Galbi Jjim Recipe (Korean Braised Short Ribs)

Galbi Jjim (Korean Braised Short Ribs)

Recipe Content

Prep Time: 30 minutes (plus 1+ hour marinating)
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4
Calories: 620 per serving

Ingredients:

For the Short Ribs & Marinade:

• 3 lbs (1.4 kg) beef short ribs, cut flanken-style (across the bone)

• 1 cup soy sauce

• ½ cup brown sugar

• ½ Asian pear or Bosc pear, pureed

• 1 small onion, pureed

• 6 garlic cloves, minced

• 2 tbsp minced ginger

• 3 tbsp rice wine (mirin)

• 1 tbsp sesame oil

• 1 tsp black pepper

For the Braising & Vegetables:

• 1 cup beef broth or water

• 2 large carrots, cut into 1-inch chunks

• 1 medium Korean radish or daikon, cut into large chunks

• 1 onion, cut into large chunks

• 3-4 dried shiitake mushrooms, soaked and halved

• 2 jujubes (optional)

• 1-2 chestnuts, peeled (optional)

For Garnish:

• 2 green onions, sliced

• 1 red chili pepper, sliced (for color)

• 1 tbsp toasted pine nuts or sesame seeds

Instructions:

1. Prepare and Marinate: Soak the short ribs in cold water for 20 minutes to draw out blood. Rinse and drain. In a large bowl, mix all marinade ingredients. Add the short ribs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

2. Sear the Ribs: In a large, heavy-bottomed pot (like a Dutch oven), heat a little oil over medium-high heat. Remove the ribs from the marinade (reserve the marinade) and sear them until browned on all sides. Work in batches to avoid steaming.

3. Braise: Return all ribs to the pot. Pour in the reserved marinade and beef broth. The liquid should almost cover the ribs. Bring to a boil, then immediately reduce to a very low simmer. Cover and cook for 1 hour and 30 minutes.

4. Add Vegetables: After 1.5 hours, add the carrots, radish, onion, mushrooms, jujubes, and chestnuts. Gently stir to submerge them in the braising liquid. Continue to simmer, covered, for another 30-45 minutes, or until the ribs are fork-tender and the vegetables are cooked through.

5. Reduce the Sauce: Once the meat is tender, you can optionally remove the ribs and vegetables and boil the sauce over high heat for 5-10 minutes to thicken it into a rich, glossy glaze.

6. Serve: Arrange the ribs and vegetables on a deep platter. Pour the reduced sauce over the top. Garnish generously with green onions, red chili, and pine nuts

Chef's Notes & Tips

• The Fruit Puree is Key: The pear or apple puree not only tenderizes the meat but also creates a natural, subtle sweetness that defines this dish.

• Low and Slow: The secret to melt-in-your-mouth ribs is a gentle, low simmer. Do not let the pot boil vigorously.

• Make Ahead Marvel: Galbi Jjim tastes even better the next day. Make it a day ahead and gently reheat before serving.

• Short on Time? Use a pressure cooker. After searing, cook on high pressure for 35-40 minutes, then natural release.

FAQ Section

Q: What cut of meat is best for Galbi Jjim?
A: Flanken-cut short ribs (cut across the bone) are traditional. You can also use English-cut short ribs (cut between the bones), but the cooking time may need to be adjusted.

Q: Can I make this without the pear?
A: Yes, you can substitute with ¼ cup of apple sauce or simply omit it, but the pear adds a distinct tenderness and flavor.

Q: Is this dish very spicy?
A: No, Galbi Jjim is not spicy. It's a sweet and savory dish. The red chili garnish is primarily for color and provides only a hint of heat.

Q: My sauce is too thin. How can I thicken it?
A: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering sauce until it thickens.

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