Galbi Jjim Recipe (Korean Short Ribs)
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.
Servings: 8
Calories: 347kcal
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
Serving Options: Serve galbi jjim straight out of the pot. It’s great with steamed rice, spicy kimchi, or other Korean banchan (side dishes).
OPTIONAL: 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.
Nutrition
Calories: 347kcal | Carbohydrates: 22g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 73mg | Sodium: 924mg | Potassium: 874mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5413IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 4mg