Galbi Jjim Recipe – Asian Special
Galbi Jjim is a traditional Korean dish known for its tender, braised short ribs and rich, savory flavors. This comforting dish features beef short ribs slowly cooked in a flavorful sauce made from soy sauce, garlic, ginger, and a hint of sweetness, often enhanced with vegetables like carrots and radishes. The result is melt-in-your-mouth meat that falls off the bone, perfect for sharing with family and friends. Galbi Jjim is often enjoyed during special occasions and holidays, making it a beloved favorite that embodies the warmth and hospitality of Korean cuisine. Whether served over rice or as part of a larger spread, this dish promises to delight with every bite!
- Prep Time30 min
- Cook Time2 hr 15 min
- Total Time2 hr 45 min
Galbi Jjim Ingredients:
- 2 pounds beef short ribs (preferably English-cut)
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 1-inch piece ginger**, sliced
- 1/2 cup soy sauce
- 1/4 cup sugar (brown sugar is best)
- 1/4 cup mirin (sweet rice wine)
- 1 tablespoon sesame oil
- 2 cups water or beef broth
- 1 carrot, cut into chunks
- 1 daikon radish, cut into chunks (optional)
- 2-3 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
How to make Galbi Jjim:
Prep the Ribs:Soak the short ribs in cold water for about 30 minutes to remove excess blood. Drain and pat dry.
Sear the Ribs:In a large pot or Dutch oven, heat a little oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
Make the Sauce:In the same pot, add the onion, garlic, and ginger. Sauté for a few minutes until fragrant.
Add the soy sauce, sugar, mirin, sesame oil, and water or beef broth. Stir to combine.
Combine and Cook:Return the short ribs to the pot, making sure they’re submerged in the sauce. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours, or until the meat is tender.
Add Vegetables:Add the carrot and daikon radish (if using) to the pot during the last 30 minutes of cooking. Cook until the vegetables are tender.
Serve:Once done, transfer the short ribs and vegetables to a serving platter. Drizzle with sauce, garnish with chopped green onions and sesame seeds. Serve hot over rice.
Recipe Notes:
Meat Selection:English-cut short ribs are ideal for this dish due to their marbling and flavor. You can also use flanken-cut ribs, but cooking times may vary.
Marinating Option:For deeper flavor, marinate the ribs in soy sauce, garlic, and ginger for a few hours or overnight before cooking.
Vegetable Variations:Feel free to add other vegetables like mushrooms or potatoes for additional flavor and texture.
Thickening the Sauce:If you prefer a thicker sauce, remove the ribs once cooked, then simmer the sauce uncovered for 10-15 minutes to reduce and thicken before serving.
Storage:Leftovers can be stored in the refrigerator for up to 3 days and also freeze well. Reheat gently before serving.
