Galbi Jjim- Korean Braised Short Ribs
This galbi jjim is extremely tender, flavorful, and easy to make! Braised in a soy sauce based marinade that is sweet & savory.
Servings: 4 people
Ingredients
- 4 lbs prime short ribs
- 1/2 lb Korean radish
- 1 carrot
- 1 large green onion
- 1/2 large onion
- 4 dried shiitake mushrooms
- 1 red chili pepper
- 1 tsp sesame seeds for garnish
- 3 cups reserved beef broth
Braising Sauce
- 2/3 cup soy sauce
- 1/4 cup light brown sugar add more if you like it sweet
- 2 tbsp plum syrup
- 1/3 cup shiitake mushroom soaking water
- 1/4 cup mirin
- 8 cloves garlic
- 1 tsp ginger
- 2 oz onion
- 3 oz Korean pear
- 1 tsp dashida beef bouillon- optional
- 1 tsp black pepper
- 1 tbsp sesame oil
- white part of large green onion chopped
To make spicy galbi jjim, add these to the braising sauce:
- 2 tbsp gochugaru Korean red pepper flakes
- 3 tbsp extra spicy gochujang Koren red pepper paste
Optional add-ins
- shishito pepper
- rice cake
- kabocha or potato
- jujubes
- ginko nuts
Instructions
- Soak the short ribs in cold water for 1-2 hours, changing the water once or twice.
- Soak some dried shiitake mushrooms in hot water for 30 minutes.
- Prep your veggies: If using carrots & potatoes, cut them into bigger pieces than the Korean radish. Slice the chili pepper, cut the onion into large chunks, thinly slice the white part of the large green onion and cut the rest into thick strips.
- Combine garlic, onion, Korean pear, and ginger and blend until smooth.
- Combine the puree with soy sauce, light brown sugar, mirin, the shiitake soaking water, plum syrup, black pepper, sesame oil, the white part of a large green onion, and dashida (Korean beef bouillon- optional).
- Fill a pot with cool water then add the ribs. Bring it to a boil- once it starts to boil, cook for 4 to 5 minutes. It will take 10-15 minutes for it to start boiling. Remove scum that floats to the surface.*Use a deep pot that is at least 10 inches in diameter, but 12 inches would be better.
- Strain the broth into a large bowl and set it aside.
- Thoroughly rinse the short ribs under cold running water. There will be lots of scum and possibly bone fragments from being cut.
- Filter the beef broth that was set aside. Reserve about 5 cups (you only need 3, but keep some extra just in case).
- Add the cleaned short ribs back into the cleaned pot.
- Cover in the braising sauce
- Then add about 3 cups of the beef broth. The short ribs should be about 80% covered in liquid, NOT all the way. Add less or more broth as needed.
- Bring to a boil, then reduce the heat to medium low and cover for 1 hour, stirring occasionally.
- After 1 hour, skim off as much fat as you can.
- Add the Korean radish, carrots, potatoes and rehydrated shiitake mushrooms. Cover and continue to braise on medium low heat for 30 minutes, or until the Korean radish is chopstick tender. If too much of the liquid has reduced, you can add a bit more beef broth to keep the short ribs submerged by at least half.
- Increase the heat to medium high and add the onions, large green onion, and red chili pepper. I also like to add shishito peppers, kabocha, and rice cakes but these are optional. Cook for 15 minutes UNCOVERED. The sauce will reduce and thicken a little bit.
- Garnish with sesame seeds and serve with rice and kimchi! This goes best with my mom's bok choy kimchi or cucumber kimchi :)
