Galbi Jjim (Korean Braised Beef Ribs)

This Korean braised beef rib dish is incredibly tender and coated in a rich, savory-sweet soy-based sauce. The vegetables soak up all that deep flavor. While it requires a few hours of slow cooking, the patience truly pays off. Try this galbi jjim recipe when you are craving a hearty, soul-warming meal.

Galbi Jjim Origin

Galbi Jjim originated during the Joseon Dynasty. It was reserved for special occasions, such as holidays and celebrations. Once a Korean royal court dish, it eventually transitioned into a beloved meal in Korean households.

Why You Will Love This Recipe

• Fall-apart tender beef: Slow braising transforms short ribs into incredibly tender bites
• Rich, balanced flavor: The soy-based sauce is savory, slightly sweet, and deeply umami
• Comfort food: Warm, hearty, and satisfying
• Vegetables that shine: Radish, potatoes, and mushrooms absorb the sauce and become just as delicious as the meat.

Ingredients

• 3–4 lb bone-in beef short ribs
  • Main ingredient in this dish. Perfect for slow braising.
• Cold water, for soaking
  • Draws out excess blood for a cleaner broth

Blended Pear Sauce

• 1 Asian pear, peeled and chopped or apple
  • Helps tenderize the meat and adds natural sweetness
• 1 small onion
  • Adds savory depth
• 6–8 cloves garlic
  • Adds aromatic flavors
• ½ cup soy sauce
  • The salty component of the broth
• 3–4 tbsp honey
  • Adds sweetness and a natural glossy finish
• ¼ cup mirin
  • Adds a subtle sweetness
• ½ cup beef broth
  • Adds richness to the broth
• 1 tbsp sesame oil
  • Adds nuttiness
• 1 tsp black pepper
  • Adds a slight kick

Vegetables

Sliced scallions, for garnish

1–1½ cups Korean radish, cut into large chunks

Small potatoes, halved

Shiitake mushrooms

Click on the image for the direct link to the ingredients/tools I used:

Galbi Jjim Instructions

Soak the short ribs in cold water for about 1 hour to draw out excess blood, changing the water 2–3 times. Drain well.

Add ribs to a large pot and cover with fresh water. Bring to a boil and cook for 5 minutes. Drain and rinse the ribs thoroughly.

In a blender, combine the Asian pear, onion, garlic, soy sauce, honey, mirin, beef broth, sesame oil, and black pepper. Blend until smooth.

Place the ribs in a heavy pot or Dutch oven and pour the blended sauce over them. Add enough water for the ribs to be 80% covered. Bring to a boil, then reduce to a gentle simmer.

Cover and cook for about 1 hour, skimming off excess fat occasionally.

Uncover the pot and add the radish, potatoes, and shiitake mushrooms. Cover again and simmer for another 35–40 minutes, or until the ribs are tender and the vegetables are soft.

Garnish with sliced scallions and serve hot with rice.

Galbi Jjim Cooking Tips

Do not fully submerge the ribs. The sauce needs to be concentrated to become glossy.

Skim excess fat so the sauce does not become too fatty.

Add vegetables later so it does not disintegrate.

Ingredient Substitution

Asian Pear –> Apples, Bosc or Anjou Pear

Honey –> Brown sugar, sugar, or rice syrup

Beef Broth –> Chicken broth, water

Storage Tips

Let the galbi jjim cool to room temperature before storing in an airtight container in the fridge for up to 3-4 days.

Reheat gently on the stovetop, stirring occasionally or microwave in short intervals.

When chilled, excess fat will surface to the top. You can easily skim it off.

If you enjoyed this recipe, you might also like my Korean soy braised chicken recipe.

Korean Soy Braised Chicken

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