Here’s a classic, cozy recipe for Korean Braised Short Ribs (Galbi Jjim)—tender, savory-sweet, and perfect for a special meal 🍲
🇰🇷 Korean Braised Short Ribs (Galbi Jjim)
Ingredients (serves 4–6)
Short ribs
- 3–4 lbs bone-in beef short ribs
- Water (for soaking & boiling)
Braising sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar (or honey)
- 1/2 cup water or beef broth
- 1/4 cup grated Asian pear or apple (for tenderness & sweetness)
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice wine or mirin (optional)
- 1/2 teaspoon black pepper
Vegetables
- 2 carrots, large chunks
- 1 large onion, chunks
- 2–3 potatoes or Korean radish (mu), chunks
Garnish
- Sliced green onions
- Toasted sesame seeds
Instructions
- Soak the ribs
Place ribs in cold water for 30–60 minutes, changing water once or twice to remove excess blood. - Parboil
Bring ribs to a boil in fresh water for 5 minutes. Drain and rinse well. - Make the sauce
In a bowl, mix soy sauce, brown sugar, water/broth, grated pear or apple, garlic, ginger, sesame oil, mirin, and pepper. - Braise
Add ribs and sauce to a large pot or Dutch oven.
Bring to a gentle boil, then reduce to low, cover, and simmer 60 minutes. - Add vegetables
Add carrots, onion, and potatoes/radish.
Simmer uncovered another 30–45 minutes, until ribs are fall-off-the-bone tender and sauce thickens. - Finish & serve
Skim excess fat if needed.
Garnish with green onions and sesame seeds. Serve with steamed rice.
💡 Tips & Variations
- For deeper flavor, let it rest overnight and reheat the next day
- Want spice? Add 1–2 teaspoons gochujang
- Slow cooker version: cook on LOW 7–8 hours
- Instant Pot: 35 minutes high pressure, natural release
If you want, I can share a shortened weeknight version, a pressure cooker recipe, or a sweet-spicy variation 🌶️
