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Stews and Saucy Dishes

Korean Braised Short Ribs Galbi Jjim

6 servings
Korean Braising

These Korean Braised Short Ribs Galbi Jjim is so tender it melts in your mouth! Slow-cooked in a rich, savory-sweet soy sauce with garlic, ginger, and a secret ingredient (hint: 🍐), this dish is pure comfort food!

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The Headless Chef The Headless Chef Resident Chef
March 11, 2025
Korean Braised Short Ribs Galbi Jjim on the plate, detail shot
  • 3 h.
  • 3 h.
  • 2/5
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Ingredients:

Ribs:

  • 3.3 LB of beef ribs - short (adjust if needed)
  • 5 cups of water - for boiling (adjust if needed)

Braising Liquid:

Vegetables & Extras:

Tools:

Recipes

Best served with:

Simple Boiled Rice Recipe

Directions:

1. Pre-Boil the Ribs to Remove Impurities

Let’s begin preparing the Korean Braised Short Ribs Galbi Jjim by parboiling the short ribs.

  • In a large pot, add 5 cups water and brisket.
  • Bring to a boil for 10 minutes, then drain and rinse the meat under warm water.
  • This step removes impurities and results in a cleaner, richer broth.

2. Make the Braising Sauce

In a bowl, mix soy sauce, mirin, brown sugar, grated pear, garlic, ginger, sesame oil, gochugaru, black pepper, salt and water/broth.

3. Braise the Ribs

  • In a large pot or Dutch oven, add the short ribs and braising sauce.
  • Cover and simmer on low heat for 2 hours, stirring occasionally.

4. Add Vegetables and Finish Cooking

  • Add onions, carrots, potatoes, rehydrated mushrooms to the pot.
  • Simmer for another 30-40 minutes, until the vegetables are soft and the meat is fall-apart tender.

5. Serve and Garnish Korean Braised Short Ribs Galbi Jjim

  • Garnish with toasted sesame seeds and sliced green onions.
  • Serve hot with steamed rice and kimchi on the side!
About the Author:
The Headless ChefResident Chef
# 2
  • Published Recipes: 29
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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