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    Home » Beef

    Galbijjim (Braised Beef Short Ribs)

    Published 08/25/2019. Updated 06/11/2021

    Jump to Recipe

    Galbijjim 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 e1613670588766 300x300 - Galbijjim (Braised Beef Short Ribs)

    Galbijjim (braised beef short ribs)

    4.59 from 226 votes
    Main Course
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    30 minutes 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 adjust to taste
    • 2 tablespoons honey
    • 1/4 cup cooking rice wine (or Korean matsul/mirim or mirin)
    • 1/2 medium Asian pear grated (about 1/2 cup)
    • 1/2 small onion grated
    • 1 tablespoon minced garlic
    • 1 teaspoon grated 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 peeled fresh chestnuts
    • 4 to 6 dried Korean dates/jujube
    • 10 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 2.5 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!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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