Korean Braised Short Ribs (Galbijjim)

An authentic recipe for traditional Korean Galbijjim, highlighting tender braised short ribs glazed in a rich sweet-and-savory soy sauce.

Level Hard Prep 30 min Cook 90 min Servings 4 Score 4.9/10

Ready in

120 min

Makes 4 servings

Prep 30m

Cook 90m

Level Hard

About this recipe

An authentic recipe for traditional Korean Galbijjim, highlighting tender braised short ribs glazed in a rich sweet-and-savory soy sauce.

Traditional Korean braised beef short ribs cooked slowly in a savory-sweet glaze with tender root vegetables.

Soak beef short ribs in cold water for 1 hour to draw out blood, then drain and rinse.
Blanch the ribs in boiling water for 5-10 minutes, then rinse thoroughly under cold water to remove impurities.
In a bowl, mix soy sauce, brown sugar, blended Asian pear, minced garlic, minced ginger, and sesame oil to create the braising sauce.
Place the cleaned ribs into a heavy-bottomed pot, pour the sauce and water over them, and bring to a boil.
Cover, reduce heat to low, and simmer for about 60 minutes until the meat starts becoming tender.
60 min
Add the daikon radish, carrots, and shiitake mushrooms. Continue to simmer uncovered for another 25-30 minutes until vegetables are tender and sauce is reduced and glossy.
30 min

Calories 480

Protein 34g

Carbs 22g

Fat 29g

Fiber 3g

Sugar 15g

Sodium 890mg

Serving Size 1 serving

Prep 30 min

Cook 90 min

Total 120 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An exceptionally tender, sweet, and savory Korean classic that melts in your mouth and satisfies completely.

Traditional Korean braised beef short ribs cooked slowly in a savory-sweet glaze with tender root vegetables.

Summary

An authentic recipe for traditional Korean Galbijjim, highlighting tender braised short ribs glazed in a rich sweet-and-savory soy sauce.

Chill the cooked galbijjim in the refrigerator so the excess fat hardens on top, making it easy to skim off before reheating
Round the sharp edges of the cut daikon and carrots ( tourner method ) so they don't break apart during long braising
Garnish with toasted sesame seeds and shredded egg garnish (jidan) for a festive presentation