Recipes

Beef short ribs

Galbi jjim 갈비찜

Galbi jjim is one of the most popular Korean dishes. It’s made with beef short ribs and is often prepared for special occasions.

Ingredients:
2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup).

    1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
    2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
    3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
    4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.

    1. Throw away the boiling water and clean the pot.
    2. Place the clean  beef short ribs in the pot.
    3. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.Add it to the short ribs in the pot.

    1. Boil it over medium heat for 20 minutes.
    2. While it boils, you can prepare the other ingredients:
      • Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
      • Cut the soaked shiitake mushrooms into bite size.
        *tip: You can add several skinned chestnuts and gingko nuts

  1. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
    *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
  2. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
  3. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
  4. Transfer galbijjim to a platter before serving.

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188 Comments:

  1. everybodyneedsalinda kansas city My profile page joined 8/14
    Posted August 30th, 2014 at 2:57 pm | # |

    my mom told me that she rounds out (root) vegetables so that when they cook the edges don’t get mushy and keeps them evenly cooked (and handsome looking).

  2. alohanoa HI My profile page joined 3/14
    Posted February 28th, 2014 at 10:59 pm | # |

    Hi Maangchi,

    Thank you so much for sharing this. I made this tonight, and tasted so good, and so genuine. I only did a couple of things differently:

    1. Instead of par-boiling the meat, I dusted the meat with corn start and browned them first.
    2. Then I threw everything in the slow cooker and put it on Low for 6 hours (I read from another poster that’s what they did for the slow cooker).
    3. After that, I put the entire thing on the stove and boiled it to thicken the soup.
    4. Instead of corn syrup, I used molasses, because that’s what I had on-hand.

    I am ethnically Korean, but have never been taught to cook Korean food, and so I was so excited to find your site. I will definitely be trying more of your delicious recipes!

  3. byungsun montreal My profile page joined 10/12
    Posted October 22nd, 2013 at 10:20 pm | # |

    Is there a substitute to rice wine?

  4. SteIIa United Kingdom My profile page joined 8/13
    Posted August 5th, 2013 at 1:02 pm | # |

    Maangchi, I once had this pork kalbi when I went to Nepal for a holiday. The meat was thinly sliced like in your spicy pork recipe. And the bones were within the meat, thin and edible. Do you have a recipe for that? Or know how to make it?

  5. rc137 San Francisco My profile page joined 6/13
    Posted June 22nd, 2013 at 7:43 pm | # |

    If I want to use more short rib, increase amount of other ingredients?

  6. globug IL My profile page joined 4/13
    Posted April 29th, 2013 at 2:34 pm | # |

    In one of the comments you mentioned this could be made using the crockpot. Should I set it on high or low? How long should I let it cook? Do I put all the ingredients in at one time? I love browsing your website for dinner ideas!!

  7. Aznslaya7 USA My profile page joined 1/13
    Posted March 11th, 2013 at 3:22 pm | # |

    How many people does this serve? Four?

  8. gidoong Canada My profile page joined 10/12
    Posted October 25th, 2012 at 5:11 pm | # |

    can i use 돼지갈비? wanted to try this recipe like NOW but didnt have 소갈비 in my fridge T.T

  9. ImHyeYeon Mendoza- Argentina My profile page joined 8/12
    Posted October 10th, 2012 at 12:40 pm | # |

    O¬ O looks great!

  10. joyoon My profile page joined 8/10
    Posted June 18th, 2012 at 3:13 am | # |

    너무 맛있었어요! I’m pregnant, away from my family and living in Japan due to my husband’s work here so I have been dreaming of Korean food! The Japanese here can’t really make Korean food well, even the Japanese-Koreans in Shin-Okubo Koreatown (Tokyo)! I mean come on?! Thanks to you, I am able to feed my baby inside my stomach authentic tasting Korean meals that come out delicious! 감사합니다 <3

  11. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted January 2nd, 2012 at 9:35 pm | # |

    I made this today for my family. My husband and one of my daughters went crazy for it. (My other 2 are sick and so aren’t eating much right now.) This is definitely one to make again!

