Galbi-jjim (Korean Braised Short Ribs)
Galbi-jjim is Korea's celebration dish — beef short ribs braised low and slow in a dark, glossy soy sauce until the meat slides from the bone. Grated Korean pear tenderizes the beef and lends a clean sweetness that balances the salt, while radish, carrot, shiitake, chestnuts, and jujubes soak up the sauce alongside it. Served at holidays and family gatherings, it's the kind of dish that fills a house with its smell for hours.
Ingredients
- 1200 gbeef short ribs
- 1 pcskorean pear
- 120 mlsoy sauce
- 300 gkorean radish
- 1 pcscarrot
- 6 pcsshiitake mushrooms
- 10 pcschestnuts
- 6 pcsjujubes
- 8 clovesgarlic
- 20 gginger
- 1 tbspsesame oil
- 3 tbspbrown sugar
Method
- Soak the short ribs in cold water 1–2 hours, changing the water once or twice, to draw out the blood. This is what keeps the finished sauce clean rather than murky.
- Boil the drained ribs in fresh water 5 minutes, skimming the scum. Drain, rinse the ribs under cold water, and wash out the pot.
- Blend the peeled Korean pear with the garlic, ginger, and half an onion to a smooth puree. Mix with the soy sauce, brown sugar, sesame oil, and 500 ml water to make the braising liquid.
- Return the ribs to the clean pot, pour over the braising liquid, and bring to a boil. Cover, lower to a gentle simmer, and cook 45–60 minutes, turning the ribs occasionally.
- Cut the radish and carrot into large chunks and round off the edges so they don't break apart. Quarter the shiitake caps.
- Add the radish, carrot, shiitake, chestnuts, and jujubes to the pot and simmer another 30 minutes, uncovered towards the end, until the vegetables are tender and the meat is nearly falling off the bone.
- Raise the heat and reduce the sauce until it thickens to a shiny glaze that coats the ribs. Taste for salt and sugar, scatter with sesame seeds and spring onion, and serve with steamed rice.
FAQ
Both steps are about clarity and clean flavour. Soaking bone-in short ribs in cold water for an hour or two, changing the water once or twice, draws out residual blood that would otherwise make the sauce taste irony and look muddy. The five-minute parboil then releases scum and excess fat, which you skim and discard along with the water. Rinse the ribs and wash the pot before starting the braise proper — this is the step that separates a glossy, clear sauce from a cloudy one.
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