📝 About This Recipe
Galbi Jjim is the crown jewel of the Korean Lunar New Year (Seollal) feast, traditionally reserved for royalty and special celebrations. This dish features succulent beef short ribs slow-cooked until they are fall-off-the-bone tender in a complex, savory-sweet glaze of soy, pear, and aromatics. The addition of colorful chestnuts, jujubes, and gingko nuts creates a festive tapestry of textures that symbolizes prosperity and health for the year ahead.
🥗 Ingredients
The Meat
- 4 pounds Beef short ribs (English cut, bone-in, cut into 2-inch chunks)
The Braising Liquid
- 3/4 cups Soy sauce (Jin Ganjang or dark soy sauce)
- 1 Korean pear (grated and strained for juice (or 1 cup pear juice))
- 1/4 cups Brown sugar (packed)
- 1/4 cups Mirin (rice wine)
- 8 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Toasted sesame oil
- 1/2 teaspoon Black pepper (freshly ground)
- 2 cups Water (or beef stock)
Vegetables and Garnishes
- 1/2 pound Korean radish (Mu) (cut into 1.5-inch cubes with rounded edges)
- 2 large Carrots (cut into 1-inch thick rounds with rounded edges)
- 6-8 pieces Shiitake mushrooms (stems removed, caps scored with a cross)
- 8 pieces Dried Jujubes (Korean red dates)
- 10 pieces Peeled Chestnuts (fresh or canned in water)
- 10 pieces Gingko nuts (optional)
- 2 stalks Green onions (sliced diagonally)
- 1 teaspoon Pine nuts (for garnish)
👨🍳 Instructions
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1
Soak the short ribs in a large bowl of cold water for at least 30-60 minutes. This draws out excess blood and impurities, ensuring a cleaner, clearer sauce.
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2
While the meat soaks, prepare the marinade by whisking together the soy sauce, grated pear juice, brown sugar, mirin, garlic, ginger, sesame oil, and black pepper in a medium bowl.
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3
Drain the ribs and rinse under cold running water. In a large pot of boiling water, parboil the ribs for 5-7 minutes. Drain and rinse the ribs individually to remove any gray scum or bone fragments.
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4
Clean the pot and return the parboiled ribs to it. Pour the marinade over the ribs and add 2 cups of water. Bring to a boil over medium-high heat.
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5
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 60 minutes. Stir occasionally to ensure the meat is submerged.
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6
While the meat simmers, 'round' the edges of your radish and carrot chunks using a vegetable peeler or paring knife. This prevents the edges from breaking off and making the sauce cloudy.
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7
After 60 minutes of simmering, add the radish, carrots, chestnuts, and jujubes to the pot. Stir gently to incorporate.
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8
Cover and continue to simmer for another 45-60 minutes, or until the meat is very tender and the vegetables are soft but not falling apart.
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9
Add the shiitake mushrooms and gingko nuts during the last 15 minutes of cooking.
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10
Remove the lid and increase the heat slightly. Spoon the sauce over the meat and vegetables repeatedly (basting) for 5-10 minutes until the sauce reduces to a glossy, thick glaze.
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11
Skim off any excess fat from the surface of the sauce using a spoon or a fat separator.
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12
Transfer the Galbi Jjim to a large decorative platter. Garnish with sliced green onions and a sprinkle of pine nuts before serving hot.
💡 Chef's Tips
The secret to a professional look is 'rounding' the corners of the radish and carrots; it keeps the sauce crystal clear and prevents a mushy texture. If you have time, make this a day in advance; the flavors deepen overnight, and the fat solidifies at the top, making it effortless to remove. For the most authentic flavor, use a real Korean pear; its enzymes act as a natural tenderizer that chemical substitutes cannot match. If the sauce is reducing too quickly before the meat is tender, add a splash more water or stock to keep the braise moist. Don't skip the parboiling step; it is the difference between a muddy, gamey stew and a clean, refined imperial dish.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy white short-grain rice to soak up the savory glaze. Pair with a crisp, spicy Napa cabbage Kimchi to cut through the richness of the beef. Include a side of 'Japchae' (glass noodles) for a complete Lunar New Year spread. Serve with a chilled glass of 'Sujeonggwa' (cinnamon ginger punch) as a traditional digestive aid. Offer a side of lightly seasoned spinach or bean sprouts (Namul) for a refreshing vegetable balance.