  12. pantaloons new york My profile page joined 11/11
    Posted November 22nd, 2011 at 1:27 am | # |

    Hi maangchi! I love this dish and I would love to make it. But my diet requires that I do not eat any processed sugars and also no corn starch. I can use natural sweetners like honey or agave. What would you recommend? I was thinking I could use honey instead of brow sugar and just skip the cornstarch. Thanks :)

  13. jinpong Washington State My profile page joined 6/11
    Posted October 18th, 2011 at 11:13 pm | # |

    I made this today but used slow cooker. I followed till 6 then popped all in slow cooker for 6 hrs. I also added the mulyot. It turned out good n soft but was bit watery. I did not add the sesame oil. What would you suggest? Less water and more soy sauce?

    • beehive My profile page joined 2/11
      Posted October 27th, 2011 at 12:59 pm | # |

      Hi, jinpong. A slow cooker is an awesome way to make this dish, but it does not get to a high enough heat to boil off the liquid. I think your problem will be solved if you do the last part of step 12 of Maangchi’s recipe: “…and heat it up over high heat. Mix it well until liquid evaporates.” You might have to transfer it to a stove-top pot, but it will get rid of the extra water. Hope this helps you. Cheers!

    • koreanita Raleigh, NC My profile page joined 1/12
      Posted January 5th, 2012 at 11:34 am | # |

      I like the slow cooker too when I’m lazy and just want a hot meal when I get home from work. I just add enough water to cover the meat; then add more seasonings at the same time. The broth is really good! I just eat it with rice and add the broth in together like a stew and it’s so good.

  14. Tokki123 Rural nsw Australia My profile page joined 6/11
    Posted July 26th, 2011 at 11:03 am | # |

    Hi Maangchi – I love your website and youtube show. It’s where I go when I feel homesick!

    I made this with short ribs, carrots, potatoes, shiitake mushrooms and chestnuts in a slow-cooker. The meat just melted off the bone – it was amazingly flavoursome! We didn’t have any sauce left at the end either so clean up was no trouble ^^
    Thanks so much!

    • catk United States My profile page joined 7/11
      Posted July 26th, 2011 at 12:10 pm | # |

      Hi Maangchi,

      My mom is here visiting and she is the kind of korean cook who also whips things out without measuring (or barely looking at what she’s doing). I work all day but want to make this kalbi chim for my parents and want to throw it in the slow cooker. What instructions would you change to do it this way? I am really excited about your website and can’t wait to make this dish!

      Thanks,
      Cat

      • Tokki123 Rural nsw Australia My profile page joined 6/11
        Posted July 29th, 2011 at 4:53 am | # |

        Hi Cat – i followed Maangchi’s recipe until step 6 (I boiled the ribs then place them in the slow cooker). I put all the remaining ingredients into the slow cooker at a ‘low’ setting for 6 hours and literally just left it alone…but I suspect it may differ depending on your slow cooker?
        I hope it goes well for you!

        Tokki123

        • Maangchi New York City My profile page joined 8/08
          Posted July 29th, 2011 at 8:50 am | # |

          Hi Cat, nice meeting you through my website. Happy cooking! And Tokki123, thank you very much for sharing your cooking tip! : )

  15. chai Philippines My profile page joined 2/11
    Posted July 18th, 2011 at 10:02 am | # |

    Hi Maangchi,

    loved this dish of yours and tried it out here in my Philippine kitchen. Absolutely delish.Splashed on more sesame oil though because I love it…

    thank you for this wonderful recipe..

    Chai

    I posted a review about it here in my blog as well:

    http://www.bisayainmanila.com/2011/07/my-foodie-experiments-beef-short-ribs.html

  16. Strawberryfields Philadelphia My profile page joined 7/11
    Posted July 9th, 2011 at 10:14 pm | # |

    Maangchi!

    I can’t use use cooking wine because of my religion :( is there anything I can use to substitute it?

  17. pinay_swtrice My profile page joined 5/11
    Posted May 10th, 2011 at 12:27 am | # |

    Annyeong haseyo :) Instead of the radish, can I substitute it with potatoes??

  18. yeppu18 Philippines My profile page joined 4/11
    Posted April 2nd, 2011 at 11:54 pm | # |

    ~ Hi I like this recipe so much already cooked this dish once my korean boyfriend really like it~.~

    And I love all your recipes<3

  19. sabrio Poland My profile page joined 3/11
    Posted March 21st, 2011 at 11:39 am | # |

    Hi Maangchi,
    I once saw how prepared soup galbi, cook COKE added to the soup, this dish is a variation of galbi, was beef ribs, radish, leek, carrot, onion, soy sauce, sugar, salt and COKE. Soup was sweet and essential. Do you know this recipe ? :):):)

  20. eirajel los angeles,ca My profile page joined 11/10
    Posted February 27th, 2011 at 3:19 pm | # |

    Ok…I’m trying this basic sauce/recipe in my slow cooker…I hope it turns out good!

