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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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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.