Korean Braised Short Ribs (Galbijjim)

About This Recipe

Galbijjim is a richer, slower-cooked cousin to grilled galbi, braising bone-in short ribs for hours in a sweet soy broth until they turn deeply tender and the vegetables soak up all that savory-sweet flavor. It's a special-occasion dish in Korean households, often appearing at holidays and family gatherings. Parboiling the ribs briefly before braising removes excess blood and impurities, giving a cleaner-tasting final broth — a step that's easy to skip but makes a real difference in the finished dish's clarity and flavor.

Ingredients

Serves 6

• 1.5 kgbone-in beef short ribs
• 2carrots(cut into chunks)
• 3potatoes(cut into chunks)
• 1Asian pear(grated)
• 1onion(quartered)
• 0.75 cupsoy sauce
• 3 tbspbrown sugar
• 6 clovesgarlic(minced)
• 1 tbspsesame oil
• 1 cupchestnuts(peeled, optional)
• 3 cupswater
• 2scallions(sliced, for garnish)

Instructions

1. 1

   Parboil the ribs

   Boil short ribs in water for 5 minutes to remove impurities, then drain and rinse under cold water.

2. 2

   Make the braising liquid

   Combine grated pear, soy sauce, brown sugar, garlic, sesame oil, and water.

3. 3

   Start the braise

   Place ribs and onion in a large pot, pour the braising liquid over, and bring to a boil. Reduce heat, cover, and simmer 1 hour.

   Skim any foam that rises during the first 15 minutes for a cleaner broth.

4. 4

   Add the vegetables

   Add carrots and potatoes, along with chestnuts if using. Continue simmering covered for 40-50 more minutes until the meat is fall-off-the-bone tender.

5. 5

   Reduce the sauce

   Remove the lid for the final 15 minutes and let the sauce reduce until thick and glossy, spooning it over the ribs occasionally.

6. 6

   Serve

   Garnish with scallions and serve hot with steamed rice.

Variations

• •

  Add sliced shiitake mushrooms in the last 20 minutes of cooking for extra umami.

• •

  Use short rib pieces without bone for a slightly quicker-cooking version.

• •

  Add a splash of rice syrup instead of brown sugar for a more traditional glossy sweetness.

Storage

Refrigerate for up to 4 days; the flavor deepens significantly overnight, making this an excellent make-ahead dish for gatherings.

Frequently Asked Questions