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Galbi Jjim Recipe (Korean Short Ribs)

Galbi Jjim is a comforting dish of Korean braised beef short ribs slow cooked until they become incredibly tender and infused with a rich, savory sauce.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Servings: 8
Calories: 347 kcal
Course: Main Course
Cuisine: Korean

Ingredients

  • 6 dried shiitake mushrooms
  • 1 Asian pear chopped
  • 5 garlic cloves minced
  • 1 tablespoon minced ginger
  • ½ cup soy sauce
  • ½ cup mirin
  • 1 cup dashi (I use HonDashi dashi powder mixed with 1 cup water)
  • 3 pounds beef short ribs
  • salt and pepper to taste
  • 2 tablespoons Gochugaru divided (Korean Red Pepper Flakes – Optional, for spicy)
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 1-2 red chilies chopped (optional, for spicy)
  • 8 ounces potatoes 227 g, chopped
  • 8 ounces carrots 227 g, chopped

Instructions

    Cup of Yum
  1. Soak the dried shiitake mushrooms in very hot water for 20 minutes to rehydrate. When soft, remove and slice (discarding the stems). Reserve the mushroom soaking water.
  2. Preheat oven to 325 degrees F (163 C).
  3. Add the Asian pear, garlic, and ginger to a food processor. Puree until smooth. Add a couple tablespoons water if needed for a smoother texture.
  4. Make the Braising Liquid. Mix the pear puree in a large bowl with the soy sauce, mirin, dashi, and 1 cup reserved mushroom soaking liquid. Set aside.
  5. Heat the oil in a large oven-safe pot or Dutch oven to medium heat. Season the short ribs with salt and pepper (and 1 tablespoon gochugaru, if using). Sear the ribs 2-3 minutes per side (in batches, if needed) to brown them. Set them aside on a plate.
  6. To the same pot, add the onion, celery, and red chilies. Cook 4-5 minutes to soften.
  7. Return the short ribs to the pot along with any accumulated juices, then pour in the braising liquid and reserved mushrooms. Add 1 tablespoon gochugaru (optional, for spicy).
  8. Cover and bake for 1 hour. Alternatively, you can cover and simmer on low heat.
  9. Skim any fat from the top of the pot, if desired, then cover again and braise for 1 more hour. Check the short ribs for doneness. They should be fork tender and ready to fall off the bone. You may need more time depending on the size of the ribs.
  10. Skim again if desired (you can also remove the ribs, strain the solids from the liquid for a smoother sauce), then add the potatoes and carrots. Bake (or simmer), uncovered, 15-20 minutes, or until the vegetables are tender.
  11. Serve.

Notes

  • Serving Options: Serve galbi jjim straight out of the pot. It’s great with steamed rice, spicy kimchi, or other Korean banchan (side dishes).
  • OPTIONAL: For more flavor development, remove the pot from heat once the short ribs are fork tender and let rest for 4 hours, or overnight in the refrigerator (after cooling). This will help meld the overall flavors. Then, proceed with the potatoes and carrots.

Nutrition Information

Calories 347kcal (17%) Carbohydrates 22g (7%) Protein 27g (54%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 73mg (24%) Sodium 924mg (39%) Potassium 874mg (25%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 5413IU (108%) Vitamin C 18mg (20%) Calcium 55mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 22g 7%
Protein 27g 54%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 73mg 24%
Sodium 924mg 39%
Potassium 874mg 19%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 5413IU 108%
Vitamin C 18mg 20%
Calcium 55mg 6%
Iron 4mg 22%

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