Korean-Style Galbijjim Recipe (Braised Short Ribs)

 Korean-Style Galbijjim Recipe (Braised Short Ribs)

Galbijjim was always the dish that meant something good was happening — a birthday, a holiday, family visiting from out of town. 

It takes a bit more time than most of the recipes I’ve shared here, but most of that time is just the pot quietly doing its thing while the ribs turn fall-apart tender.

So, What Is Galbijjim?

Galbijjim is beef short ribs braised low and slow in a sweet soy-based sauce until they’re melt-in-your-mouth tender, usually with potatoes, carrots, and chestnuts simmered right alongside. 

It’s one of the most common dishes at Korean holidays and celebrations — the kind of thing grandmothers are famous for making.

What You’ll Need (Serves 4)

• 1.2kg beef short ribs (flanken-cut works well)
• 1 large potato, cut into chunks
• 2 carrots, cut into chunks
• 1/2 onion, roughly chopped
• 4–5 dried shiitake mushrooms, soaked
• A handful of chestnuts, peeled (optional but traditional)
• 1/2 cup soy sauce
• 3 tbsp sugar
• 2 tbsp rice wine
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 Asian pear, grated (or substitute a regular pear or a bit more sugar)
• 1 tbsp sesame oil
• 2 cups water
• Sesame seeds and sliced green onion, for garnish

There isn’t a great vegetarian version of this one, since the slow-braised beef is really the whole point — but the same sweet soy braising liquid works beautifully on mushrooms and root vegetables alone if you want to try a plant-based take.

Let’s Cook

Soak the ribs. Submerge the short ribs in cold water for at least an hour, changing the water once or twice, to draw out excess blood. This step matters more than it sounds like it should — skip it and the broth turns cloudy and a bit off-tasting.

Parboil the ribs. Boil the ribs in water for about 5 minutes, then drain and rinse well. This gets rid of extra impurities and sets you up for a much cleaner-tasting braise.

Make the sauce. Mix the soy sauce, sugar, rice wine, garlic, ginger, grated pear, and sesame oil together in a bowl.

Start the braise. Add the parboiled ribs to a large pot with the sauce and the 2 cups of water. Bring to a boil, then reduce to a low simmer, cover, and let it go for about an hour.

Add the vegetables. Add the potato, carrot, mushrooms, and chestnuts, and continue simmering, covered, for another 30–40 minutes, until the ribs are fork-tender and the vegetables are cooked through.

Reduce and finish. Uncover for the last 10–15 minutes to let the sauce thicken slightly and coat everything in a glossy glaze. Top with sesame seeds and green onion before serving.

A Few Tips

• Don’t skip the soaking and parboiling steps — they make a noticeable difference in the final flavor.
• Low and slow really is the move here; rushing the simmer leaves the meat tough.
• Taste the sauce partway through and adjust — some soy sauces are saltier than others.
• This dish genuinely tastes even better the next day, so don’t hesitate to make it ahead.

Quick FAQ

Can I make this in a slow cooker? Yes — after parboiling, transfer everything to a slow cooker and cook on low for about 6 hours, adding the vegetables partway through.

What cut of beef works best? Flanken-cut short ribs (cut across the bone) are traditional, but English-cut short ribs work too, just adjust the braising time slightly longer.

Leftovers

Keeps in the fridge for up to 4 days, and honestly improves as the flavors settle further. Reheat gently on the stove with a splash of water if the sauce has thickened too much. Freezes well for up to 2 months.

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Label: Korean Recipes