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    Home » Meat

    Galbijjim (Braised Beef Short Ribs)

    Published 08/25/2019. Updated 02/18/2021

    Jump to Recipe

    Galbijjim (kalbijjim) is a Korean traditional braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!

    DSC5574 - Galbijjim (Braised Beef Short Ribs)

    What is galbijjim

    Galbijjim (or kalbijjim, kalbi jjim) is braised beef short ribs, which is typically served on traditional holidays and special occasions in Korea. I make these ribs for my family quite often, especially for my elderly parents. It’s a definite favorite!

    I sometimes cook them in my slow cooker or Instant Pot. Here, I’m showing you how to make this dish the traditional way on the stovetop.

    Look for short ribs with the most meat and less fat. Traditionally, this dish is made with bone-in short ribs. Although meat cooked on the bone tastes better, use boneless meat if that’s all you can find. Even high quality short ribs will have some fat, which is expected for short ribs. Trim off any thick layers of fat from the short rib, but do not remove the thin, tough skin that holds the ribs together.

    Cooking times can vary depending on the size and thickness of the ribs.

    DSC5607 e1613670588766 - Galbijjim (Braised Beef Short Ribs)

    How to make Korean braised short ribs

    In contrast to the braising method typical of Western cooking, Koreans traditionally do not sear the meat before braising them.

    Instead, the ribs are first parboiled in water with some aromatic vegetables before being braised in sweet and savory braising liquid. Parboiling is a technique used to remove excess fat and blood from the ribs. I boil the ribs in a small amount of water and use the resulting stock in the braising liquid after removing the fat.

    DSC5603 - Galbijjim (Braised Beef Short Ribs)

    Searing, however, is commonly done in modern Korean cooking. If preferred, feel free to sear the ribs to add that rich browned meat flavor. I do it sometimes as well. The results are equally delicious in slightly different ways.

    To prevent the vegetables from turning too soggy, I braise the ribs first, and then add the vegetables about halfway through.

    Chestnuts, jujubes, pine nuts, and gingko nuts are customary garnishes that make this dish look very elegant, but the ribs will still be delicious without them if they are unavailable.

    DSC 1377 - Galbijjim (Braised Beef Short Ribs)

    These succulent ribs, in a rich sauce, will be perfect for any of your special occasions! Then again, why wait for a special occasion to make this tasty comfort food?

    More braised rib/meat recipes:

    Slow cooker galbijjim
    Instant Pot spicy galbijjim
    Slow cooker braised beef shank
    Slow cooker spicy braised pork ribs
    Instant Pot kkorijjim (oxtail)

    DSC5623 - Galbijjim (Braised Beef Short Ribs)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC5607 350x350 - Galbijjim (Braised Beef Short Ribs)

    Galbijjim (braised beef short ribs)

    4.29 from 156 votes
    Main Course
    Prep Time: 30 minutes
    Cook Time: 1 hour 20 minutes
    30 minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 3 pounds meaty beef short ribs
    • 1/2 onion
    • 3 - 4 thin ginger slices (about 1-inch rounds)
    • 5 garlic cloves
    • 2 white parts of scallions

    Braising Liquid:

    • 1/2 cup soy sauce
    • 2 tablespoons sugar 3 tablespoons for sweeter ribs
    • 2 tablespoons honey
    • 1/4 cup rice wine or mirin
    • 1/2 medium Asian pear grated (about 1/2 cup)
    • 1/2 small onion grated
    • 1 tablespoon minced garlic
    • 1 teaspoon grated or juiced ginger
    • 1/2 teaspoon black pepper
    • 2 tablespoons sesame oil

    Vegetables:

    • 10 ounces Korean radish cut into large chunks (about 1-1/2-inch cubes)
    • 3 - 4 dried shiitake mushrooms soaked and quartered
    • 1 large carrot cut into large chunks (about 1 inch long)
    • 2 green parts of scallion

    Optional garnishes:

    • 6 - 8 peeled fresh chestnuts
    • 6 dried Korean dates/jujube
    • 10 - 12 gingko nuts or 1 tablespoon pine nuts