  21. technomonkey Sydney My profile page joined 2/11
    Posted February 17th, 2011 at 1:43 am | # |

    Hi Maangchi!

    This is my first comment but I’ve been using your recipes to learn Korean cooking for a few months now. Right now I have a big pot of 갈비찜 cooking, have made 무냉국 with the left over radish (modified from your 오이냉국 recipe) and have made many other things off your site too, most with incredible success!

    Even my father, a fussy and boring ‘real Australian man’ loved your 갈비찜 last time I cooked it, so thanks for all your hard work!

    I’m going back to Korea for my second year and I can’t wait to amaze my Korean friends!

    • Maangchi New York City My profile page joined 8/08
      Posted February 18th, 2011 at 11:51 am | # |

      Nice meeting you here!
      I’m sure your friends will be amazed by your Korean dishes.
      “Even my father, a fussy and boring ‘real Australian man’ loved your 갈비찜 last time I cooked it, so thanks for all your hard work!” haha, hope your father doesn’t read your comment. shhh! I will keep a secret. : )

  22. Randi Washington DC My profile page joined 1/11
    Posted January 29th, 2011 at 8:54 am | # |

    Hi Mangachi! I love your videos and recipes. You are so cute! I am thinking about serving galbi jim for a lunar new year party next week. I have a big package of boneless beef short ribs. Would boneless make nice jim? What do you think is tastier, jim or tang?

    Kom sah hamnida!

    • Maangchi New York City My profile page joined 8/08
      Posted January 29th, 2011 at 11:09 am | # |

      Boneless beef short ribs will work well with this recipe! Cut it into big chunks before cooking! Good luck with making delicious soegogijjim! Soegogi means beef. : )

  23. mud vancouver My profile page joined 7/10
    Posted January 11th, 2011 at 2:28 am | # |

    hi, dear maangchi,
    today i tried this recipe, my husband and my son really love it! thank u so so much!! i am ur fans! i always watch u cooking on tube, u doing the things so quickly.i live in vancouver of canada, next time come to visit!
    helen

    • Maangchi New York City My profile page joined 8/08
      Posted January 11th, 2011 at 6:16 pm | # |

      Great! Nice meeting you, Helen! I’m so happy to hear that your family love your homemade galbijjim!

  24. Inmi My profile page joined 11/10
    Posted November 17th, 2010 at 8:47 am | # |

    Hi Maangchi,
    Thanks for your great recipes! I’ll make galbijjim for some frieds. For how many person is this recipe?
    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted November 17th, 2010 at 9:03 am | # |

      This recipe is for 2 servings. If you have a party, you can spread it out over more people and serve with more side dishes.

      • Inmi My profile page joined 11/10
        Posted November 21st, 2010 at 12:01 pm | # |

        Thanks! What side dishes do you recommend, beside the spinach side dish and the soy bean paste soup?

  25. kyo USA My profile page joined 8/10
    Posted September 28th, 2010 at 11:51 pm | # |

    is corn syrup really needed for this recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted September 29th, 2010 at 2:15 am | # |

      Corn syrup or rice syrup makes galbijjim more shiny and appetizing. If it’s not available, skip it and use sugar or honey.

  26. ilovekoreanfood My profile page joined 8/10
    Posted August 24th, 2010 at 2:18 pm | # |

    Hi Maangchi,
    Can I just double all the ingredients if I am making 4lbs of spare ribs?
    Thanks for the delicious recipes! My mom is a great korean chef, but she never measures anything… so this website is so helpful for beginners, like me!

    • Maangchi New York City My profile page joined 8/08
      Posted August 24th, 2010 at 5:31 pm | # |

      yes, double all the ingredients if you make 4 pounds. I had never measured either before I started posting my recipes on YouTube : )

    • Sandvichette My profile page joined 9/10
      Posted September 29th, 2010 at 2:37 pm | # |

      The first time I tied this recipe, I just substituted the same amount of Honey for the Mulyeot, with delicious results!! I am actually making it again tonight, and I am using Rice syrup!

