Galbi Jjim is a hearty, flavorful Korean stew that features tender short ribs slow-cooked in sweet and savory sauce with tender vegetables. It is the ultimate comfort food that is perfect for special occasions or a cozy dinner at home!

If you like Korean food, you may also like BUDAE JJIGAE (KOREAN ARMY STEW), RABOKKI (RAMEN with TTEOKBOKKI), KOREAN SOY MARINATED EGGS.

garnish galbi-jjim with green onions and sesame seeds

INGREDIENTS:

Short Ribs
Onion
Carrots
Korean Radish
Shiitake Mushroom
Green Onion
White Sesame Seeds
Garlic
Ginger
Soy Sauce
Mirin
Gochugaru
Brown Sugar
Korean Rice Syrup (or honey)

HOW TO MAKE GALBI-JJIM:

Prepare the Short Ribs

Soak the short ribs in cold water for at least 30 minutes to remove excess blood.

soak short ribs in cold water to remove excess blood

Bring a large pot of water to a boil. Add the presoaked short ribs, and bring to a boil again.

Blanch for 5 minutes over medium high heat. Drain and rinse the ribs under cold water. Set aside.

drain and rinse the short ribs under cold water to remove impurities.

Make the Sauce

In a bowl, add minced garlic, ginger, soy sauce, mirin, gochugaru, brown sugar, and Korean rice syrup. Whisk until well combined.

Start Braising

In a large pot, add short ribs and sauce. Then add water to the pot, enough to cover the ribs. Bring it to a boil, cover, and cook for 30 minutes.

Add the sauce and chicken stock to Korean braised short ribs

Uncover and stir in onion, carrots, Korean radish, and shiitake mushrooms to the pot. Bring it to a simmer over medium low heat.

add carrots and korean radish to galbi jjim

Cover and let it simmer for another 30 minutes, or until the vegetables are tender and meat is about to fall off the bone. If the meat is not tender enough, add a little more water to the pot and cook for a few more minutes. If the sauce is not thick enough, you can uncover and boil the sauce for an extra few minutes.

cover and simmer for half hour for Galbi-jjim

Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice and enjoy!

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Galbi-Jjim (Korean Braised Short Ribs) - VIDEO

Author: ou.christian

Print Recipe

Description

Ingredients

Scale

3 lbs short ribs
½ onion
1 large carrot or 2 medium carrots, peeled and cut into large chunks
300g Korean radish, peeled and cut into large chunks
4 shiitake mushrooms, rehydrated and quartered
2 scallions, chopped (for garnish)
white sesame seeds (for garnish)
water

For the Sauce

6 clove garlic, minced
2 tbsp ginger, minced
½ cup soy sauce
¼ cup mirin
3 tbsp gochugaru
2 tbsp brown sugar
2 tbsp Korean rice syrup or honey

Instructions

Soak the short ribs in cold water for about 30 minutes to remove excess blood. Drain.
Bring a large pot of water to a boil. Add the presoaked short ribs, and bring to a boil again. Blanch for 5 minutes over medium high heat. Drain and rinse the ribs under cold water. Set aside.
To make the sauce, add all the ingredients to a bowl. Whisk until well combined.
In a large pot, add short ribs and sauce. Then add water to the pot, enough to cover the ribs. Bring it to a boil, cover, and cook for 30 minutes.
Uncover and stir in onion, carrots, Korean radish, and shiitake mushrooms to the pot. Bring it to a simmer over medium low heat. Cover and let it simmer for another 30 minutes, or until the vegetables are tender and meat is about to fall off the bone. If the meat is not tender enough, add a little more water to the pot and cook for a few more minutes. If the sauce is not thick enough, you can uncover and boil the sauce for an extra few minutes.
Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice and enjoy!