Galbi-jjim (Braised Short Ribs)
κ°λΉμ°gal-bi-jjim
Celebration short ribs braised in sweet soy with radish, chestnuts and jujubes
Galbi-jjim is the centerpiece of Korean holiday tables: beef short ribs soaked, blanched and slowly braised in a sweet soy-pear sauce with chunks of radish, carrots, shiitake, chestnuts and jujubes until the meat falls off the bone and the sauce turns glossy.
Looking for a twist? See 2 galbi-jjim variations β
π₯ Ingredients for classic galbi-jjim
Tap an ingredient to check it off.
Main
Braising sauce
π§Ί Korean ingredients in this dish
- Korean Radish (Mu)Dense, sweet, crunchy Korean radish
- Korean MushroomsShiitake, enoki, king oyster and other everyday mushroomsπ Shop on Amazon
- Pine Nuts, Chestnuts & GinkgoThe nuts of Korean holidays, porridges and sweetsπ Shop on Amazon
- Jujube (Daechu)Sweet red dates for teas, rice cakes and soupsπ Shop on Amazon
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- Korean Pear (Bae)Juicy Asian pear β fruit, tenderizer and sweetener
- Rice Syrup & Oligosaccharide SyrupLiquid sweeteners for glossy glazes and braisesπ Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
- Cheongju & Mirin (Cooking Wine)Rice wines that tame fishy and meaty odorsπ Shop on Amazon
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean foodπ Shop on Amazon
As an Amazon Associate, coo K food earns from qualifying purchases.
π How to make galbi-jjim
Soak the ribs in cold water for 1 hour, changing the water once, to draw out the blood. Trim off excess fat.
Parboil the ribs in boiling water for 5β8 minutes, then drain and rinse each rib clean.
Mix the braising sauce ingredients.
Put the ribs, sauce and water in a heavy pot, bring to a boil, then cover and simmer over medium-low heat for 40 minutes.
Cut the radish and carrot into 4 cm chunks (rounding the edges keeps them from breaking). Add them with the shiitake and chestnuts and simmer for another 30β40 minutes, until the meat is tender and the radish is translucent.
Add the jujubes (and ginkgo nuts), uncover and simmer for about 10 minutes, spooning the sauce over, until it reduces to a glossy glaze.
Garnish with sliced green onion and serve.
π‘ Tips for the best galbi-jjim
- Make it a day ahead: chill overnight, lift off the hardened fat, then reheat. It tastes better and is less greasy.
- In a pressure cooker, cook the ribs and sauce for 25β30 minutes at high pressure, then add the vegetables and simmer uncovered.
- For the spicy version (maeun galbi-jjim), add 2β3 tablespoons of gochugaru and a spoonful of gochujang to the sauce.
A holiday dish
Jjim means braised or steamed. Because short ribs are expensive, galbi-jjim has long been reserved for Lunar New Year, Chuseok, birthdays and family gatherings, and it is one of the dishes Korean families most associate with holidays.
Grilled galbi (including thin "LA galbi" cut across the bone) is a different dish, marinated and cooked over high heat.