  27. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted August 14th, 2010 at 10:08 pm | # |

    Maangchi , can i use pork ribs instead of beef ? or it has to be beef ??

    • Maangchi New York City My profile page joined 8/08
      Posted August 15th, 2010 at 8:30 am | # |

      yes, you can use pork ribs, too.

      • jaylivg Houston My profile page I'm a fan! joined 7/10
        Posted August 15th, 2010 at 10:21 pm | # |

        I used pork ribs today when i cooked galbijim , except the butcher cannot cut it in half for me .. so my pork ribs are pretty big LOL . My husband said ” Excellent taste ”

        Thank you maangchi !

  28. sassygirlsujung My profile page joined 7/10
    Posted July 16th, 2010 at 5:16 am | # |

    Hi Maangchi…

    I’m going to teach my friend’s hubby how to cook this one but I want to cook one more dish..What can I cook? What’s the best partner of galbijim?

  29. joyeous lee lee north hollywood My profile page joined 6/10
    Posted July 6th, 2010 at 8:58 pm | # |

    i just want to say i am soo glad that i found your site because everytime i tried looking for recipe for korean food it would direct e to a american site with amercanize korean cooking, i did not like it but your recipe is actually a korean recipe

    thanks maanchi
    p.s how often do u add new recipe

  30. chloegberrya My profile page joined 4/10
    Posted June 1st, 2010 at 12:53 am | # |

    정말 도움 많이 얻고 있습니다 thank you

  31. dcjhyunju9 Busan, South Korea My profile page joined 5/10
    Posted May 15th, 2010 at 8:53 am | # |

    Hi Maagchi,

    I have tried making so many dishes from your website since were in the Philippies and they all turned out good. Now were in Korea, it was a great help since we’re living with my parents-in-law. Well, im just a beginner in cooking, but with your website’s help… my family and friends say i’m a good cook (hihi..) Your english recipes are lot of help especially for foreign nationals. Searching for ingredients is also an adventure. Looking forward to more dishes… Thanks much!

  32. empresslilo28 Los Angeles My profile page joined 2/10
    Posted May 14th, 2010 at 1:46 pm | # |

    can I use potato instead of the radish?

  33. empresslilo28 Los Angeles My profile page joined 2/10
    Posted April 30th, 2010 at 3:01 pm | # |

    do i have to be 21 to purchase the cooking wine? cause i wanna try it but idk if i could purchase it.

  34. luisainfante Singapore My profile page joined 4/10
    Posted April 26th, 2010 at 5:18 am | # |

    Annyong Haseyo!

    I love your recipies & easy to folow videos! Its really helped me improve my cooking skills & expand my personal menu! haha…
    For this recipie, can we use pork ribs instead?

  35. TrickyTree Seoul My profile page joined 4/10
    Posted April 23rd, 2010 at 8:39 am | # |

    Hi Maangchi

    I have been using your site for a year or more now. My wife is Korean Australian and we have come back to Korea for 6 months to get married and so I can build a relationship with her parents. You have helped me out heaps as I have regularly cooked for my wifes parents when they come to visit. I am nowhere near as good as my Mother-in-Law, who is an amazing cook, but it still makes me happy that the parents enjoy my food, (heh heh… your food!!) Although, my Father-in Law thinks it is terrible that I cook and not my wife. He’s always giving her a hard time. Cooking in Australia is a passion for me, so it has been great to come here and learn all these new Korean dishes, with a lot of help from you of course.
    Anyway – my question to you. The one dish I haven’t done yet is Gamjatang. How do I ask for the Pork Spine in Korean so I can get it from the local butchers?

    Once again – thank you

    • TrickyTree Seoul My profile page joined 4/10
      Posted April 23rd, 2010 at 8:41 am | # |

      Sorry Maangchi, wrong question, I mean how do I ask for Beef Short Ribs in Korean because I haven’t done Galbijjim yet!! Oh confusing! And can I use Doegi Galbi for Galbijjim and how do I ask for that?

      Thank you!!

