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Clean recipe · beyondkimchee.com

Best Galbi Jjim (Korean Braised Short Ribs)

Make Galbi Jjim at home with Korean short ribs braised in a savory-sweet sauce until fall-off-the-bone tender. A comforting dish for holidays or family dinners.

Original recipe: beyondkimchee.com

Yield:
4 servings
Prep:
20 min
Cook:
135 min
Total:
165 min
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Best Galbi Jjim (Korean Braised Short Ribs)

Ingredients

  1. 3-1/2 to 4 lbs (1.5-1.8 kg) beef short ribs (Korean style preferred)
  2. 1/2 onion (diced)
  3. 1/2 Korean pear (peeled, seeded, and diced)
  4. 1/2 kiwi (peeled and diced)
  5. 5 cloves garlic
  6. 1/2 cup (120 ml) soy sauce
  7. 3 tbsp (36 g) dark brown sugar
  8. 3 tbsp (45 ml) sweet rice wine (mirim)
  9. 2-1/2 cups (600 ml) sea kelp stock ( divided)
  10. 1 tsp (5 g) ginger paste
  11. 1 tbsp (15 ml) sesame oil
  12. 1 tsp (2 g) ground pepper
  13. 2 carrots (peeled and cut into big chunks)
  14. 3/4 lb (340 g) Korean radish (peeled and cut into chunks)
  15. 6 fresh or dried shiitake mushrooms (see note for dried shiitake)
  16. 1 large piece (10–15 g) dried sea kelp (dashima)
  17. 4 cups (960 ml) water
  18. 5 dried jujubes
  19. 8-10 peeled chestnuts (see note below)
  20. 12 ginko nuts (see note below)
  21. 1 green onion (finely chopped)
  22. 1 tsp toasted sesame seeds

Instructions

  1. Parboil and Prep the Ribs: Place the short ribs in a large pot of water and boil for about 10 minutes over medium-high heat. This removes impurities and excess fat. Drain and rinse the ribs under running water, scrubbing off any bone fragments. Cut a few shallow 1/2-inch slits into the meat so it absorbs flavor better during braising.
  2. Make the Sea Kelp Stock: While the ribs are boiling, simmer dried kelp (dashima) in 4 cups of water over medium-low heat for 5 minutes. Remove and discard the kelp. Measure out 2 1/2 cups of the stock to use in the recipe.
  3. Prepare the Braising Sauce: In a blender or food processor, combine onion, pear, kiwi, garlic, soy sauce, brown sugar, rice wine, and 1/2 cup of the kelp stock. Blend until smooth.
  4. Start Braising the Ribs: Place the parboiled ribs in a Dutch oven or heavy pot. Pour the blended sauce over them and add the remaining 2 cups of kelp stock, ginger paste, sesame oil, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for about 1 1/2 hours. Skim off any fat from the surface as it cooks. After 1½ hours, check the thickest piece. The ribs are ready for the vegetables when a fork slides into the meat with little resistance and the meat has begun to pull back from the bone. If the beef still feels firm, continue simmering before adding the vegetables.
  5. Prep and Add the Vegetables: Trim the edges of the carrot and radish pieces if you like — this helps them hold their shape during braising. Score the tops of fresh shiitake mushrooms with a cross pattern for a decorative look. Add the carrots, radish, and rehydrated dried shiitake mushrooms. Simmer for 20–30 minutes, until the vegetables are tender. If using fresh shiitake mushrooms, wait and add them during the final 10–15 minutes.
  6. Finish the Galbi Jjim: Add the fresh shiitake mushrooms and, if using, the dried jujubes, chestnuts, and ginkgo nuts. Cook uncovered for another 10–15 minutes. If the sauce is still thinner than you like, continue simmering uncovered for 5–10 minutes until glossy and slightly reduced. If it becomes too concentrated, add a small splash of water or reserved kelp stock. Remove from the heat and let the galbi jjim rest for 10 minutes before serving.
  7. Serve: Garnish with chopped green onions and sesame seeds. Serve Galbi Jjim warm with rice and kimchi.