    Instructions

    • Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
      DSC 1070 768x514 - Galbijjim (Braised Beef Short Ribs)
    • In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
      galbijjim 2Brecipe 2B3 e1537327163124 - Galbijjim (Braised Beef Short Ribs)
    • Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.) 
      galbijjim 2Brecipe 2B4 e1537327187679 - Galbijjim (Braised Beef Short Ribs)
    • Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
      galbijjim 2Brecipe 2B5 e1537327219979 - Galbijjim (Braised Beef Short Ribs)
    • Meanwhile, prepare the vegetables and optional garnish.
      galbijjim 2Brecipe 2B7 e1537327233807 - Galbijjim (Braised Beef Short Ribs)
    • Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
      galbijjim 2Brecipe 2B6 e1537327271356 - Galbijjim (Braised Beef Short Ribs)
    • Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

    Notes

    During the braising, adjust the heat level and cooking time, depending on how tender you want your ribs to be and how much sauce you like to have. Use medium low heat and additional time for more tender meat with more sauce. Likewise, you can increase the heat to medium to reduce the sauce quicker. Also, leaving the pot uncovered during the last 10 min gives the ribs a nice shiny look.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This galbijjim recipe was originally posted in October 2011. I’ve updated it here with new photos and minor changes to the recipe.

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    Reader Interactions

    Comments

    1. gail says

      April 02, 2021 at 7:47 am

      5 stars
      Love this recipe! I’d like to try searing the meat next time. Is this done before parboiling?

      Reply
      • Hyosun says

        April 05, 2021 at 1:12 am

        If you’re searing, you don’t need to parboil. Sear the ribs and follow the braising steps. Enjoy!

        Reply
    2. Angie says

      March 28, 2021 at 2:56 am

      5 stars
      I made this recipe and it tastes superb. I’m glad I saw your website. I brought some to our small gathering and everyone loves it. Thank you.

      Reply
    3. Patricia says

      January 08, 2021 at 10:24 pm

      Hi, are sesame seeds added to this recipe? We don’t have Korean radishes so I intend to use potatoes instead. I would appreciate additional tips for a richer, creamier sauce. And more sauce at that. We like it with rice. Thank you!

      Reply
      • Hyosun says

        January 10, 2021 at 12:28 am

        Hi Patricia – You can use sesame seeds if you want but not necessary. This recipe should give you a good amount of sauce at the end, but use more (a half cup to a cup) reserved stock in step 6.

        Reply
    4. dany says

      December 02, 2020 at 11:42 pm

      Hi!
      Could this possibly work with beef brisket? Short ribs are usually very expensive and I already have some beef brisket in my freezer!

      Reply
    5. Lynn says

      November 15, 2020 at 10:00 am

      Hi, I’m so glad I found your blog! I really miss my food trips to Korea now that we can’t travel. My favourites Galbi Jjim restaurant is near Seoul university and they do a fried rice dish with the remaining sauce in the hot plate with some pickled vegetables. The bottom is crispy and the rice soaks up all the beef flavours. Do you have a recipe for that?

      Reply
    6. Lindy says

      October 04, 2020 at 6:45 pm

      5 stars
      I made this for the first time today and I LOVE it! It’s so delicious. I’m wondering what’s the best way to store the leftovers to eat the next day? Is it best to refrigerate the whole pot, or to transfer to glass Tupperware? Does it need to just be microwaved or heated over the stove? Thank you!

      Reply
      • Hyosun says

        October 04, 2020 at 10:45 pm

        All of the above! But, the whole pot will unnecessarily take up your fridge space. I normally transfer leftovers to a smaller pot or glass container. You can do either for reheating.

        Reply
    7. Shu kwok lai says

      September 28, 2020 at 4:49 pm

      5 stars
      Tastes good

      Reply
    8. Tana says

      September 28, 2020 at 2:55 am

      Are these the flanken cut beef short ribs?

      Reply
      • Hyosun says

        September 28, 2020 at 7:12 pm

        No. This is a English cut. See the link below for flanken cut.
        https://www.koreanbapsang.com/la-galbi-gui-grilled-la-style-short-ribs/

        Reply
        • Tana says

          September 29, 2020 at 3:08 am

          Thank you for your reply. I am hosting a Chuseok dinner for several young Korean men. I am using all of your recipes.

          Reply
          • Hyosun says

            September 29, 2020 at 11:21 pm

            How nice! Thank you for using my recipes, and happy Chuseok!

            Reply
    9. Lin Kim says

      September 26, 2020 at 5:13 pm

      Hi,
      I love this recipe! It’s so delicious. I want to try this in a slow cooker to keep the meat more tender. However I noticed that the braised liquid is significantly different. Will the taste be off? Can I use the same braise liquid from the traditional method in the slow cooker?

