Rice Medium

Korean Braised Short Rib Rice Bowl

Quick answer

Total time: 110 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

Galbi deopbap is a Korean rice bowl topped with beef short ribs slow-braised in a soy, sugar, and grated Asian pear marinade until the connective tissue dissolves and the meat separates from the bone at the lightest touch.

Grated pear serves a dual purpose in the braise: the enzymes break down tough muscle fibers while the juice introduces a gentle fruit sweetness that sets the dish apart from heavier, wine-based braises. Grated onion dissolves completely into the braising liquid over the long simmer, deepening the savory foundation without leaving visible pieces. As the liquid reduces over one hour or more, it transforms into a dark, glossy sauce that coats the ribs and drips down onto the rice below. Spooning the sauce generously over the steamed rice allows each grain to absorb the soy-sweet glaze from the bottom up, making the rice itself as flavorful as the meat. Despite the long cooking time, the dish demands minimal active attention because the braise works inside the pot without stirring. Scattered sliced green onion on top provides a crisp, fresh contrast against the richness of the braised ribs.

Ingredients

servings

IngredientAmountUnit

beef short ribs600 gg

soy sauce4 tsts

sugar2 tsts

garlic4 cloveclove

Asian pear½ piecepiece

onion1 piecepiece

sesame oil1 tsts

cooked rice2 bowlbowl

green onion1 stalkstalk

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Soak 600g beef short ribs in cold water for 30 minutes to draw out excess blood.

If the water turns deep red, change it once, then drain the ribs and pat them dry so the marinade clings well.
2

Season

Finely grate 1/2 Asian pear and 1 onion, and mince 4 garlic cloves.

Mix them with 4 tablespoons soy sauce, 2 tablespoons sugar, and 1 tablespoon sesame oil until the sugar begins to dissolve and the marinade looks loose.
3

Season

Pour the marinade over the ribs and massage it into the spaces around the bones and thicker meat.

Refrigerate for at least 1 hour; a longer rest helps the pear tenderize the meat and season it more evenly.
4

Control

Put the ribs and all the marinade in a pot, add 1 cup water, and bring it to a boil over medium heat.

Once it bubbles, skim off foam, lower to gentle heat, and leave the lid half open.
5

Control

Braise over low heat for at least 1 hour, turning the ribs once or twice so they cook evenly.

Continue until the sauce is thick and glossy and the meat pulls from the bone with very little pressure.
6

Finish

Divide 2 bowls of cooked rice into serving bowls and spoon the ribs and plenty of sauce over the top.

Slice 1 stalk green onion thinly, scatter it over the bowl, and serve while the sauce is still hot enough to soak into the rice.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pear enzymes tenderize the beef short ribs so they slide off the bone in this Galbi Deopbap bowl.
Finish cue: Continue until the sauce is thick and glossy and the meat pulls from the bone with very little pressure.
Avoid this: Grated pear serves a dual purpose in the braise: the enzymes break down tough muscle fibers while the juice introduces a gentle fruit sweetness that sets the dish apart from heavier, wine-based braises.
Storage and reheating: Refrigerate for at least 1 hour; a longer rest helps the pear tenderize the meat and season it more evenly.