Side Dishes

Braised Short Ribs with Seaweed Stems (Galbi-jjim)

Name: Braised Short Ribs with Seaweed Stems (Galbi-jjim)
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Beef short ribs (for braising); 10 g Dried seaweed stems (miyeok julgi); 20 g Potato; 25 g Onion; 15 g Green chili pepper; 15 g Red chili pepper; 4 g Jujubes; 20 g Carrot; 25 g Quail eggs; a splash Cheongju (rice wine); 30 g Seasoned soy sauce (mat-ganjang); 5 g Minced garlic; 5 g Green onion, minced; 15 g Ginger syrup (saenggang-cheong); 1 g Ground black pepper; 3 g Sesame oil; 15 g Oligosaccharide syrup; 1 g Sesame seeds

해초갈비찜

Tender braised beef short ribs with potato, carrot, quail eggs and jujube, finished with chewy dried seaweed stems. The ribs are pre-cooked with ginger syrup so the meat is flavorful and the braising sauce can be less salty.

🇰🇷 A twist on Galbi-jjim — see the classic braised short ribs recipe →

📝 Step-by-Step Instructions

Soak the ribs to remove the blood and parboil in hot water until over 80% cooked. Simmer the ribs and potato in just enough water with rice wine and ginger syrup until tender.

Braised Short Ribs with Seaweed Stems (Galbi-jjim) — step 1

Cut the onion and chilies into bite-sized pieces.

Braised Short Ribs with Seaweed Stems (Galbi-jjim) — step 2

Rinse the dried seaweed stems in cold water and drain.

Braised Short Ribs with Seaweed Stems (Galbi-jjim) — step 3

Bring the sauce to a bubbling boil.

Braised Short Ribs with Seaweed Stems (Galbi-jjim) — step 4

Add the ribs, potato and carrot to the sauce in that order, then the quail eggs and jujubes, and braise until reduced.

Braised Short Ribs with Seaweed Stems (Galbi-jjim) — step 5

Finally add the seaweed stems and onion and chilies, tossing as if stir-frying, to finish.

Braised Short Ribs with Seaweed Stems (Galbi-jjim) — step 6

📊 Nutrition Facts (per serving)

288.6Calories (kcal)

5.2 gCarbs

31.1 gProtein

16 gFat

604.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.