Galbi Jjim

Nutrition · per serving

Steps

1. 1

   Trim any large excess surface fat from the beef short ribs. Cut the Korean radish into 3 cm chunks, halve large shiitake mushrooms, cut the carrot into thick bite-size pieces, and slice the spring onion finely on the bias for garnish.

   800 g beef short ribs, English-cut250 g Korean radish, peeled120 g fresh shiitake mushrooms80 g carrot30 g spring onion
2. 2

   In a bowl, combine the grated Asian pear, light soy sauce, water, brown sugar, garlic, ginger, toasted sesame oil, rice wine, and black pepper. Stir until the sugar is dissolved. The pear helps tenderize and sweeten the braise, so distribute it evenly.

   120 g Asian pear, peeled and grated70 ml light soy sauce350 ml water20 g brown sugar20 g garlic, finely minced10 g fresh ginger, finely grated10 ml toasted sesame oil30 ml rice wine1 g black pepper
3. 3

   Place the beef short ribs in a wide heavy pot in a single snug layer if possible. Pour in the braising sauce and bring to a boil over medium-high heat. As soon as it boils, skim off the foam carefully for a cleaner-tasting sauce.

   800 g beef short ribs, English-cut120 g Asian pear, peeled and grated70 ml light soy sauce350 ml water20 g brown sugar20 g garlic, finely minced10 g fresh ginger, finely grated10 ml toasted sesame oil30 ml rice wine1 g black pepper
4. 4

   Lower to a steady gentle simmer, cover partially, and braise for 30 minutes, turning the ribs once or twice so they cook evenly. The liquid should bubble lazily, not boil hard, to keep the meat tender.

   800 g beef short ribs, English-cut
5. 5

   Add the radish and carrot to the pot. Continue braising, partially covered, for 12 minutes. The radish should begin to turn translucent at the edges while still holding its shape.

   250 g Korean radish, peeled80 g carrot
6. 6

   Add the shiitake mushrooms and continue braising for 8 to 10 minutes more, uncovered if the sauce needs reducing. The ribs are ready when a skewer slips in with little resistance and the sauce is glossy enough to lightly coat the meat and vegetables.

   120 g fresh shiitake mushrooms
7. 7

   Taste and adjust by reducing a minute or two more if you want a deeper glaze. Spoon the ribs, radish, and mushrooms into warm bowls, coat with sauce, and finish with sliced spring onion and toasted sesame seeds before serving.

   30 g spring onion6 g toasted sesame seeds

Origin & History

Galbi jjim is a traditional Korean braised rib dish often prepared for celebrations, holidays, and family gatherings. It is known for its savory-sweet seasoning built from soy sauce, aromatics, and fruit, with regional and household variations ranging from mild to spicy. The classic version emphasizes tender beef, glossy sauce, and beautifully braised vegetables.