Galbi Jjim (Braised Short Ribs)
A rich, deeply flavoured Korean feast dish of beef short ribs slow-braised with radish, carrots, and chestnuts in a sweet soy sauce. A celebratory dish reserved for Korean holidays and special occasions.
Total Time
2 hr
Prep
30 min
Cook
90 min
Servings
6
Cuisine
East Asian Korean
480kcal
Calories
36g
Protein
22g
Carbs
28g
Fat
3g
Fiber
How to Make It
- 1
Soak short ribs in cold water for 30 minutes to remove blood. Drain and pat dry.
- 2
Blanch ribs in boiling water for 5 minutes. Drain, rinse under cold water, and pat dry.
- 3
Make braising sauce: combine soy sauce, sugar, grated pear, garlic, ginger, and sesame oil.
- 4
Place ribs in a large heavy pot. Add braising sauce and water. Bring to a boil.
- 5
Reduce to a low simmer, cover, and braise for 45 minutes, turning ribs occasionally.
- 6
Add radish, carrots, chestnuts, and jujube dates. Continue braising for another 30–40 minutes until meat is very tender and sauce has reduced and thickened.
- 7
Taste and adjust seasoning. Garnish with spring onions and serve with steamed rice.
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