Korean Braised Short Ribs
Galbi-jjim is one of Korea's most celebrated braised dishes, built on thick-cut beef short ribs that simmer for over an hour in a glaze of soy sauce, Asian pear juice, sugar, garlic, and sesame oil. The long cooking breaks down the collagen in the ribs until the meat practically slides off the bone, while the sauce reduces into a dark, glossy coating that is simultaneously sweet, salty, and deeply savory. Radish and carrot chunks absorb the braising liquid and soften into something almost buttery, while chestnuts and jujubes, often added for holidays, contribute subtle sweetness and a festive look. The finished dish glistens on the plate, and a single spoonful of sauce over steamed rice is enough to make the grain disappear. Galbi-jjim appears on Chuseok and Lunar New Year tables but is equally welcome on an ordinary weekend when the house deserves to smell extraordinary.
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Instructions
- 1
Soak 1.2kg beef short ribs in cold water for 1 hour, changing the water twice to remove blood.
- 2
Parboil the ribs for 5 minutes, then rinse to remove impurities.
- 3
Add ribs, 1.5L water, green onion, onion, garlic, and ginger to a pot; simmer for 40 minutes.
- 4
Mix 8 tbsp soy sauce, 6 tbsp pear juice, 2 tbsp sugar, 3 tbsp cooking wine, and pepper for the braising sauce.
- 5
Remove aromatics, add the sauce with radish and carrot, and braise for another 30 minutes.
- 6
Add chestnuts, shiitake mushrooms, and jujubes; cook 15–20 minutes until the sauce reduces.
- 7
Finish with sesame oil and sesame seeds, rest for 5 minutes, then serve.
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