Galbi Jjim (Korean Braised Short Ribs)

Growing up, my mom’s Galbi Jjim, which is a Korean Braised Short Rib dish was one of my favorite things to eat (along with her kimbap)! It’s still one of my favorite dishes today and after a lot of calls and facetime with my mom, I finally have a recipe that’s almost identical to hers!

This recipe produces soft and tender short ribs packed with so much delicious flavor. It’s one of the best dishes to make during chilly weather months, although I’ve made it in the dead of summer with zero complaints from anyone!

What is Galbi Jjim?

Galbi Jjim is a super aromatic Korean braised short rib dish that’s usually served during holidays and special occasions.

The soft and tender short ribs bathe in a mildly sweetened soy sauce braising liquid with hints of garlic and ginger. Galbi Jjim usually includes braised vegetables, in our case its Korean radish, carrots, potatoes, and mushrooms, but can vary from recipe to recipe.

How to Make the BEST Galbi Jjim

Ingredients

Process

1. Place short ribs in a large bowl and fill with water.
2. Allow short ribs to sit for 30 minutes. Drain.

3. Place short ribs in a large pot and fill with water until ribs are just covered. Place pot over stove and bring to a boil over medium-high heat. Boil ribs for 20 minutes.
4. Transfer short ribs to a plate, drain water and clean pot.

5. Combine soy sauce, sugar, grayed pear, garlic, mirin, sesame oil, and black pepper.
6. Whisk together.

7. Place ribs back into the pot along with braising liquid.
8. Toss together.

9. Add water, cover pot and bring to a boil over medium-high heat. Boil for about 30 minutes.
10. Add potatoes, carrots, and radish to the pot, toss together, cover again, and simmer for about 25 minutes.

11. Add mushrooms.
12. Toss together and simmer, uncovered, for about 10 minutes.

13. Sprinkle short ribs with green onions and serve with steamed rice.

Tools You Will Need

• cutting board
• knife
• liquid measuring cup
• dry measuring cups
• measuring spoons
• large pot
• tongs

Storing and Reheating leftovers Guide for Galbi JJim

Storing

Galbi jjim can be stored in an airtight container, in the refrigerator for up to 3 days. Cool braised short ribs until warm, transfer to an airtight container and refrigerate until ready to use.

Reheating

Transfer short ribs, vegetables and braising liquid to a small pot and simmer over medium-low heat for about 10 minutes or until short ribs have just heated through.

Alternatively, galbi jjim can be transferred to a microwave safe container, topped with a damp paper towel, and microwaved for 2 minutes. Uncover, toss together, then recover with damp paper towel and microwaved for an additional 1 to 2 minutes depending on amount (of food being reheated) and strength of microwave.

Tips and Tricks for Galbi Jjim Success

• Allowing the short ribs to sit in water before cooking draws some of the excess blood from the ribs producing a cleaner flavor and dish.
• Parboiling the short ribs is important and shouldn’t be skipped! This helps to remove some fat from the short ribs, also producing a cleaner and better tasting galbi jjim.
• It’s important to add the vegetables once the short ribs have been braising for awhile to prevent them from becoming soggy and mushy.

Variations

• If you’re unable to find Korean radish, you can replace it with Daikon radish which is similar and slightly easier to find, or you can add more potato.
• We finished our short ribs with sliced green onions, but if you want to go the traditional route you can top your short ribs with ginko nuts, jujubes, chestnuts, and pine nuts.
• Although bone-in short ribs are traditional and the best for galbi jjim, boneless short ribs will be delicious as well (just cut the cooking time down to prevent the shirt ribs from drying out).

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