Traditional Galbi Jjim Braised Short Ribs
A classic Korean celebratory dish featuring tender beef short ribs braised in a savory-sweet soy glaze with root vegetables.
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Ingredients
- 3 lbs Beef short ribs, bone-in
- 1/2 cup Soy sauce
- 2 cups Water
- 1/4 cup Brown sugar
- 1/4 cup Mirin (rice wine)
- 1/2 cup Korean pear, grated
- 2 tbsp Garlic, minced
- 1 tbsp Sesame oil
- 2 pieces Large carrots, cut into chunks
- 1/2 lb Daikon radish, cut into chunks
- 6 pieces Dried shiitake mushrooms, soaked(optional)
- 8 pieces Chestnuts, peeled(optional)
Instructions
- 1
Soak the short ribs in cold water for at least 30 minutes to remove excess blood, then drain and rinse.
- 2
Parboil the ribs in a large pot of boiling water for 5-8 minutes, then drain and rinse each rib individually to remove gray scum.
- 3
In a large bowl, whisk together the soy sauce, water, brown sugar, mirin, grated pear, garlic, and sesame oil to create the braising liquid.
- 4
Place the cleaned ribs in a heavy-bottomed pot or Dutch oven and pour the braising liquid over them.
- 5
Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.
- 6
Add the carrots, radish, mushrooms, and chestnuts to the pot, ensuring they are partially submerged.
- 7
Continue to simmer covered for another 45-60 minutes until the meat is fork-tender and falling off the bone.
- 8
Uncover and increase heat slightly for the last 5-10 minutes to reduce the sauce into a thick, glossy glaze.
Nutrition per Serving
645
Calories
42g
Protein
32g
Carbs
38g
Fat
4g
Fiber
18g
Sugar
1450mg
Sodium
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