      Reply
    10. Seung Yun Kim says

      September 25, 2020 at 8:57 pm

      How long should I cook it if I want it reaallllly soft. I also have all the time needed to do this.

      Reply
      • Hyosun says

        September 26, 2020 at 9:57 am

        It really depends on the size and thickness of the ribs. The best way to check is to pull/cut a little bit of meat and try.

        Reply
    11. Grace Kim says

      September 08, 2020 at 11:20 am

      Hello!

      I love this galbijjim recipe. I was wondering what do you recommend we can do with the leftover stock? It seems like such a waste to just throw away.

      Reply
    12. LC says

      August 18, 2020 at 2:02 pm

      Thank you so much for the recipe. I was thinking about doing this for half the amount of meat since it will only be for two people, if I halve everything else in the this recipe would it be ok? Would I have to put things in a smaller pot to prevent drying the braising liquid and leave the cooking the same to achieve tenderness in the meat? Thank you again!

      Reply
      • Hyosun says

        August 18, 2020 at 10:14 pm

        It should work that way. To be safe, be a little more generous with liquid ingredients.

        Reply
    13. Michelle says

      August 09, 2020 at 7:18 am

      I’ve tried your recipe for instant pot galbijjim and it was amazing! Unfortunately I recently moved and had to sell my instant pot to downsize, but I’ll be trying this version of the recipe soon and I’m sure it’ll be just as amazing.

      Do you have any suggestions for how to use the leftover stock? I’d hate to have it go to waste!

      Reply
      • Hyosun says

        August 09, 2020 at 6:17 pm

        Mixed it with steamed rice. It’s delicious! Add it to the braising dishes like gamja jorim or tofu jorim.

        Reply
        • Hyosun says

          August 18, 2020 at 10:10 pm

          Oh you meant the stock from the first boiling not the resulting sauce at the end. Use it to make soup such as mu guk or gamja guk or use it in stews such as kimchi jjigae.

          Reply
    14. Spencer says

      March 31, 2020 at 7:44 pm

      5 stars
      Thank you sooooo much! This recipe was very tasty and for cooking novices like myself…EASY! I think the key to this recipe was boiling the meat rather than browning. The meat remained moist days after which is what I like!

      Reply
      • Hyosun says

        April 03, 2020 at 1:14 am

        So happy to hear you liked the recipe! And also nice to hear you like the boiling. People are more used to browning. Thanks for stopping by!

        Reply
    15. Stephanie Langford-marquina says

      October 28, 2019 at 10:09 pm

      5 stars
      I love this recipe. Very simple to make.

      Reply
      • Hyosun says

        January 25, 2020 at 12:00 am

        thank you!

        Reply
    16. Mike says

      June 23, 2019 at 4:40 pm

      5 stars
      Amazing, I love recipes like this. Simple, great tasting, and just plain good.

      Reply
      • Hyosun says

        June 25, 2019 at 1:12 am

        Thank you! Glad to hear you loved it.

        Reply
    17. Li says

      June 15, 2019 at 8:03 am

      Hi Hyosun, can I use pork short ribs instead of beef short ribs?

      Reply
      • Hyosun says

        January 24, 2020 at 11:59 pm

        Sorry I missed this before! Yes you can.

        Reply
    18. Grace chang says

      December 18, 2018 at 9:15 am

      What can I replace the pear with? Don’t have any at the moment

      Reply
      • charles fabri says

        February 04, 2019 at 4:10 am

        A nashi pear

        Reply
        • Hyosun says

          January 25, 2020 at 12:00 am

          or an apple

          Reply
      • Kübra says

        May 23, 2020 at 5:12 am

        Hello, Instead of rice wine, mirin, can I use apple vinegar same amount?

        Reply
        • Hyosun says

          May 23, 2020 at 2:59 pm

          I wouldn’t recommend using vinegar. Just omit if you don’t have any. White or red wine works too.

          Reply
    19. Esther says

      October 31, 2018 at 4:24 pm

      5 stars
      I made this dish following recipe with exception of the honey. It came out awesome. My family loved it. Thank you!!!

      Reply
      • Hyosun says

        October 31, 2018 at 9:31 pm

        So happy to hear that, Esther! Thank you so much for taking the time to write me.

