Korean

Galbi-jjim

Galbi-jjim is a Korean braised short rib dish cooked until the beef is tender and glossy in a soy, pear, garlic, and sesame sauce. The radish, mushrooms, chestnuts, and carrots soak up the rich broth and make the dish feel generous and homey.

Ingredients

• bone-in beef short ribs, cut across the bone into 5 cm pieces700g
• cold water, for soakingas needed
• Korean radish, peeled and cut into large chunks200g
• carrot, cut into large chunks and edges rounded1 small
• dried shiitake mushrooms4
• warm water, for soaking mushrooms1 cup
• peeled chestnuts6
• dried jujubes, rinsed4
• Korean pear, grated or blended1/2 cup
• onion, grated or blended1/4 cup
• jin ganjang Korean soy sauce5 tbsp
• sugar1 tbsp
• honey or rice syrup1 tbsp
• mirim or cheongju2 tbsp
• garlic, minced4 cloves
• fresh ginger, grated1 tsp
• toasted sesame oil1 tbsp
• ground black pepper1/4 tsp
• scallion, cut into 4 cm lengths1
• toasted sesame seeds1 tsp
• pine nuts, optional1 tbsp

Method

1. Soak the beef short ribs in cold water for 1 hour, changing the water once or twice, to draw out excess blood.
2. Soak the dried shiitake mushrooms in 1 cup warm water for 30 minutes, then squeeze dry, trim the stems, and reserve the soaking liquid.
3. Place the soaked ribs in a pot, cover with fresh water, bring to a boil, and boil hard for 5 minutes.
4. Drain the ribs, rinse each piece under warm water, and wash the pot to remove any scum.
5. Cut shallow slits between the meat and bone on the thickest parts of the ribs so the seasoning can penetrate.
6. Mix the grated Korean pear, grated onion, soy sauce, sugar, honey, mirim, garlic, ginger, sesame oil, and black pepper to make the braising sauce.
7. Return the cleaned ribs to the pot and add the sauce, the reserved mushroom soaking liquid, and enough water to come about two-thirds of the way up the ribs.
8. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 50 minutes, turning the ribs once or twice.
9. Add the Korean radish and shiitake mushrooms, cover, and simmer for 25 minutes more.
10. Add the carrot, chestnuts, and jujubes, then simmer uncovered for 20 to 30 minutes until the beef is very tender and the sauce is glossy and slightly reduced.
11. Skim excess fat from the surface, taste the sauce, and adjust with a small splash of soy sauce or water if needed.
12. Stir in the scallion for the last 2 minutes, then transfer to a serving bowl and finish with toasted sesame seeds and pine nuts if using.

Common questions