Braised Short Ribs (Galbijjim) Recipe - A Festive Korean Dish Worth the Wait
Post nine in our "10 Easy Korean Recipes" series is Galbijjim (갈비찜), tender beef short ribs slow-braised in a rich soy sauce-based sauce. It's a dish traditionally served at Korean holidays and celebrations, and while it takes longer to cook than the other recipes in this series, the technique itself is quite simple.
Why This Recipe Works Abroad
Beef short ribs (flanken-cut, cut across the bone) are available at most butchers and grocery stores internationally, especially those with a Korean or Latin American clientele, since the cut is also popular in Latin American cuisine.
Ingredients (Serves 4)
- 1kg beef short ribs (flanken-cut, cross-cut short ribs)
- 1/2 cup soy sauce
- 3 tablespoons sugar (or 1 Asian pear/apple, grated, for natural sweetness)
- 1 tablespoon minced garlic
- 1/2 onion, roughly chopped
- 2 cups water
- 2 carrots, cut into large chunks
- 1 potato, cut into large chunks
- 1 tablespoon sesame oil
- Black pepper to taste
- Toasted sesame seeds and chopped green onion, for garnish
Ingredient Substitutions
- No flanken-cut short ribs? Regular English-cut short ribs also work; just adjust the cooking time slightly longer for larger pieces.
- No Asian pear? Regular apple or extra sugar works as a substitute for sweetness and tenderizing.
Step-by-Step Instructions
- Soak the ribs. Soak the short ribs in cold water for 30 minutes to 1 hour to remove excess blood, changing the water once or twice.
- Parboil. Bring a pot of water to a boil and blanch the ribs for 5 minutes to remove impurities. Drain and rinse.
- Make the sauce. In a bowl, combine soy sauce, sugar or grated pear, garlic, onion, and black pepper.
- Braise. Place the ribs in a large pot, add the sauce and 2 cups of water, and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally.
- Add vegetables. Add the carrots and potato, and continue simmering for another 30-40 minutes, until the meat is tender and the vegetables are cooked through.
- Finish. Stir in sesame oil at the end, then garnish with sesame seeds and green onion before serving.
Pro Tips
- Don't skip the soaking and parboiling steps — they remove impurities that would otherwise make the sauce cloudy and slightly bitter.
- This dish tastes even better reheated the next day, as the flavors continue to develop.
