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Galbijjim (braised beef short ribs)
4.6 from 678 votes

Galbijjim (braised beef short ribs)

Galbijjim is a braised beef short ribs dish cooked with a flavorful liquid made from soy sauce, honey, sugar, rice wine, and grated Asian pear. It includes aromatics such as onion, ginger, garlic, and scallions, along with vegetables like Korean radish, shiitake mushrooms, and carrot. The dish is rich and tender, with meat slowly braised to fall-off-the-bone softness.

Prep Time
30 mins
Cook Time
1 hr 20 mins
Additional Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Asian, Korean

Ingredients

  • 3 pounds beef short ribs meaty
  • 1/2 onion
  • 3 - 4 ginger thin slices about 1-inch rounds
  • 5 garlic cloves
  • 2 scallions white parts
Braising Liquid:
  • 1/2 cup soy sauce
  • 2 tablespoons sugar adjust to taste
  • 2 tablespoons honey
  • 1/4 cup cooking rice wine or Korean matsul/mirim or mirin
  • 1/2 Asian pear grated (about 1/2 cup, medium
  • 1/2 onion small, grated
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger grated
  • 1/2 teaspoon black pepper
  • 2 tablespoons sesame oil
Vegetables:
  • 10 ounces Korean radish cut into large chunks (about 1-1/2-inch cubes)
  • 3 - 4 dried shiitake mushrooms soaked and quartered
  • 1 carrot cut into large chunks (about 1 inch long, large
  • 2 scallion green parts
Optional garnishes:
  • 6 chestnuts peeled fresh
  • 4 dried jujube up to 6; Korean dates
  • 10 gingko nuts or 1 tablespoon pine nuts

Instructions

    Cup of Yum
  1. Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
  2. In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
  3. Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.) 
  4. Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
  5. Meanwhile, prepare the vegetables and optional garnish.
  6. Add 2.5 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
  7. Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

Notes

  • Adjust the braising heat and time to achieve desired tenderness and sauce consistency: medium low heat with longer time yields softer meat and more sauce; medium heat shortens cooking and thickens sauce.
  • Leaving the pot uncovered during the last 10 minutes helps create a shiny glaze on the ribs.
  • You may prepare the ribs up to the blanching and braising liquid step ahead of time, then finish braising when ready to serve.