📝 About This Recipe
Originally a staple of Korean royal court cuisine, Galbi-jjim is the ultimate comfort food, featuring beef short ribs slow-cooked until they are butter-tender. This dish balances the deep umami of soy sauce with the natural sweetness of Korean pear and honey, creating a rich, glossy glaze that coats every morsel. It is a celebratory masterpiece, traditionally served at weddings and New Year celebrations, offering a complex symphony of savory, sweet, and nutty flavors.
🥗 Ingredients
The Beef
- 4 pounds Beef Short Ribs (bone-in, cut into 2-inch chunks)
- 8 cups Water (for parboiling)
The Braising Liquid
- 2/3 cup Soy Sauce (regular or dark soy sauce)
- 1/2 large Korean Pear (grated and strained for juice (approx. 1/2 cup))
- 3 tablespoons Brown Sugar (packed)
- 2 tablespoons Honey (for a glossy finish)
- 1/4 cup Mirin (rice wine)
- 8 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Toasted Sesame Oil (high quality)
- 1/2 teaspoon Black Pepper (freshly ground)
Vegetables and Aromatics
- 1/2 pound Korean Radish (Mu) (cut into 1.5-inch cubes with rounded edges)
- 2 large Carrots (cut into chunks with rounded edges)
- 6-8 pieces Shiitake Mushrooms (fresh, stems removed, caps halved)
- 8-10 pieces Chestnuts (peeled, canned or vacuum-packed)
- 5-6 pieces Jujubes (dried Korean red dates)
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 teaspoon Toasted Sesame Seeds
- 1 tablespoon Pine Nuts (optional)
👨🍳 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 for a cleaner-tasting sauce. Change the water once halfway through.
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2
While the meat soaks, prepare the marinade by whisking together the soy sauce, grated pear juice, brown sugar, honey, mirin, minced garlic, ginger, sesame oil, and black pepper in a medium bowl.
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3
Drain the ribs. Bring a large pot of water to a rolling boil. Add the ribs and parboil for 8-10 minutes. You will see gray foam rise to the top.
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4
Drain the parboiled ribs and rinse each piece individually under cold running water to remove any bone fragments or scum. Clean the pot thoroughly before returning the ribs to it.
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5
Place the cleaned ribs back in the pot. Pour the marinade over the meat and add 2 cups of water. Bring to a boil over medium-high heat.
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6
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 60 minutes. Stir occasionally to ensure the meat is submerged.
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7
While the meat simmers, 'round' the edges of your radish and carrot chunks using a vegetable peeler or paring knife. This prevents them from breaking apart and keeps the sauce clear.
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8
After 60 minutes, add the radish, carrots, and shiitake mushrooms to the pot. Cover and continue to simmer for another 30-40 minutes.
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9
Add the chestnuts and jujubes. Simmer for a final 20-30 minutes uncovered. This allows the sauce to reduce and thicken into a beautiful, syrupy glaze.
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10
Check the meat for doneness; it should be 'fall-off-the-bone' tender. If the sauce is still too thin, increase the heat slightly for 5 minutes while basting the ribs.
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11
Skim off any excess fat that has risen to the surface of the sauce using a wide spoon or a fat separator.
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12
Transfer the ribs and vegetables to a large, shallow serving platter. Pour the remaining glossy sauce over the top.
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13
Garnish generously with sliced green onions, toasted sesame seeds, and pine nuts before serving.
💡 Chef's Tips
Soaking and parboiling the ribs is non-negotiable for an authentic, clean flavor profile. Rounding the edges of the vegetables isn't just for aesthetics; it prevents the starch from thickening the sauce into a muddy consistency. If you can't find Korean pear, a Bosc pear or a sweet Fuji apple is an excellent substitute for tenderizing the meat. For the best flavor, make this a day in advance; the flavors deepen overnight, and it's easier to remove the solidified fat from the cold sauce.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice to soak up the savory sauce. Pair with a side of spicy, well-fermented cabbage Kimchi to cut through the richness of the beef. Include a light radish water kimchi (Dongchimi) for a refreshing, cooling contrast. A glass of Korean Raspberry Wine (Bokbunjajoo) or a light-bodied red wine like Pinot Noir complements the sweetness of the braise.