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Galbijim recipe - learn how to make Korean braised beef short ribs
Galbijjim (Korean braised beef short ribs)
Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe! 
Ingredients
  • 3 pounds meaty beef short ribs
  • 1/2 onion
  • 3 -4 thin ginger slices
  • 5 garlic cloves
  • 3 white parts of scallions
Braising Liquid:
  • 1/2 cup soy sauce
  • 3 tablespoons sugar 2 for less sweet ribs
  • 2 tablespoons honey
  • 1/4 cup rice wine or mirin
  • 2 tablespoons of sesame oil
  • 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
Vegetables:
  • 10 ounces Korean radish cut into large chunks (about 1-1/2-inch cubes)
  • 3 - 4 dried shiitake mushrooms soaked and quartered
  • 2 carrots cut into large chunks (about 1 inch long)
Optional garnish:
  • 6 - 8 peeled fresh chestnuts
  • 6 - 8 dried Korean dates/jujube
  • 10 - 12 gingko nuts or 1 tablespoon pine nuts
Instructions
  1. 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. In a large pot (5 or 6 qt), bring 4 cups of water to a boil. Add the ribs, onion, ginger, garlic and scallions.

    Galbijjim (Korean braised short ribs)
  2. Bring it to a gentle boil, uncovered. Skim off the scum on the top. Reduce the heat to medium and cook for 30 minutes. Remove the ribs, reserving the stock.

    Galbijjim (Korean braised short ribs)
  3. 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 (Korean braised short ribs)
  4. Mix together all the braising liquid ingredients. Return the ribs to the pot. Pour the braising liquid over the meat. Set it aside to marinate for about 30 minutes.

    Galbijjim (Korean braised short ribs)
  5. Meanwhile, prepare the vegetables.

    Galbijjim (Korean braised short ribs)
  6. Add 2-1/2 cups of the stock to the marinated ribs. Cover and bring it to a boil. Reduce the heat to medium low and simmer for 30 minutes. Stir in the vegetables, leaving out the optional garnish ingredients. Continue to simmer, covered, for about 20 minutes.

    Galbijjim (Korean braised short ribs)
  7. Stir in the optional garnish ingredients. Return to simmer, uncovered this time, for an additional 10 - 20 minutes*, or until the sauce is thicker and the meat is tender but not falling apart.

    (*At this time, 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 - 20 minutes gives the ribs a nice sheen.)