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.Print
Hello there! My name is Sonja and I love food. I’m food obsessed, actually. I moved back to the US last year after living in Seoul, Korea for five years. I hope to share what I’ve learned about good eating from my time in Korea and traveling Asia. I focus on recipes that are influenced by my Korean heritage and experience as an expat in Seoul which inspired cooking recipes from home, as well as the ever changing food scene in DC and Virginia.