Galbi Jjim is a comforting dish of Korean braised beef short ribs slow cooked until they become incredibly tender and infused with a rich, savory sauce.
Galbi Jjim (Korean Braised Short Ribs Recipe)
If you enjoy short ribs, you will love this Korean recipe called Galbi Jjim.
Galbi Jjim is a Korean style short ribs dish that is hugely popular in Korea. It is a comfort food recipe of meaty short ribs that are braised low and slow in a sweet and savory sauce until the meat is fall-off-the-bone tender.
You might also see the dish referred to as "galbijjim" or "kalbi jjim".
It is often served on special occasions, as it takes some time for the long, slow braise, though you might reserve a lazy Sunday to enjoy this dish.
Let's talk about how to make galbi jjim, shall we? This is how I like to make mine.
Galbi Jjim Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Dried Shiitake Mushrooms. These add a wonderful blast of umami to the overall dish.
- Asian Pear. For sweetness and flavor. For extra sweetness, include brown sugar.
- Garlic.
- Ginger.
- Soy Sauce.
- Mirin. Or use rice wine.
- Dashi. I use HonDashi dashi powder with a bit of water or stock. For extra umami.
- Beef Short Ribs. Bone in short ribs are idea for fuller flavor, though you can use boneless.
- Salt and Black Pepper.
- Gochugaru. Gochugaru is Korean red pepper flakes. You can use other vibrant red pepper flakes instead. Optional, for spicy.
- Vegetable Oil. I like sesame oil for this recipe, though any vegetable oil will work, for searing and cooking the vegetables.
- Vegetables. Onion, celery, chilies, potatoes, carrots.
How to Make Galbi Jjim - the Recipe Method
Soak the dried shiitake mushrooms in very hot water for 20 to 30 minutes to rehydrate them, but also to use the umami-filled soaking water.
Puree the Asian pear, garlic, and ginger in a food processor or blender, then mix it with soy sauce, mirin, dashi, and 1 cup reserved mushroom soaking liquid.
This braising liquid is key to outstanding flavor, filled with umami, which is a defining characteristic of the recipe.
Next, season and brown the short ribs a few minutes per side over medium high heat, the cook down onion, celery, and red chilies.
Add everything to a pot or Dutch oven, then cover and bake for 1 hour. Alternatively, you can cover and simmer on low heat, or use your slow cooker for 4-5 hours on high, or 7-8 hours on low.
Skim any excess fat from the top of the pot as needed, and keep cooking low and slow until the short ribs are fork tender.
Cooking times can vary depending on the size of the ribs.
Add the potatoes and carrots and cook another 20 minutes, or until tender.
Boom! Done! Your galbi jjim is ready to serve. Doesn't it look fantastic? I'm ready to dig into that incredibly tender beef, right now.
Recipe Tips & Notes
- For more flavor development, remove the pot from heat once the short ribs are fork tender and let rest for 4 hours, or overnight in the refrigerator (after cooling). This will help meld the overall flavors. Then, proceed with the potatoes and carrots.
Serving Galbi Jjim
Galbi jjim is best served hot with a simple garnish of green onions or fresh chopped parsley, chili flakes, and toasted sesame seeds.
It is wonderful over rice. Popular Korean side dishes, or "banchan", include homemade kimchi and pickled radish.
Storage & Leftovers
Leftover galbijjim, aka braised Korean short ribs, will last up to 5 days in the refrigerator in a sealed container. Rewarm them in the oven or in a pan on the stove top to enjoy again.
You can also freeze leftovers for 3 months or longer in freezer containers. The meat freezes very nicely.
