Korea · Meat Dishes
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.
Ingredients
- beef short ribs1200 g
- korean pear1 pcs
- soy sauce120 ml
- korean radish300 g
- carrot1 pcs
- shiitake mushrooms6 pcs
- chestnuts10 pcs
- jujubes6 pcs
- garlic8 cloves
- ginger20 g
- onion0.5
- sesame oil1 tbsp
- brown sugar3 tbsp
- sesame seeds1 tbsp
- spring onion2
Method
- 1Soak 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.
- 2Boil the drained ribs in fresh water 5 minutes, skimming the scum. Drain, rinse the ribs under cold water, and wash out the pot.
- 3Blend 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.
- 4Return 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.
- 5Cut the radish and carrot into large chunks and round off the edges so they don't break apart. Quarter the shiitake caps.
- 6Add 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.
- 7Raise 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.