For me, Galbi JJim is synonymous with “celebration” because my mother would always make this hearty and savory short ribs dish during birthdays and festive Korean holidays like Sollal (Korean New Year) and Chusok (Korean Thanksgiving). The sweet and nutty aromas of the short ribs braising on the stovetop bring back so many wonderful memories of family gatherings. The short ribs are braised until tender in sweet soy sauce with carrots, daikon, dates and mushrooms. For me, the best part about galbi jjim is drizzling the braising sauce over my rice which makes it hard not to eat a second bowl of rice!
key ingredients
- short ribs
- Korean radish can be found at most Korean supermarkets. A great substitute is Japanese daikon which are easier to find at most supermarkets. Russet or yellow potatoes are also great substitutes as well.
- carrots
- onions
- scallions
- shitake mushrooms
- shishito peppers
- dates
Galbi jjim sauce
- soy sauce
- sesame oil
- ginger
- garlic
- scallions
- matsool is a sweet cooking rice wine which can be found at Korean supermarkets. If you can’t find matsool, mirin is a great substitute.
key steps
prep the short ribs
- Transfer the short ribs to a large bowl or pot and add enough water until all the short ribs are completely submerged in water. Let the short ribs soak in the water for about an hour. This process will draw out the reddish water that seeps out of the meat. This reddish water is actually not blood but a mixture of water and protein found in muscle tissue called myoglobin. Soaking the short ribs in water also allows any impurities like bone grit to float to the top. Once the short ribs have soaked in the water for about an hour, then drain the water and rinse the short ribs under running water.
- Then cut two slits into each short rib. Make sure to cut against the grain. The slits will allow the braising sauce to cover as much area of the short ribs.
- Then bring a large pot of water to boil. Add the short ribs to the pot and let them boil for about 10 minutes. As the short ribs are boiling, you’ll begin to see dark grey-ish foamy scum float to the top. This is what we’re trying to get rid of! Drain the short ribs and rinse them under running water. Then set the short ribs aside.
make the sauce
In a bowl, whisk together the soy sauce, brown sugar, matsool (or mirin), garlic, ginger, scallions, sesame oil and black pepper.
braise the short ribs
In a large dutch oven, add the short ribs, sauce and about 7 cups of water. There should be enough liquid so that all the short ribs are submerged. Then cook the short ribs over medium heat. Braise the short ribs for about 1 hour until the braising liquid is reduced. Lower the heat if the liquid is reducing too quickly.
prep the veggies
Cut all the carrots, Korean radish, shishito peppers, onions and scallions into 1″ – 1.5″ wide pieces.
add the onions, radish, carrots and dates
After the galbi jjim has been braising for about an hour, add the onions, radish, carrots and dates to the pot and cook over medium heat for about 15 minutes.
final braise
Then add the shitake mushrooms, shishito peppers and scallions to the pot and braise for another 10 minutes.
plate & serve
I like to serve my galbi jjim in a claypot, like a Japanese donabe, which keeps the galbi jjim warm for a longer period of time while serving. Garnish with toasted sesame seeds, thinly sliced red chili peppers and chopped scallions. Serve with a warm bowl of rice and enjoy!
important tips
soak the short ribs in water
Don’t skip this step! This is an important step because it will draw out the the bloody red liquid, called myoglobin, from the short ribs and the impurities, like bone grit, will float to the top.
Boil the short ribs
It’s an additional step to getting rid of any remaining reddish water and foamy scum which will ensure a clearer braising liquid.
best way to skim fat
I prefer to cook the short ribs in the braising liquid the night before. Then I’ll leave it on the stovetop overnight. By morning, the fat will rise to the top and harden which makes it much easier to skim off the fat.
When it’s time to serve, just add the vegetables and cook the Galbi JJim for an additional 20-25 minutes until the vegetables are cooked through.
Galbi Jjim (Braised Korean Short Ribs)
Equipment
- 1 Dutch Oven
Ingredients
- 5 lbs beef short ribs 1.5" x 2.5" cuts
- 1/4 lb Korean radish or Japanese daikon cut into 1" wide pieces
- 1/3 lb carrot (about half a large carrot) cut into 1" wide pieces
- 3 scallions chopped into 2" pieces
- 1 onion cut into 1" wide pieces
- 1/4 lb shitake mushrooms cleaned with stems removed
- 5 shishito peppers cut into 1" wide pieces
- 1 red pepper for garnish
- 10 cups water
- 4 dried dates optional
- toasted sesame seeds for garnish
Galbi Jjim Sauce
- 1 scallion finely chopped
- 2 tbsp minced garlic
- 1/2 tbsp grated ginger
- 1/4 cup sesame oil
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1 tsp black pepper
- 1/2 cup matsool or mirin
Instructions
Prep the Short Ribs
- Transfer the short ribs to a large bowl or pot and add enough water until all the short ribs are completely submerged in water. Let the short ribs soak in the water for about an hour. Then drain the water and rinse the short ribs under running water.
- With a sharp knife, make 3 slits in the short ribs. Tip: Make sure to cut against the grain
- Then bring a large pot of water to boil. Add the short ribs to the pot and let them boil for about 10 minutes. As the short ribs are boiling, you'll begin to see dark grey-ish foamy scum float to the top. This is what we're trying to get rid of! Drain the short ribs and rinse them under running water. Then set the short ribs aside.
Make the Galbi Jjim Sauce
- In a bowl, whisk together the soy sauce, brown sugar, matsool (or mirin), garlic, ginger, scallions, sesame oil and black pepper.
Cook the Galbi Jjim
- In a large dutch oven, add the short ribs, sauce and 7 cups of water. Then set the stove to medium heat and cover the pot with a lid. Cook the short ribs for about 1 hour until the braising liquid is reduced. Add the remaining water, one cup at a time, to the pot about every 20-25 minutes as the braising liquid will reduce. TIP: The short ribs should be braising in a gentle boil so adjust the heat accordingly. Check the short ribs about every 20 minutes to make sure the braising liquid isn't reducing too quickly. If the water is evaporating too quickly, lower the heat and add a bit more water. Skim off any excess oil with a ladle.
- Then add the dates, onions, carrots, dates and radish to the pot and cook for an additional 15 minutes over medium heat.
- Finally, add the shitake mushrooms, scallions and shitake mushrooms to the pot and cook for an additional 10 minutes.
- Transfer the galbi jjim to a bowl and garnish with additional chopped scallions, red chili peppers and toasted sesame seeds. Serve with a warm bowl of rice and enjoy!
