If you attend a major celebration in Korea—whether it’s the Lunar New Year (Seollal), a 60th birthday party, or a wedding feast—there is one dish that signifies "this is a special occasion" more than any other.
That dish is Galbi-jjim (κ°λΉμ°).
Galbi-jjim is the crown jewel of Korean home cooking. It consists of thick, bone-in beef short ribs that are braised for hours in a savory, sweet, and nutty soy glaze until the meat literally falls off the bone.
Unlike the grilled BBQ ribs (LA Galbi) you might know, these ribs are stewed slowly with chestnuts, jujubes (red dates), luscious chunks of radish, and carrots. The sauce becomes thick, sticky, and deeply caramelized, coating every piece of meat in liquid gold.
It is a labor of love. It requires patience, precise preparation, and high-quality ingredients. But when you take that first bite—melt-in-your-mouth beef paired with the natural sweetness of Korean pear and the umami of soy sauce—you will understand why this dish is reserved for royalty.
Today, I’m sharing the traditional method to achieve that restaurant-quality tenderness and shine at home.
Why We Love This Recipe
The "Melt-In-Your-Mouth" Texture: Through proper soaking, parboiling, and slow braising, the tough connective tissue of the short ribs transforms into gelatinous, tender perfection.
A Balance of Flavors: It isn't just salty. It’s a sophisticated balance of savory (soy sauce), sweet (pear and sugar), and nutty (sesame oil).
The "Rounded" Veggies: This recipe features the classic Korean technique of carving vegetables into round spheres, turning a rustic stew into a work of art.
Better the Next Day: Like many braises, the flavors deepen overnight, making it the perfect make-ahead meal for dinner parties.
Ingredients & Substitutions
The ingredient list might look long, but it is built on pantry staples + the star protein.
Beef Short Ribs (Bone-In): You need the thick, English-cut short ribs (about 2-inch chunks), not the thin slices used for BBQ.
Selection Tip: Look for ribs with good marbling and a thick layer of meat on top of the bone.
Korean Pear (Bae): This is the secret weapon.
Why? Korean pears contain an enzyme called calpain that breaks down meat fibers, making the beef incredibly tender. It also provides a natural, fruity sweetness.
Substitution: If you can't find a Korean pear, use a Bosc pear, a Fuji apple, or (very carefully) a small amount of Kiwi or Pineapple (be careful with kiwi/pineapple as they are very strong and can turn meat to mush).
Soy Sauce: Use high-quality regular soy sauce or Korean "Jin-Ganjang" (braising soy sauce).
Mirin (Rice Wine): Essential for removing any "gamey" smell from the beef bones.
Vegetables:
Korean Radish (Mu): Absorbs the sauce beautifully and becomes soft like butter. You can use Daikon radish.
Carrots: For color and sweetness.
Dried Shiitake Mushrooms: These add a deep, earthy umami punch to the broth.
Garnishes:
Chestnuts & Jujubes (Red Dates): Traditional additions that signify abundance and health. You can find peeled chestnuts in the frozen section of Asian markets.
Pine Nuts: A sprinkle of pine nuts at the end adds elegance.
Step-by-Step Instructions
Making Galbi-jjim is a marathon, not a sprint. Follow these steps for a clean, non-greasy result.
Phase 1: The Cleanse (Crucial for Flavor)
Soak the Ribs: Place the ribs in a large bowl of cold water. Let them soak for at least 1 hour (change the water every 20 minutes).
Why? This draws out the myoglobin (blood) from the bones. If you skip this, your sauce will be murky and have a metallic taste.
Parboil: Bring a large pot of water to a boil. Add the ribs. Boil for 5-7 minutes. You will see gray foam and scum rise to the top.
Wash: Drain the ribs into a colander. Rinse each rib thoroughly under cold running water to wash off the coagulated blood/scum. Wash the pot, too. Now you have clean beef ready for braising.
