Korean braised short ribs, or galbi jjim, are the perfect warm food when you are hosting a fall or winter dinner party.
This year’s holiday countdown has overlapped with the countdown to my wedding in early December. It’s a little over thirty days away and I can’t believe it’s already here, much like how I feel at the end of every year when it’s almost time to celebrate Thanksgiving!
Korean braised short ribs (or galbi jjim) are what I think of when I think of cozy, cold weather dishes for celebrations. This is not an everyday dish but something you serve during the holidays or a special occasion like lunar new year, Chuseok, or a birthday. 
And speaking of special occasions, a version of this dish was actually served at my parents’ wedding in Korea. My aunt cooked it for the reception for everyone to enjoy and my dad still says it was the best galbi jjim he ever had.
These beef short ribs simmer in a salty sweet mixture, mirin, sugar, garlic, ginger, onion, and apple for a few hours until tender and richly flavored. Carrots, daikon, and mushrooms are added for the last thirty minutes and the stew is ready when the vegetables are tender.
I recommend cooking the ribs a day or two before serving- braised dishes always seem better the next day. It also gives you a chance to defat the sauce by letting it cool completely and simply scooping the fat off the top. I don’t mind fat in sauces but in this case the ribs are super rich and make the sauce a bit too greasy if you don’t remove the fat.
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Galbi Jjim – Korean Braised Short Ribs
- Total Time: 170 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Tender short ribs braised to perfection in a rich, savory sauce. A comforting and flavorful dish perfect for a chilly evening.
Ingredients
- 3 lbs (1361 g) short ribs
- 3/4 cup soy sauce
- 1/4 cup mirin
- 1/3 cup sugar
- 1 small onion
- 1 small apple
- 10 cloves garlic
- 3 inch piece ginger
- 1 large carrot
- 2 cups (473 ml) daikon radish
- 8 oz (227 g) fresh shiitake mushrooms
Instructions
- Soak ribs in cold water for about 30 minutes. Drain and pat dry.
- Meanwhile, blend the remaining ingredients in a blender or food processor until smooth.
- Put the mixture in a large Dutch oven, add 3 cups of water, and bring to a boil.
- Add the ribs, lower heat to a simmer, cover, and cook for at least two hours, or until the ribs are tender.
- Add carrots, daikon, and mushrooms; simmer for another 30 minutes.
- Skim the fat from the top, or use a fat separator. Alternatively, cool, refrigerate overnight, and remove the fat before reheating over low heat.
- Serve with steamed white rice and kimchi.
Notes
- For deeper flavor, marinate the short ribs in the sauce for at least 4 hours, or preferably overnight, before braising.
- If you don’t have mirin, you can substitute with an equal amount of dry sherry or white wine.
- To make the sauce thicker, remove the short ribs and simmer the sauce uncovered for 10-15 minutes before returning the meat.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How can I ensure the short ribs are tender when making galbi jjim?
Simmer the short ribs in the salty sweet mixture of mirin, sugar, garlic, ginger, onion, and apple for a few hours until they are tender and richly flavored.
What should I do with the fat that forms on top of the stew after it cools?
Let the braised dish cool completely and then scoop the fat off the top to prevent the sauce from becoming too greasy.
Why do you recommend cooking the ribs a day or two before serving?
Braised dishes like galbi jjim often taste better the next day as the flavors have time to meld, and it also allows you to defat the sauce.
Delicious, it wasn’t clear if this called for beef or pork ribs, so I used pork. It was still delicious. Great meal cold weather.