        Reply
    20. Amber C says

      September 28, 2018 at 5:32 pm

      5 stars
      I made this in the pressure cooker and it was absolutely delicious. Very flavorful, sweet but not too overpowering, savory and just good for the soul. My husband is already looking forward to me making it again and suggested that we have this on Thanksgiving instead of turkey.

      Reply
      • Hyosun says

        October 31, 2018 at 9:33 pm

        Awesome! Thank you so much for letting me know!

        Reply
    21. Eddie Pugmire says

      May 01, 2018 at 8:52 pm

      THIS WAS SO GOOD!

      Reply
    22. Kim says

      December 04, 2017 at 8:25 pm

      I made this too really yummy. All my workmates love it. Will make it again and again but I should try on new recipes instead of keep making same one but it is too good

      Reply
    23. Alice says

      November 18, 2017 at 9:16 pm

      If I double the meat, should I double everything else?

      Reply
      • Hyosun says

        November 20, 2017 at 9:18 pm

        Yes you should. Enjoy!

        Reply
    24. Steph says

      July 30, 2017 at 6:12 am

      Love this! This is one of my husband’s favourite! 🙂

      I made it with a pressure cooker. I boiled the ribs first around 10-15 minutes to remove the impurities, and then cleaned the ribs with running water. After that, I put the the ribs in the pressure cooker, along with the braising liquid, garlic, ginger and onion. I also added a cup of beef broth. Then pressure cooked it for 27 minutes, natural release.

      After that I removed the ribs, leaving the stock in the pressure cooker, and added the carrots, pressure cooked it for 1-2 minutes. Then added the ribs back to the pressure cooker 🙂 Delicious!

      I usually made this the day before, so I can refrigerate it and the next day I will just have to remove the layer of fat and reheat it!

      Reply
    25. Ben says

      October 21, 2016 at 10:09 pm

      Excellent recipe. I didn’t use any of the suggested veg, and went for just pure meaty goodness. Opted for 2 tablespoons of sugar, but should have gone for 3. Still tasted great.

      Reply
    26. Sierra Pierce says

      June 09, 2016 at 10:55 am

      Hello! This looks absolutely delicious! I was wondering, if I wanted to make it spicy Galbijim, what should I put? Thank you!

      Reply
      • Hyosun says

        June 21, 2016 at 9:16 pm

        Hello Sierra – You can put some gochugaru and/or hot chili peppers. See my braised spicy pork ribs for more information. Enjoy!

        Reply
    27. Ronnie B. says

      March 03, 2016 at 4:10 am

      Thanks very much for the recipe, it turned out wonderful. I had it for dinner last night and it was perfect in this cold weather.

      Kalbi Jjim is one of my all time favourite Korean dishes and I have been wanting to cook it for a long time. Although not Korean, I first came to experience the cuisine whilst in university in Switzerland. I had a few Korean friends and they introduced me to it.

      I look forward to trying out the other recipes on your blog. I’m a massive fan of Kimchi Jjigae.

      Gamsahamnida

      Reply
    28. Tanya Claxton says

      January 21, 2016 at 7:13 pm

      I love this! Thanks for the easy recipe. Cheers from New Zealand.

      Reply
    29. Ali says

      December 03, 2015 at 6:14 pm

      Hi Hyosun! If I modified this recipe for use in a pressure cooker, how do you suggest I would do it? I love all your recipes btw, I have tried so many of them!

      Reply
      • Hyosun says

        December 06, 2015 at 8:47 pm

        Hi Ali – Sorry, I haven’t cooked this in a pressure cooker. For a slow cooker, I don’t use as much liquid to cook the ribs. See my slow cooker galbijjim recipe. I’d like to say the same should apply to the pressure cooking. Let me know if you try it in a slow cooker how it turns out for you.

        Reply
    30. Jan says

      December 28, 2014 at 10:22 pm

      Hello! Can I replace sugar and honey with Korean Mulyeot/Corn Syrup?

      Reply
      • Hyosun says

        December 31, 2014 at 11:06 am

        Yes you can.

        Reply
    31. grace says

      February 13, 2014 at 1:24 am

      Loved this recipe! We did everything according to your recipe but put less beef (about 2.6 pounds) and topped it up with more carrot and turnip. It was so delicious. And so simple to make! We are definitely going to be making this for our families. Any chance you’ll be making jangjorim (ideally in a slow cooker!) any time soon?

