Korean Braised Short Ribs
Quick answer
Galbi-jjim is one of Korea's most celebrated braised dishes, built around thick-cut beef short ribs that simmer for well over an hour in a deeply seasoned liquid of soy s...
What makes this special
- Galbi-jjim centers on beef short ribs braised in a savory mix of soy sauce and Asian pear juice.
- Soaking and blanching the ribs yields a clean, impurity-free braising liquid
- Pear juice penetrates the grain, letting meat slide off the bone
Key ingredients
Core cooking flow
- 1 Soak 1 kg beef short ribs in cold water for 1 hour, changing the water 2-3 times until no blood remains.
- 2 Blanch the ribs in boiling water for 5 minutes to remove impurities, then rinse under cold water.
- 3 Place ribs, 1.5 L water, green onion, onion, whole garlic, and ginger in a p...
Galbi-jjim is one of Korea's most celebrated braised dishes, built around thick-cut beef short ribs that simmer for well over an hour in a deeply seasoned liquid of soy sauce, Asian pear juice, sugar, garlic, and sesame oil. Before braising, the ribs are soaked in cold water to purge the blood, then briefly blanched in boiling water to remove impurities; skipping either step results in a cloudy, less refined sauce. The long, low cook breaks down the collagen in the connective tissue until the meat offers no resistance, sliding off the bone with the lightest pull. As the liquid reduces it clings to each rib in a thick, glossy dark-brown glaze that is simultaneously sweet, salty, and intensely savory. Daikon radish and carrot chunks absorb the braising liquid and soften into something almost buttery, becoming a substantial side dish in their own right. Chestnuts and jujubes, traditionally added for Chuseok and Lunar New Year celebrations, lend a gentle sweetness and lift the visual festivity of the platter. A single spoonful of the finished sauce over plain steamed rice is enough to make an entire bowl disappear.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 1 kg beef short ribs in cold water for 1 hour, changing the water 2-3 times until no blood remains.
- 2Heat
Blanch the ribs in boiling water for 5 minutes to remove impurities, then rinse under cold water.
- 3Control
Place ribs, 1.5 L water, green onion, onion, whole garlic, and ginger in a pot; simmer over medium-low heat for 40 minutes.
- 4Season
Mix 8 tbsp soy sauce, 6 tbsp pear juice, 2 tbsp sugar, 3 tbsp cooking wine, and pepper to make the marinade.
- 5Control
Remove aromatics, add marinade, radish, and carrot; simmer over medium-low heat for 30 minutes, stirring occasionally.
- 6Control
Add chestnuts, shiitake, and jujubes; continue simmering for 15-20 minutes until sauce is glossy and nearly dry, flipping ribs to coat.
- 7Control
Drizzle sesame oil, sprinkle sesame seeds, and steam over low heat for 5 minutes until the glaze coats the ribs evenly.
After the steps
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Korean Braised Pork Ribs
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Galbitang (Clear Korean Beef Short Rib Soup)
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Korean Marinated Beef Short Ribs
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