Korean Braised Short Ribs (Galbi Jjim)
Traditional dish · Korean
Sweet and savory short ribs slow-cooked with Korean aromatics like soy sauce, garlic, ginger, and pear, resulting in incredibly tender and flavorful meat.
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Ingredients
- Beef Short Ribs3 lbs
- Soy Sauce1 cup
- Water1 cup
- Brown Sugar1/4 cup
- Sesame Oil2 tbsp
- Garlic6 cloves, minced
- Ginger1 tbsp, grated
- Asian Pear1/2, pureed
- Onion1/2, chopped
- Carrots1 medium, cut into chunks
- Daikon Radish1/2 cup, cut into chunks
- Dried Jujubes (optional)3-4
- Green Onionsfor garnish
- Sesame Seedsfor garnish
- Saltto taste
- Black Pepperto taste
Steps
- 1
Rinse the short ribs under cold water and soak them in cold water for 30 minutes to remove blood. Drain and pat dry.
- 2
In a large bowl, combine soy sauce, water, brown sugar, sesame oil, minced garlic, grated ginger, pureed pear, and chopped onion. Mix well to create the marinade.
- 3
Add the short ribs to the marinade, ensuring they are fully submerged. Marinate for at least 1 hour, or preferably 2-3 hours in the refrigerator.
- 4
Transfer the marinated short ribs and all the marinade to a heavy-bottomed pot or Dutch oven. Add the carrot chunks, daikon radish chunks, and jujubes (if using).
- 5
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the ribs are very tender.
- 6
Remove the lid and continue to simmer for another 15-20 minutes to allow the sauce to thicken slightly. Stir occasionally.
- 7
Taste and adjust seasoning with salt and pepper if needed.
- 8
Serve hot, garnished with chopped green onions and sesame seeds.