      Reply
    32. Anonymous says

      January 23, 2013 at 11:46 pm

      hello ms. Hyosun Ro, i am in the process of making your galbijjimm recipe, actually i started boiling the meat last night. Looking at the ingredients, i noticed that you don’t have chili powder or chili flakes or other ingredients to give it a little kick. If i want to make the dish a little spicy, what and how much of it do i have to add and at what point in the recipe do i add them? I know your recipe will turn out great. looking forward to your reply.

      Reply
      • Hyosun Ro says

        January 24, 2013 at 12:08 am

        Add 1 to 2 tablespoons of gochugaru (chili flakes) and gochujang (chili paste) in equal amounts in the braising liquid. It’s really up to your taste. For your reference, I used 2 tablespoons of each in the spicy chicken stew here: https://www.koreanbapsang.com/2012/12/dak-doritang-korean-spicy-chicken-stew.html#.UQB4pyfO1hZ. Thanks for using my recipe. Enjoy!

        Reply
    33. Anonymous says

      December 22, 2012 at 8:21 am

      thanks for sharing.

      Reply
    34. Side Stitches says

      December 08, 2012 at 7:34 pm

      Thank you so much for these amazing recipes! My husband is Korean and grew up eating a lot of Korean food. I had several Korean recipes under my belt, but this has really expanded my repertoire! I am looking forward to impressing my in-laws during their next visit! Now if only the Korean language was as fun to master…. I’m making this dish tonight but have already made a few of your others. Yum!

      Reply
    35. Jane H says

      October 19, 2012 at 9:42 pm

      Hi, I made this the other day and it’s the best galbijjim recipe I’ve tried so far. Thanks for all your great posts!

      Reply
    36. Lilluz says

      July 13, 2012 at 8:35 pm

      Hello Hyosun! What other vegetable can I use instead of radish – I can’t find any where I am 🙁

      Reply
      • Hyosun Ro says

        July 13, 2012 at 10:02 pm

        You can simply omit it. Also, although not traditional for this dish, you can use potatoes. Enjoy!

        Reply
    37. MariaS says

      May 07, 2012 at 10:13 am

      I love your blog 🙂 kudos

      Reply
      • Hyosun Ro says

        May 07, 2012 at 2:32 pm

        Thanks, Maria!

        Reply
    38. Anonymous says

      January 13, 2012 at 4:01 am

      Hi Hyosun, if I want to make ahead this ribs, can I stop at marinating point? I’m thinking to leave the ribs in the braising liquid overnight and proceed to next steps the day after. What do you think? Thank you, Yeni

      Reply
      • Hyosun Ro says

        January 13, 2012 at 4:15 am

        Sure! That will be a good point to stop and pick up later. Let me know how it turns out.

        Reply
      • Yeni says

        January 14, 2012 at 4:07 pm

        It was divine! My husband declared: All beef should be cooked this way! 🙂 I think next time I would marinate it again overnight – tastier and not as time consuming.. probably even store it in the freezer until ready to braise with the veggies. Thank you so much for the delicious recipe Hyosun!

        Reply
      • Hyosun Ro says

        January 14, 2012 at 4:18 pm

        That’s wonderful!! I am delighted to hear that. I am sure freezing it until braising will work well too. Great idea! Thanks for taking the time to let me know how it turned out. Oh please tell your husband I agree with him. Thank you!

        Reply
    39. Hyosun Ro says

      November 18, 2011 at 10:14 pm

      No problem, Nick! All good discussions… Enjoy!

      Reply
    40. Anonymous says

      November 18, 2011 at 8:02 pm

      Sorry, white guy here… 🙂 forgive my ignorance. This recipe looks fantastic and am most definitely will attempt it! Hopefully this weekend. I will let you know. Thanks ~Nick

      Reply
    41. Hyosun Ro says

      November 18, 2011 at 6:25 pm

      Nick – No heat for marinating. I am going to see if I can make that clear in my recipe. Koreans typically do not sear the ribs before braising them. Parboiling is the traditional technique. Thanks again for your questions and feedback! Let me know how it turns out if you make it.

      Reply
    42. Anonymous says

      November 18, 2011 at 6:14 pm

      Thank you Hyosun! Sorry about my confusion, so when you say “marinate” for 30 minutes, the heat on the stove is off at this point correct, or is it on low (slow cook) for 30 minutes. I looked up braising before your quick response, and it said to sear the meat. Thanks again. ~Nick

      Reply
    43. Hyosun Ro says

      November 18, 2011 at 2:31 am

      Nick – I am sorry to hear the step isn’t clear to you. Braising basically means slow cooking the main ingredient in liquid. The sauce (which I called braising liquid)in this recipe is used to slow cook the meat. In the step you’re referring to, the ribs, which have been boiled and removed from the the stock,are placed back in the pot and marinated in the sauce (braising liquid)before being slow cooked. Hope this helps, but do not hesitate to let me know if you have any other questions about the recipe.