      • Maangchi New York City My profile page joined 8/08
        Posted April 23rd, 2010 at 6:15 pm | # |

        “Although, my Father-in Law thinks it is terrible that I cook and not my wife. He’s always giving her a hard time..” lol, you have lovely father-in-law! He loves you! But cooking is not always for women. : )

        Here are some words in Korean that you asked.
        pork neck bones: doeji mok ppyeo
        Pork spine: doeji deung ppyeo
        pork ribs: doeji galbi

  36. kaychan45 Honolulu My profile page joined 4/10
    Posted April 16th, 2010 at 12:46 pm | # |

    This is my first time on your website and all the recipes look so good!!!! I cant wait to make this for my BF :)

  37. yummytummy Cheyenne, Wyoming My profile page joined 4/10
    Posted April 4th, 2010 at 7:44 pm | # |

    I was starving so I tried this recipe using the boneless beef short ribs I had in the refrigerator. I followed your recipe except I cut the boneless beef into slices across the grain and skipped the pre-boiling. Delicious. I’ll have to go out and buy me some bone-in short ribs too!

  38. altodemanila Manila, Philippines My profile page joined 3/10
    Posted March 25th, 2010 at 1:57 pm | # |

    Dear Maangchi,

    In the Philippines we usually have Galbi jim in a “saucier” or “brothier” version. What do we have to do to achieve this?

  39. jtlaharder My profile page joined 3/10
    Posted March 17th, 2010 at 3:45 pm | # |

    Can I use boneless short ribs?

  40. hwangsnook My profile page joined 2/10
    Posted February 28th, 2010 at 5:48 pm | # |

    Thanks for having a wonderful website of delicious recipes. I’ve tried several galbi recipes and yours was easy and great tasting. I’ve taken several Korean cooking classes in Korea with foreigners and it was so much fun that I’m longing to have one. Most of my foreign friends are back home so I’ll try to connect online w/your website. I’m so glad it’s in English, too… Great job, I’ll spread the news..

  41. crownzeal My profile page joined 2/10
    Posted February 10th, 2010 at 10:59 pm | # |

    Oh wow, your site is so great! I can’t wait to try this recipe out. Thanks!

  42. Amber727 New Jersey My profile page joined 7/09
    Posted February 8th, 2010 at 1:23 am | # |

    Hello,

    Could I make this with only potatoes and carrots or with no veggies? I love veggies, but my boyfriend does not. I want him to try something new. lol I thought this would be a good dish to try.

  43. 부엉이
    Posted January 8th, 2010 at 9:14 am | # |

    와. 한국에 소개되서 방문하는 사람이 많겠어요. 정말 좋네요.
    올해 구정때는 갈비찜 해봐야겠어요!
    행복하게 사세요! 우리 엄마 같아요^^

  44. Kyung
    Posted January 4th, 2010 at 8:14 pm | # |

    Thank you so much for your website! I have been going crazy with cooking Korean all last week and this week. I made galbijjim tonight and it was amazing! I’ll have to send you pics of all that I made so far.

    Not sure if anyone brought this up, but I found that using a microplane grater to be really convenient for shaping the carrots and radish into little spheres. (And you can use the radish gratings to put into memilgooksu! Kinda out of season but still delicious!)

  45. Joyce from Hong Kong
    Posted December 4th, 2009 at 12:42 am | # |

    maangchi!!! i love your website so much!!!!

  46. Nan
    Posted December 1st, 2009 at 10:22 am | # |

    Hey Maangchi,

    If I use beef stew meat instead what should I reduce the cooking time to so that it isn’t hard and overcooked?

  47. elle in california
    Posted November 24th, 2009 at 1:17 am | # |

    i looked at the galbijjim picture and just had to ask my mom if i could make this when i go home this week. can’t wait! i’ve been telling her to experiment more with other dishes instead of making the same food for last several years. =P

    i can’t wait until next year when i move into a kitchen dormitory to make hankukeumshik for dinner. :D

  48. Julie
    Posted October 20th, 2009 at 7:17 pm | # |

    Can you cook the galbijjim in the crockpot?

  49. tata
    Posted October 14th, 2009 at 7:05 am | # |

    Maangchi,few weeks ago i tried Korean curry in a restaurant,i was very delicious.Please,when you get the chance ,show how to make it
    Thank you

  50. tata
    Posted October 13th, 2009 at 5:15 pm | # |

    Maangchi,im cooking beef short ribs now
    cant wait to taste it)

    • Maangchi New York City My profile page joined 8/08
      Posted October 13th, 2009 at 6:49 pm | # |

      Is it too late to say, “My fingers are crossed!”?

