Korean Galbi Jjim is a tender, savory-sweet braised short ribs dish that is deeply flavorful, comforting, and packed with umami. Traditionally served during special occasions and holidays, this dish features fall-off-the-bone beef short ribs simmered in a rich soy-based sauce with vegetables, chestnuts, and jujubes.
Unlike Western-style braised short ribs, Galbi Jjim has a distinct balance of sweetness, saltiness, and aromatic spices, making it one of the most beloved dishes in Korean cuisine. If you’re looking to elevate your home cooking with an authentic and restaurant-quality Korean recipe, this Galbi Jjim will impress in 2025!
Why This Korean Galbi Jjim Recipe Stands Out
- Incredibly Tender Beef: Slow-cooked for melt-in-your-mouth perfection.
- Rich, Sweet, and Savory Sauce: A deep, umami-packed glaze coats every bite.
- Authentic Korean Flavors: Made with soy sauce, garlic, honey, and mirin.
- Perfect for Special Occasions: A celebratory dish served for New Year’s, birthdays, and gatherings.
- Make It Your Own: Can be customized with spice, extra veggies, or even slow cooker adaptations.
Ingredients for Authentic Galbi Jjim
The secret to deep, rich flavors in this dish lies in high-quality ingredients and proper preparation.
For the Beef Short Ribs:
- 3 pounds bone-in beef short ribs (English-cut or flanken-style)
- 8 cups water (for parboiling)
For the Braising Sauce:
- ½ cup soy sauce (preferably Korean soy sauce for depth)
- ¼ cup mirin (or rice wine)
- 3 tablespoons honey (or brown sugar for deeper sweetness)
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 teaspoon black pepper
- 1 teaspoon Korean red pepper flakes (gochugaru, optional for spice)
- 5 cloves garlic, minced
- 1-inch ginger, grated
For the Vegetables and Garnishes:
- 1 large carrot, cut into chunks
- 1 large potato, peeled and quartered
- ½ cup daikon radish, sliced (optional)
- 8 dried jujubes (Korean dates, optional for sweetness)
- ½ cup chestnuts (roasted or boiled)
- 3 green onions, sliced
- 1 tablespoon toasted sesame seeds
Step-by-Step Instructions
Step 1: Prepare the Short Ribs
- Soak the short ribs in cold water for 30 minutes to remove excess blood.
- Bring a large pot of water to a boil and add the ribs. Boil for 5 minutes, then drain and rinse under cold water.
Step 2: Make the Braising Sauce
- In a bowl, whisk together soy sauce, mirin, honey, sesame oil, oyster sauce, garlic, ginger, and black pepper.
Step 3: Simmer the Short Ribs
- Place the cleaned short ribs in a heavy pot or Dutch oven.
- Pour in the braising sauce and 3 cups of water.
- Cover and simmer over low heat for 1 ½ hours, turning the ribs occasionally.
Step 4: Add the Vegetables
- After 1 ½ hours, add carrots, potatoes, daikon radish, and jujubes.
- Simmer uncovered for 30-40 more minutes, until the vegetables are tender.
Step 5: Final Touches and Serving
- Stir in chestnuts and green onions, then let the sauce thicken for another 5-10 minutes.
- Garnish with toasted sesame seeds and serve hot.
Tips for the Best Galbi Jjim
- Choose the Right Cut: Use bone-in short ribs for maximum flavor.
- Parboil the Ribs: This removes excess blood and impurities, making the dish cleaner and richer.
- Slow Simmer for Maximum Tenderness: Cooking low and slow ensures fall-apart meat.
- Adjust the Sweetness: Add more honey or brown sugar for a slightly sweeter taste.
- For Extra Spice: Add gochugaru (Korean red pepper flakes) or fresh chilies.
What to Serve with Galbi Jjim
This rich, braised short rib dish pairs beautifully with classic Korean side dishes.
Side Dish Pairings:
- Steamed White Rice – Balances the bold flavors.
- Kimchi (Fermented Spicy Cabbage) – A tangy contrast to the sweet sauce.
- Japchae (Korean Stir-Fried Glass Noodles) – A perfect festive pairing.
- Korean Cucumber Salad (Oi Muchim) – A refreshing, crunchy side.
Beverage Pairings:
- Korean Barley Tea (Bori Cha) – A toasty, earthy complement.
- Soju or Makgeolli (Korean Rice Wine) – A traditional pairing.
- Chilled Sparkling Water with Lemon – Refreshes the palate.
Storing and Meal Prep Tips
Galbi Jjim develops even better flavors the next day, making it ideal for meal prep or leftovers.
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months.
- Reheating: Simmer on the stove over low heat, adding a splash of water if needed.
FAQs About Galbi Jjim
1. Can I make this dish in a slow cooker?
Yes! After boiling the ribs, place everything in a slow cooker and cook on low for 7-8 hours.
2. What if I don’t have mirin?
Use dry white wine or apple juice as a substitute.
3. Can I make Galbi Jjim ahead of time?
Absolutely! It tastes even better the next day, so make it in advance and reheat before serving.
4. Can I use boneless short ribs?
Yes, but bone-in ribs add more depth and richness to the dish.
5. How do I make a spicy version?
Add extra gochugaru or Korean gochujang (fermented red pepper paste) for heat.
Final Thoughts: A Hearty and Flavorful Korean Short Rib Stew
This Korean Galbi Jjim recipe delivers incredibly tender, slow-braised short ribs in a savory, sweet, and deeply rich sauce. Perfect for special occasions or a comforting family dinner, this authentic dish will bring restaurant-quality flavors to your home in 2025.
If you’re a fan of slow-cooked meats, bold Korean flavors, and heartwarming stews, this Galbi Jjim is a must-try.
Ingredients
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Parboil the Short Ribs:
- Place the short ribs in a large pot, cover with 6 cups of water, and add onion, garlic, and ginger.
- Bring to a boil for 10 minutes, then remove the ribs and rinse under cold water. Discard the water and aromatics.
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Prepare the Sauce:
- In a small bowl, mix together soy sauce, brown sugar, honey, mirin, sesame oil, garlic, ginger, black pepper, and gochugaru.
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Simmer the Ribs:
- In a clean pot, place the ribs and pour in 3 cups of fresh water. Add the prepared sauce.
- Bring to a simmer over medium heat, cover, and cook for 1 hour, stirring occasionally.
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Add the Vegetables:
- Add the carrots, daikon radish, shiitake mushrooms, and chestnuts (if using).
- Continue simmering for another 30 minutes, until the meat is tender.
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Add Rice Cakes (Optional):
- If using Korean rice cakes, add them in the last 10 minutes of cooking.
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Finishing Touches:
- Garnish with chopped green onions and toasted sesame seeds before serving.
Instructions
- The ribs should be fall-apart tender, so cook longer if needed.
- Serve with steamed rice for a complete meal.
- If you want a richer, glossy sauce, remove the lid in the last 10 minutes to let it thicken.
- You can make this in a slow cooker on low for 6–8 hours for an effortless version.