Servings
Font
Back
5.0 from 18 votes

Galbi Jjim (Korean Braised Short Ribs)

This is Korean food at its best. The combination of sweet yet savory, juicy yet melt in your mouth tender beef ribs with a great depth of flavor.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6
Calories: 662 kcal
Course: Main Course
Cuisine: Korean

Ingredients

Ingredients for Galbi jjim sauce
  • 1 cup soy sauce (Jin Ganjang)
  • 1/2 cup sugar
  • 1/2 cup mirin or sake
  • 2 Tbsp honey (+ 1 tsp as a finish)
  • 4 Tbsp sesame oil (add 2 Tbsp right before finish)
  • 1/2 tsp sesame seeds
  • 1/8 tsp black pepper
  • 2-3 Tbsp garlic (chopped)
  • 2 Tbsp green onion (chopped)
  • 1/2 talk green onion (whole for broth)

Instructions

    Cup of Yum
  1. Soak dried shitake mushrooms in warm water. Fully immerse mushrooms in water by adding weight on top. This will help reconstitute mushrooms quicker.
  2. Peel and cut radish and carrots into roughly into 1.5 inch pieces.
  3. Rinse ribs in cold water to get rid of any bone fragments.
  4. Trim any excess fat and score center of the ribs so that the meat will cook faster and also absorb the sauce more readily.
  5. Add cleaned and trimmed ribs to a large enough pot and fill with cold water. Bring water with ribs to a quick boil and flash cook the ribs for 3~5 min.
  6. Turn off heat. Drain and discard all liquid.
  7. Make the sauce by mixing all sauce ingredients listed above EXCEPT for 3 T soy sauce, 1 tsp honey, 2 T sesame oil. You will be adding the additional soy sauce, honey and sesame oil to taste later on.
  8. Add sauce to pot with ribs. Turn heat to med-high and cook ribs in sauce for 5 min.
  9. Add water and bring back to boil.
  10. Add radish and additional green onion for extra flavor. Simmer for 30 min.
  11. Mushrooms should be fully soaked by now. Rinse and quarter shitake mushrooms like so.
  12. If using canned chestnut, just drain. If not, you will have to peel your own
  13. After simmering for 30 min., add carrots and mushrooms. Continue to simmer.
  14. After 20 min or so, add chestnuts. Optionally add dried jujube dates.
  15. Simmer for another 1 hr or so (total 1:50 min~ 2 hrs) until the meat is fully tender. Best way to check the tenderness is to tear a little piece off and taste.
  16. When it’s almost done, taste the meat to see how you like it. Add more soy sauce (up to 2 T) and touch of honey (1 tsp) to taste.
  17. Galbi jjim produces a LOT of fat and you need to skim the fat before you serve. My tip for trimming off fat is to cool the stew in the fridge for several hours or in colder climates, leave it outside. Then skim off the hardened fat from the top.
  18. After removing the fat solids, add 2 T sesame oil and reheat Galbi jjim before serving.

Notes

  • Freeze leftovers for later. It will reheat nicely. Vegetables will be a bit mushy though.
  • Save every bit of leftover Galbijjim liquid and make Kimchi Jjigae with it. You will end up with a very hearty Kimchi Jjigae~

Nutrition Information

Calories 662kcal (33%) Carbohydrates 45g (15%) Protein 47g (94%) Fat 32g (49%) Saturated Fat 10g (50%) Cholesterol 130mg (43%) Sodium 2480mg (103%) Potassium 1169mg (33%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 3425IU (69%) Vitamin C 19.7mg (22%) Calcium 53mg (5%) Iron 6.2mg (34%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 662

% Daily Value*

Calories 662kcal 33%
Carbohydrates 45g 15%
Protein 47g 94%
Fat 32g 49%
Saturated Fat 10g 50%
Cholesterol 130mg 43%
Sodium 2480mg 103%
Potassium 1169mg 25%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 3425IU 69%
Vitamin C 19.7mg 22%
Calcium 53mg 5%
Iron 6.2mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.