Galbi Jjim

A recipe for glabi jjim plated onto a platter.

5 from 7 votes

A simple and mouthwatering recipe for Galbi Jjim, Korean braised short ribs. The tender slightly sweet and savory short ribs are packed with flavor and braised alongside a medley of vegetables and served with steamed rice for a delectable complete meal.

Prep Time10

Cook Time1 25

Inactive Time30

Total Time2 5

Course: dinner, Main Course, main dish

Cuisine: korean

Servings:

Calories: 673kcal

Author: Teri & Jenny

Ingredients

5 pounds bone-in short ribs
3/4 cup soy sauce
1/2 cup sugar
1 peeled and grated asian pear
3 minced garlic cloves
2 tablespoons mirin
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
2 1/2 cups water
2 medium Yukon potatoes, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch pieces
1/2 Korean radish, peeled and cut into 2 inch pieces
4 ounces shiitake mushrooms, stemmed and sliced in half

garnish

2 green onions, thinly sliced

US Customary - Metric

Instructions

Place short ribs in a large bowl and fill with water. Allow short ribs to sit for 30 minutes. Drain.
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.
Transfer short ribs to a plate, drain water and clean pot.
Whisk together soy sauce, sugar, grayed pear, garlic, mirin, sesame oil, and black pepper.
Place ribs back into the pot along with braising liquid and toss together.
Add water, cover pot and bring to a boil over medium-high heat. Boil for about 30 minutes.
Add potatoes, carrots and radish to the pot, cover again and simmer for about 25 minutes.
Add mushrooms and simmer, uncovered, for about 10 minutes.
Sprinkle short ribs with green onions and serve with steamed rice.

Notes

Tips and Tricks

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.

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.

Nutrition