Galbi Jjim Recipe – Asian Special
Galbi Jjim is a beloved Korean classic featuring melt-in-your-mouth short ribs braised slowly in a rich sauce of soy sauce, garlic, ginger, and a touch of sweetness from brown sugar and mirin. Enhanced with carrot and radish (daikon) for added texture, this dish is perfect for special occasions or cozy family meals. The tender meat, deep flavor, and beautiful glaze make it stand out whether served over steamed rice or alongside banchan (side dishes).
- 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 Tip: English-cut short ribs are ideal for their marbling and tenderness; if you use flanken-cut ribs, expect slightly shorter cooking time.
Marinating Option: For deeper flavor, marinate ribs overnight in soy, garlic, and ginger before browning.
Vegetable Variations: Along with carrots and radish, you can add potatoes or mushrooms to add variety and absorb the savory sauce.
Sauce Thickness: If the sauce is too thin, remove the ribs when done and simmer uncovered to reduce and thicken before serving.
Storage & Reheating: Leftovers keep in the refrigerator for up to 3 days, or freeze for longer. Reheat gently to preserve the texture, ideally in a pot over low heat rather than microwave.