That's it, my friends. I hope you enjoy this galbi jjim recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
- Yukgaejang (Spicy Korean Beef And Vegetable Soup)
- Galbi (Korean BBQ Beef Short Ribs)
- Bo Kho Recipe (Spicy Vietnamese Beef Stew)
- Bo Luc Lac Recipe (Vietnamese Shaking Beef)
- Classic Beef Stew
- Carne Guisada (Latin Beef Stew)
- Hungarian Goulash
- Rendang (Indonesian Beef Stew)
- Birria (Mexican Beef Stew)
- Texas Chili (Southern Beef Stew)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Galbi Jjim Recipe (Korean Short Ribs)
Ingredients
- 6 dried shiitake mushrooms
- 1 Asian pear chopped
- 5 garlic cloves minced
- 1 tablespoon minced ginger
- ½ cup soy sauce
- ½ cup mirin
- 1 cup dashi (I use HonDashi dashi powder mixed with 1 cup water)
- 3 pounds beef short ribs
- Salt and pepper to taste
- 2 tablespoons gochugaru divided (Korean Red Pepper Flakes – Optional, for spicy)
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 1-2 red chilies chopped (optional, for spicy)
- 8 ounces potatoes 227 g, chopped
- 8 ounces carrots 227 g, chopped
Instructions
- Soak the dried shiitake mushrooms in very hot water for 20 minutes to rehydrate. When soft, remove and slice (discarding the stems). Reserve the mushroom soaking water.
- Preheat oven to 325 degrees F (163 C).
- Add the Asian pear, garlic, and ginger to a food processor. Puree until smooth. Add a couple tablespoons water if needed for a smoother texture.
- Make the Braising Liquid. Mix the pear puree in a large bowl with the soy sauce, mirin, dashi, and 1 cup reserved mushroom soaking liquid. Set aside.
- Heat the oil in a large oven-safe pot or Dutch oven to medium heat. Season the short ribs with salt and pepper (and 1 tablespoon gochugaru, if using). Sear the ribs 2-3 minutes per side (in batches, if needed) to brown them. Set them aside on a plate.
- To the same pot, add the onion, celery, and red chilies. Cook 4-5 minutes to soften.
- Return the short ribs to the pot along with any accumulated juices, then pour in the braising liquid and reserved mushrooms. Add 1 tablespoon gochugaru (optional, for spicy).
- Cover and bake for 1 hour. Alternatively, you can cover and simmer on low heat.
- Skim any fat from the top of the pot, if desired, then cover again and braise for 1 more hour. Check the short ribs for doneness. They should be fork tender and ready to fall off the bone. You may need more time depending on the size of the ribs.
- Skim again if desired (you can also remove the ribs, strain the solids from the liquid for a smoother sauce), then add the potatoes and carrots. Bake (or simmer), uncovered, 15-20 minutes, or until the vegetables are tender.
- Serve.
Notes
Nutrition Information
Charles Pascual says
Good dish. Easy-to-follow recipe. My only deviations were to substitute a Korean long green chile for the red chiles and to substitute parsnip for one-half the amount of carrots - both were successful changes. Thanks Mike.
Mike H. says
Happy to hear you've adjusted it to your liking, Charles. Thank you for the review!
brian says
one cup dashi .... is that one cup of powder or one cup of water with about one teaspoon of dashi
Mike Hultquist says
Brian, it's 1 cup dashi, or use 1 teaspoon dashi powder mixed with water.
Jake G says
What a great recipe! I used whitetail deer shanks in place of short rib and otherwise followed the recipe exactly. I will be making this again and again! I love the balance of sweet and heat for a nice change of pace from American braised beef recipes. Thanks Mike!
Mike Hultquist says
Thanks, Jake. Deer shanks - outstanding. I wish I was there to enjoy it with you. Thanks for sharing.
Jack says
If I use boneless short ribs how many pounds should I use?
Mike H. says
Hey, Jack. As a rough guideline, you can estimate using up to 2.5 pounds of boneless short ribs to replace 3 pounds of bone-in short ribs. However, this can vary depending on the specific cut and how much meat is trimmed from the boneless ribs.
Gary Alvarado says
Your recipe didn’t tell me when to add the sliced shitake mushrooms! Or maybe I didn’t read well but I’ve re-read it several times. It says use the liquid but where and when do I add the mushrooms? Thank you.
Mike Hultquist says
Gary, add them when you add the braising liquid during the first long simmer. You can add them later if you'd like, but I love to simmer them longer. Enjoy!
Jeff says
spicy flavor full delicious dish, thank you for sharing..
Mike H. says
You are very welcome, Jeff. Enjoy!
Ramya says
Cant wait to make this soon for me can i use tofu i never had galbi jlim before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike H. says
Enjoy, Ramya!