      Reply
    44. Anonymous says

      November 17, 2011 at 8:17 pm

      Hello Hyosun, Can you please explain this step to me more: Mix together all the braising liquid ingredients. Return the ribs to the pot. Pour the braising liquid over the meat. Marinate for 30 minutes. Guess, I’m confused about the braising process. Thank you. ~Nick

      Reply
    45. Hyosun Ro says

      November 16, 2011 at 3:37 am

      Arudhi – Thank you! Try it. I know you will love it.

      Michelle – So thrilled to hear you made this and it turned out well for you. And thank you for your support and encouragement!

      Reply
    46. Michelle says

      November 16, 2011 at 2:35 am

      Thanks for re-posting this. I just made it for dinner and it was divine! Such fantastic flavors! Hyosun, I am so looking forward to when I can buy your cookbook. I have loved every recipe of yours that I have made. Thank you so much!!!

      Reply
    47. Arudhi says

      November 05, 2011 at 12:22 pm

      What a lovely dish! For dishes like beef stew or braised beef, I usually start with searing the beef and I`ve never tried parboiling it. I`ve also never used pear to cook meat before. So you gave me many new things to try out! I`ll definitely let you know if I make the galbijjim. Thank you!

      Reply
    48. Hyosun Ro says

      October 30, 2011 at 2:09 am

      Laura – I am thrilled to hear that. Thank you so much for letting me know! I look forward to hearing more about your cooking!

      Reply
    49. Laura says

      October 30, 2011 at 12:10 am

      Thank you for sharing this recipe! I just made this for dinner tonight and it is absolutely delicious! I am looking forward to trying more of your recipes soon.

      Reply
    50. Hyosun Ro says

      October 27, 2011 at 11:41 pm

      Biren – Thank you! I am not sure if it’s the same thing, but I do have a Korean shrimp salad recipe with pear and cucumbers:

      http://eatingandliving.blogspot.com/2010/10/korean-style-shrimp-salad-with-hot.html

      Reply
    51. Biren @ Roti n Rice says

      October 27, 2011 at 5:05 pm

      This looks really, really delicious! Seeing that you used Asian pear in this recipe reminds me of a Korean friend’s Asian pear salad with shrimps that was absolutely delicious! Unfortunately, I can’t remember what it is called. Congrats on the picture!

      Reply
    52. Hyosun Ro says

      October 27, 2011 at 3:31 am

      Thank you, Holly! I agree!

      Reply
    53. beyondkimchee says

      October 27, 2011 at 2:26 am

      This looks scrumptious! Korean Galbi jjim is the best braised beef dish in the world.

      Reply
    54. Hyosun Ro says

      October 27, 2011 at 12:19 am

      Thank you, Cynthia! It is very tasty.

      Reply
    55. Cynthia says

      October 27, 2011 at 12:16 am

      Ummm, I love short ribs. This looks very appetizing.

      Reply
    56. Hyosun Ro says

      October 26, 2011 at 4:48 pm

      Thanks, Andrea! I know you and your family will love it.

      Reply
    57. [email protected] says

      October 26, 2011 at 2:03 pm

      True comfort food and perfect for a cool day! I’ll definitely make this once it is finally fall here…

      Reply
    58. Hyosun Ro says

      October 26, 2011 at 12:46 am

      Nami, Emily and Jen: Thank you for stopping by and checking out the recipe. Hope you get to make this dish soon!

      Reply
    59. Smoky Wok (formerly Tastes of Home) says

      October 25, 2011 at 5:45 pm

      One of my favourite Korean dishes ever! Thanks for sharing your recipe 🙂

      Reply
    60. Emily Malloy says

      October 25, 2011 at 5:20 pm

      Absolutely drool-worthy!

      Reply
    61. Nami | Just One Cookbook says

      October 25, 2011 at 4:57 am

      Wow this looks so delicious. I’ve never tried Korean braised short ribs and this photos are telling me I better make this one day! This with a bowl of steam rice would be my ideal and perfect meal~~~!

      Reply

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