Phase 2: The Marinade
Blend: In a blender, combine the peeled Korean pear, onion, garlic, and ginger with a splash of water. Blend until smooth.
Mix: Pour the puree into a bowl and add the soy sauce, brown sugar, mirin, black pepper, and sesame oil. Mix well.
Phase 3: The Braise
Simmer: Place the clean ribs back into the heavy pot (or Dutch Oven). Pour the marinade over the ribs. Add the water. Bring to a boil, then cover and reduce the heat to low. Simmer gently for 45 minutes.
Tip: Do not boil aggressively, or the meat will toughen. Gentle bubbles only.
Phase 4: The Vegetable Art
Round the Edges: While the beef simmers, peel your radish and carrots and cut them into large chunks (about the size of a golf ball). Using a small knife, shave the sharp edges off the vegetables to make them round.
Why do we do this? It's not just for looks! During long braising, sharp edges bump against the meat and break off, making the sauce muddy. Round veggies stay intact.
Add Veggies: After the beef has cooked for 45 minutes, add the radish, carrots, chestnuts, and dried shiitake mushrooms.
Cook Again: Cover and simmer for another 20-30 minutes until the radish is tender.
Phase 5: The Glaze
Reduce: Remove the lid. Turn the heat up to medium-high.
Baste: Let the sauce boil and reduce. Spoon the thickening sauce over the ribs repeatedly. You want the liquid to turn into a shiny, dark brown glaze that coats the meat.
Finish: Turn off the heat. Stir in the jujubes (if using) and top with chopped green onions and pine nuts.
Pro Tips for Success
Fat Separation: Short ribs are fatty. If you want a clean sauce, cook the dish the day before, let it cool, and put it in the fridge. The fat will solidify into a white, hard layer on top. Scoop it off, then reheat. This makes the dish much lighter.
The "Bone Test": The meat is done when you can wiggle the bone, and it feels like it wants to slide out of the meat. If it's still holding on tight, keep braising.
Don't Add Carrots Too Early: Carrots cook faster than radishes. If you add them at the very beginning, they will disintegrate. Add them in the second half of cooking.
Variations
Maeun Galbi-jjim (Spicy Braised Ribs): This is a trendy, modern variation. Add 3 tablespoons of Gochugaru (chili flakes) and 1 tablespoon of Gochujang (chili paste) to the marinade. The heat cuts through the richness of the beef fat beautifully.
Instant Pot Method: To save time, you can pressure cook the ribs and marinade for 35 minutes on High Pressure. Quick release, add veggies, and cook for 3 more minutes. Then use the SautΓ© function to thicken the sauce.
Slow Cooker: Toss everything (except soft veggies) into a slow cooker and cook on Low for 7-8 hours. Add carrots/radish in the last 2 hours.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days. As mentioned, skimming the fat off the cold stew before reheating is highly recommended.
Freezer: You can freeze Galbi-jjim (meat and sauce only) for up to 2 months. Note that the radish and carrots may become spongy when frozen, so it's best to eat the veggies first and only freeze the meat.
Reheating: Reheat in a pot on the stove over medium heat. If the sauce has become too thick (gelatinized), add a splash of water to loosen it up.
Frequently Asked Questions
1. Can I use boneless ribs? Yes, you can use boneless chuck short ribs. However, the bone adds significant flavor and gelatin to the sauce. If using boneless, reduce the cooking time slightly as they cook faster.
2. Is this dish expensive to make? Beef short ribs are a premium cut, so yes, they can be pricey. This is why Galbi-jjim is traditionally reserved for holidays and birthdays. For a budget-friendly version, try Dwaeji-Galbi-jjim (Braised Pork Ribs) using the exact same sauce.
3. Why is my meat tough? It simply wasn't cooked long enough. Short ribs are full of connective tissue (collagen). That collagen needs time and low heat to break down into gelatin. Put the lid back on and simmer for another 30 minutes.
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