Korean Galbi Jjim (Braised Beef Short Ribs)
Servings: 4–6
Time: ~2.5–3 hours
Ingredients
Main:
2 lbs (900g) Korean-style beef short ribs (flanken or English cut)
1 tbsp vegetable oil
1 small onion, chopped
Aromatics & Veggies:
4 cloves garlic, minced
1-inch piece ginger, sliced
2 medium carrots, cut into chunks
1 medium potato, cubed
1 small daikon radish (or turnip), chopped
3–4 shiitake mushrooms (or button mushrooms)
2 green onions, cut into 2-inch pieces
Sauce:
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp honey
1 tbsp sesame oil
1 Asian pear (or apple), grated
1/2 cup water or beef broth
Instructions
- Prep the ribs
(Optional but traditional) Soak ribs in cold water for 30–60 minutes to remove excess blood.
Drain and pat dry. - Sear for flavor
Heat oil in a large pot over medium-high heat.
Sear ribs on all sides until nicely browned.
Remove and set aside. - Build the base
In the same pot, sauté onion, garlic, and ginger until fragrant. - Make the braising sauce
Add soy sauce, brown sugar, honey, sesame oil, grated pear, and water/broth.
Stir well. - Slow braise
Return ribs to the pot.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 1.5–2 hours, until meat is tender. - Add vegetables
Add carrots, potatoes, radish, and mushrooms.
Continue simmering another 30–40 minutes until veggies are soft and sauce thickens. - Finish
Add green onions and simmer 5 more minutes.
Taste and adjust sweetness/salt if needed.
Serve with
Steamed white rice
Kimchi on the side