sauce.
- Vegetable Version: Substitute beef with tofu or king oyster mushrooms.
- Sweeter Version: Add a splash of pineapple juice.
Korean Braised Short Ribs (Galbi Jjim)
Want a **Korean Braised Short Ribs** recipe that brings deep, rich flavors to your dinner table? You’re in the right place! This dish, also known as **Galbi Jjim**, is a slow-braised Korean classic featuring tender beef short ribs cooked in a savory, slightly sweet soy-based sauce with vegetables.
Equipment
- - Large Dutch oven or heavy pot
- - Cutting board & knife
- Measuring cups and spoons
- - Strainer or slotted spoon
- - Mixing bowl
Ingredients
- #### **For the Short Ribs**
- - 3 lbs bone-in beef short ribs
- - 6 cups water for initial blanching
- #### **For the Braising Sauce**
- - 1/2 cup soy sauce
- - 1/4 cup brown sugar
- - 1/4 cup mirin or rice wine
- - 1 tablespoon honey
- - 5 cloves garlic minced
- - 1 tablespoon ginger grated
- - 1 small onion finely chopped
- - 1 Asian pear grated (or 1/4 cup apple puree)
- - 1 tablespoon sesame oil
- - 1/2 teaspoon black pepper
- - 2 cups beef broth
- - 1/2 teaspoon red pepper flakes optional
- #### **For the Vegetables**
- - 2 medium carrots cut into chunks
- - 1 large potato peeled and cubed
- - 1 cup shiitake mushrooms optional
- - 2 green onions sliced (for garnish)
- - 1 tablespoon sesame seeds for garnish
Instructions
- #### **Step 1: Blanch the Short Ribs**
- Place short ribs in a large pot, cover with 6 cups of water, and bring to a boil.
- Boil for 5 minutes to remove impurities, then drain and rinse under cold water.
- Set aside while you prepare the sauce.
- #### **Step 2: Make the Braising Sauce**
- In a mixing bowl, whisk together soy sauce, brown sugar, mirin, honey, garlic, ginger, onion, pear puree, sesame oil, black pepper, and beef broth.
- #### **Step 3: Braise the Short Ribs**
- In a Dutch oven or heavy pot, place short ribs and pour the sauce over them.
- Bring to a boil, then reduce to a simmer. Cover and cook on low for **1.5 hours**, stirring occasionally.
- #### **Step 4: Add Vegetables**
- Add carrots, potatoes, and shiitake mushrooms to the pot.
- Continue simmering uncovered for **30-40 minutes** until the sauce thickens and vegetables are tender.
- #### **Step 5: Garnish & Serve**
- Transfer short ribs and vegetables to a serving dish.
- Sprinkle with sesame seeds and sliced green onions.
- Serve hot with steamed rice or Korean side dishes.
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