Korean Braised Short Rib Rice Bowl
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 meat slides off the bone. The pear serves a dual purpose: its enzymes break down tough connective tissue while its juice contributes a subtle fruit sweetness that distinguishes galbi from heavier braises. Grated onion dissolves into the sauce during the hour-long simmer, deepening the flavor without leaving visible pieces. As the braising liquid reduces, it concentrates into a glossy, dark sauce that clings to the ribs and drips down onto the rice below. The ribs are placed over steamed rice with the sauce spooned generously on top, so the grains absorb the soy-sweet glaze from the bottom up. Despite the long cooking time, the dish requires minimal active attention - the braise does the work inside the pot. Sliced green onion scattered over the finished bowl adds a crisp, fresh note against the rich meat.
Adjust Servings
Instructions
- 1
Soak ribs in cold water 30 minutes to remove blood.
- 2
Mix soy sauce, sugar, garlic, grated pear, grated onion for marinade.
- 3
Marinate ribs in sauce for 1 hour.
- 4
Add ribs, marinade, and 1 cup water to pot; braise on low for 1 hour.
- 5
Place over rice and garnish with green onion.
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