Classic Korean Braised Beef Short Ribs (Galbi-jjim)

Experience the melt-in-your-mouth tenderness of traditional Galbi-jjim, featuring beef short ribs slow-braised in a savory-sweet soy glaze with root vegetables.

Ingredients

• 1 kg beef short ribs
• 1 onion
• 2 stalks green onion
• 1 carrot
• 150 g daikon radish
• 5-6 shiitake mushrooms
• 2 green chili peppers
• 150 ml soy sauce
• 50 ml rice wine
• 3 tbsp brown sugar
• 1 tsp pepper powder
• 1 tbsp minced ginger
• 2 tbsp minced garlic

Instructions

1. 1Prep the vegetables

   

   Wash all the vegetables thoroughly. Slice the onion, green onion, carrot, radish, shiitake mushrooms, and green chilies into appropriate sizes for braising.

   Tip: Keep the vegetable pieces relatively uniform in size so they cook evenly.
2. 2Cut the beef ribs

   

   Take the beef short ribs and cut them into smaller, uniform pieces to ensure they cook evenly and absorb the braising sauce well.

   Tip: Using a sharp knife makes cutting through the rib bones much safer and cleaner.
3. 3Blanch the ribs

   

   Place the cut rib pieces into a pot of boiling water. Let them blanch for five minutes to remove excess blood and impurities.

   Tip: Blanching is essential for a clean-tasting broth without any gamey flavor.
4. 4Rinse the ribs

   

   After blanching, carefully transfer the ribs to a colander and rinse them thoroughly under cold running water to wash away any remaining foam and impurities.

   Tip: Use cold water for rinsing to stop the cooking process and firm up the meat.
5. 5Season the ribs

   

   Transfer the rinsed ribs to a pan. Add soy sauce, rice wine, brown sugar, pepper powder, minced ginger, minced garlic, green onion, and onion to the pan.

   Tip: Ensure the ribs are evenly coated with the seasonings for the best flavor infusion.
6. 6Begin braising

   

   Add a suitable amount of water to the seasoned ribs and vegetables in the pan. Bring to a simmer and cover to start the braising process.

   Tip: Use enough water to partially submerge the ribs, allowing them to braise tenderly.
7. 7Add vegetables to the braise

   

   Add the prepared chunks of radish, carrots, and shiitake mushrooms into the pan with the braising beef. These vegetables will absorb the savory flavors of the sauce as they soften.

   Tip: Cut the vegetables into uniform, bite-sized pieces so they cook evenly.
8. 8Add chili peppers

   

   Finally, add the sliced chili peppers to the pan. Cook for a brief moment to incorporate them into the dish, adding a gentle heat and a pop of color to the final presentation.

   Tip: Adjust the amount of chili based on your heat preference; remove the seeds if you prefer a milder taste.

Storing Leftovers

Burn It Off

Frequently Asked Questions