Galbijjim

Nutrition · per serving

Steps

1. 1

   Pat the beef short ribs dry. Peel and chop the pear and apple, slice the ginger, chop the garlic and spring onion, slice the onion thickly, and cut the carrot into large chunks. Keeping the vegetable pieces fairly large helps them hold their shape during braising.

   900 g beef short ribs, English-cut120 g Asian pear, peeled and chopped100 g apple, peeled and chopped25 g garlic cloves20 g fresh ginger, sliced30 g spring onion, chopped150 g onion, thickly sliced150 g carrot, cut into large chunks
2. 2

   Blend the pear, apple, garlic, ginger, chopped spring onion, date paste, apple cider vinegar, sea salt, black pepper, and 200 ml of the water into a smooth aromatic braising base. The fruit adds body and natural sweetness that replaces the soy-based seasoning used in more common versions.

   120 g Asian pear, peeled and chopped100 g apple, peeled and chopped25 g garlic cloves20 g fresh ginger, sliced30 g spring onion, chopped20 g date paste15 ml apple cider vinegar6 g sea salt2 g black pepper700 ml water
3. 3

   Heat a heavy pot or pressure cooker over medium-high heat. Add the sesame oil, then sear the short ribs for 2-3 minutes per side until well browned. Work in batches if needed so the pot is not crowded; good browning builds the braise's flavor.

   15 ml sesame oil900 g beef short ribs, English-cut
4. 4

   Add the thickly sliced onion and carrot to the pot and cook for 2 minutes, stirring to coat them in the rendered fat and pick up the browned bits on the bottom.

   150 g onion, thickly sliced150 g carrot, cut into large chunks
5. 5

   Pour in the blended braising base and the remaining 500 ml water. Return all ribs to the pot. Bring to a boil, scraping the bottom well, then reduce to a gentle pressure-cook setting and cook under pressure for 30 minutes. If using a regular pot, simmer covered for about 1 hour 45 minutes, which will exceed the target time. For a 60-minute recipe, pressure cooking is the realistic method.

   700 ml water900 g beef short ribs, English-cut
6. 6

   Let the pressure release naturally for 10 minutes, then open the pot. Check that the ribs are tender and the meat yields easily when pierced; if not, simmer uncovered for 5 more minutes. Skim excess fat from the surface if desired.

7. 7

   Simmer uncovered for 5-8 minutes to lightly reduce the broth to a glossy glaze that coats the ribs and vegetables. Taste and adjust seasoning with a pinch more salt if needed.

8. 8

   Transfer the ribs, carrots, and onions to warm bowls and spoon over the reduced braising liquid. Sprinkle with sesame seeds and sliced spring onion just before serving.

   6 g sesame seeds10 g spring onion, thinly sliced

Origin & History

Galbijjim is a classic Korean braised short rib dish traditionally associated with festive meals, family gatherings, and special occasions. Older versions often use soy sauce, pear, garlic, and aromatics to create a glossy, deeply savory braising liquid. This adaptation keeps the dish's characteristic fruit-based tenderness and richness while remaining soy-free and paleo-oriented.