Korean Braised Beef Short Ribs |갈비찜 | GalbiJjim

GalbiJjim is one of the most popular dishes in the Korean Cuisine. Korean Braised Beef Short Ribs is often a staple dish for many celebrations and special occassions. Galbi Jjim is my Dad’s favorite dish.

Follow these easy step by step instructions for an authentic flavored GalbiJjim. Beef Short Ribs are seared then braised in a garlic soy sauce broth in the oven or on the cooktop. The broth is reduced at the very end to intensify the flavor. The meat is tender and coated with glistening sauce alongside your favorite vegetables.

INGREDIENT LIST

4 pounds beef short ribs – 2 to 3 inch chunks

Braising Broth

1/2 cup soy sauce
1/4 cup granulated sugar
6 medium cloves garlic, minced
1/2 teaspoon freshly ground black pepper
2 cups water or home-made beef broth

Vegetables

1 cup each of any 3 or 4 of the following:
baby carrots
carrot tops
fingerling potatoes
pearl onions
baby zucchini
carrots – cut into 1 1/2 inch cubes, edges rounded**
potatoes – cut into 1 1/2 inch cubes, edges rounded**
turnips – cut into 1 1/2 inch cubes, edges rounded**
chestnuts – in syrup*, drained
ginko nuts*, peeled

*Available in Korean or Japanese Markets.
**As shown in How-To Cut Vegetables for Stews.

Garnishes
1 tablespoon pine nuts
1 teaspoon roasted sesame seeds
5 stalks green onions, cut into 3” pieces
egg threads (optional)
Bring a pot of water to a boil and preheat the oven to 325 degrees.

Trim and Seal

Trim off the fat from top of the meat and underside of the ribs.

Once the water comes to a full boil, add the ribs to the pot. Boil for 10 minutes. Or sear and brown in a braising pot on all sides. If using searing method, leave some fat on the ribs.

Make the braising broth. Combine all ingredients, mix well and set aside.

Braise

Transfer the ribs to an oven-proof pot, cast iron works best. Pour the braising broth over the ribs. Cover and bring it to a boil. Transfer the pot to a preheated oven. Braise for 1 /12 hours or until the meat is tender. Increase the braising time 15 minutes for every additional 4 pounds.

If Braising on the cooktop, reduce the heat and simmer for 1 hour and 30 minutes.

Prep the vegetables while the ribs are braising. Peel where needed and wash the vegetables. Cut the green onions lengthwise to 3” pieces.

Add and Cook the Vegetables

Carefully remove the pot from the oven using oven mitts. Be very careful, the pot is very hot. Remove the lid using an oven mitt and safely set it aside.

Although not necessary, I liked to skim off the fat.

Bring the pot to a simmer and add the vegetables. Cover and simmer for 10 minutes. Depending on the size and hardness of the vegetables, cooking times may vary; can also be quickly put in the microwave for 1 minute before adding to the broth.

Turn the heat to high and boil uncovered for about 5 minutes or until the broth is reduced to half, basting in between. Keeping in mind the sauce will concentrate and will become more intense, so be careful not to over reduce. The reducing time will have to be longer for larger portions.

Plating

Transfer the ribs and vegetables on to a serving platter. Toss in the green onions and pine nuts. Mix gently with the remaining sauce and spread evenly over the ribs. Sprinkle the roasted sesame seeds and egg threads on top.

Serves 4, 2 ribs per person.


Related Recipes

 

Korean Braised Beef Short Ribs
 
Makes: 4 servings - 2 ribs per person
Ingredients
  • 4 pounds beef short ribs – 2 to 3 inch chunks
Braising Broth
  • ½ cup soy sauce
  • ¼ cup granulated sugar
  • 6 medium cloves garlic, minced
  • ½ teaspoon freshly ground black pepper
  • 2 cups water or home-made beef broth
Vegetables
  • 1 cup each of any 3 or 4 of the following-
  • baby carrots
  • carrot tops
  • fingerling potatoes
  • pearl onions
  • baby zucchini
  • carrots – cut into 1½ inch cubes, edges rounded**
  • potatoes – cut into 1½ inch cubes, edges rounded**
  • turnips – cut into 1½ inch cubes, edges rounded**
  • chestnuts – in syrup*, drained
  • ginko nuts*, peeled
Garnishes
  • 1 tablespoon pine nuts
  • 1 teaspoon roasted sesame seeds
  • 5 stalks green onions, cut into 3” pieces
  • egg threads (optional)
Instructions
Trim and Seal
  1. Bring a pot of water to a boil and preheat the oven to 325 degrees.
  2. Trim off the fat from top of the meat and underside of the ribs.
  3. Once the water comes to a full boil, add the ribs to the pot. Boil for 10 minutes. Or sear and brown in a braising pot on all sides. If using searing method, leave some fat on the ribs.
  4. Make the braising broth. Combine all ingredients, mix well and set aside.
Braise
  1. Transfer the ribs to an oven-proof pot, cast iron works best.
  2. Pour the braising broth over the ribs. Cover and bring it to a boil.
  3. Transfer the pot to a preheated oven.
  4. Braise for 1 /12 hours or until the meat is tender. Increase the braising time 15 minutes for every additional 4 pounds.
  5. If Braising on the cooktop, reduce the heat and simmer for 1 hour and 30 minutes.
Prep Vegetables
  1. Prep the vegetables while the ribs are braising.
  2. Peel where needed and wash the vegetables.
  3. Cut the green onions lengthwise to 3” pieces.
Add and Cook the Vegetables
  1. Carefully remove the pot from the oven using oven mitts. Be very careful, the pot is very hot. Remove the lid using an oven mitt and safely set it aside.
  2. Although not necessary, I liked to skim off the fat.
  3. Bring the pot to a simmer and add the vegetables.
  4. Cover and simmer for 10 minutes. Depending on the size and hardness of the vegetables, cooking times may vary; can also be quickly put in the microwave for 1 minute before adding to the broth.
  5. Turn the heat to high and boil uncovered for about 5 minutes or until the broth is reduced to half, basting in between. Keeping in mind the sauce will concentrate and will become more intense, so be careful not to over reduce. The reducing time will have to be longer for larger portions.
Plating
  1. Transfer the ribs and vegetables on to a serving platter.
  2. Toss in the green onions and pine nuts.
  3. Mix gently with the remaining sauce and spread evenly over the ribs. Sprinkle the roasted sesame seeds and egg threads on top.
Notes
*Available in Asian markets.
**As shown in How-To Cut Vegetables for Stews.