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.

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

1. Place short ribs in a large pot, cover with 6 cups of water, and bring to a boil.
2. Boil for 5 minutes to remove impurities, then drain and rinse under cold water.
3. Set aside while you prepare the sauce.

Step 2: Make the Braising Sauce

1. 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

1. In a Dutch oven or heavy pot, place short ribs and pour the sauce over them.
2. Bring to a boil, then reduce to a simmer. Cover and cook on low for 1.5 hours, stirring occasionally.

Step 4: Add Vegetables

1. Add carrots, potatoes, and shiitake mushrooms to the pot.
2. Continue simmering uncovered for 30-40 minutes until the sauce thickens and vegetables are tender.

Step 5: Garnish & Serve

1. Transfer short ribs and vegetables to a serving dish.
2. Sprinkle with sesame seeds and sliced green onions.
3. 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.

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Ingredients Equipment Method

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

Equipment

• - Large Dutch oven or heavy pot
• - Cutting board & knife
• Measuring cups and spoons
• - Strainer or slotted spoon
• - Mixing bowl

Method

 

1. #### **Step 1: Blanch the Short Ribs**
2. Place short ribs in a large pot, cover with 6 cups of water, and bring to a boil.
3. Boil for 5 minutes to remove impurities, then drain and rinse under cold water.
4. Set aside while you prepare the sauce.
5. #### **Step 2: Make the Braising Sauce**
6. In a mixing bowl, whisk together soy sauce, brown sugar, mirin, honey, garlic, ginger, onion, pear puree, sesame oil, black pepper, and beef broth.
7. #### **Step 3: Braise the Short Ribs**
8. In a Dutch oven or heavy pot, place short ribs and pour the sauce over them.
9. Bring to a boil, then reduce to a simmer. Cover and cook on low for **1.5 hours**, stirring occasionally.
10. #### **Step 4: Add Vegetables**
11. Add carrots, potatoes, and shiitake mushrooms to the pot.
12. Continue simmering uncovered for **30-40 minutes** until the sauce thickens and vegetables are tender.
13. #### **Step 5: Garnish & Serve**
14. Transfer short ribs and vegetables to a serving dish.
15. Sprinkle with sesame seeds and sliced green onions.
16. Serve hot with steamed rice or Korean side dishes.