      • tata
        Posted October 14th, 2009 at 7:00 am | # |

        OMG ,Maangchi it was realy tasty!!!
        Thank you so much for sharing this recipes with us!!!

  51. port vila
    Posted October 12th, 2009 at 7:36 pm | # |

    I just joined your helpful site. I made the japchae yesterday and my friends loved it. I can’t wait to cook this short ribs tomorrow! thx!!

    • Maangchi New York City My profile page joined 8/08
      Posted October 12th, 2009 at 7:39 pm | # |

      Wow you already made japchae and it turned out great! I’m sure your galbijjim will be delicious, too! Let me know how it goes.

  52. pw
    Posted October 12th, 2009 at 1:26 am | # |

    i really want to try this recipe but only have boneless short ribs in my fridge. can this recipe be used for boneless short ribs? and would the recipe need to be adapted in any way? thanks!

  53. Tina
    Posted October 12th, 2009 at 12:36 am | # |

    Thank you for your helpful videos! I have had great success with your recipes.

  54. Marine
    Posted September 20th, 2009 at 11:45 am | # |

    hi, Maangchi
    I am Armenian (not sure if you heard ) – Armenia is one of former Soviet republics.
    I am addicted to Korean B-B-Q and make them at home. I even bought stove top grill. I found your recipes very useful. I love cooking & experimenting in the kitchen.
    About this recipe – can we use canned water chestnuts and if answer is yes at what stage we can add them to the meat – since chestnuts alrady cooked .

    thank you. Marine

  55. yean
    Posted September 18th, 2009 at 8:23 pm | # |

    여기도 2주뒤면 추석이예요
    갈비찜 맛나보여요..
    한복을 결혼식 이후론 안입었는데..
    갈비찜 시식에서 한복을 보니 새삼 이쁘네요..
    즐거운 하루 보내세요..
    제가 영어를 잘못해서.. 한글로 인사남겨요..

    • Maangchi New York City My profile page joined 8/08
      Posted September 18th, 2009 at 10:53 pm | # |

      I’m translating what you are saying for my other readers because I think your comment will make other people feel good!

      “2 weeks later, we will have Chuseok holiday here
      The galbijjim looks delicious…
      I have never worn my hanbok (korean traditional costume) since my wedding day…
      Your hanbok looks pretty when you eat the galbijjim..
      Have a nice day..
      As my English is poor…I am leaving my comment in Korean”

      Thank you very much! Happy Chuseok!

      • Jeannie Chang
        Posted September 24th, 2009 at 11:41 pm | # |

        Hi Ms. Maangchi (I don’t know your real name and I am not good in typing Korean).
        I became your fan; you are such a good cook and explained in detail (very easy to follow) and your ingredients are easy to find. Also your cooking is fun to watch as well.
        I like to try everything you showed on internet.
        I always worried when it’s time to cook meals, but now no more worries, because I can depend on you.
        Thank you very much.
        Jeannie

  56. Linda
    Posted September 15th, 2009 at 1:05 pm | # |

    i tried this last night and it came out very well.

    i love your website!!

  57. Julia
    Posted September 15th, 2009 at 10:50 am | # |

    An yong ha se yo maangchi!

    I love your recipes.
    By the way, I was finding for a korean dish for years and I still haven’t got a clue. I’ve eaten a korean dish in korea few years ago, and they used pork and cabbage. It’s sort of like a korean bbq, but it’s not spicy. The waitress kept adding cabbages when i was eating. And it tasted awesome.
    Do you happen to know what dish is that?

    Thank you!!!

    • Karyn
      Posted September 21st, 2009 at 6:06 pm | # |

      Hi Julia,

      I’m just another reader, but what you had sounds like sam gyup sar. It’s pork belly meat that’s usually grilled unmarinated (although various marinated versions are also available). It is accompanied by a dipping sauce composed of sesame oil, salt, and black pepper. They usually throw kimchi on the grill along with the pork belly and eat it together. Does this sound about right? Hope this is helpful.

  58. David(HoustonWok)
    Posted September 7th, 2009 at 9:53 pm | # |

    omg great site, I love the recipe and especially the concept of posting an instructional video that makes cooking as easy as 123. Cheers.

  59. Rhea
    Posted September 4th, 2009 at 4:50 am | # |

    I love your cooking site! All the recipes I have tried are all so delicious. I used to go to Korean restaurants and get some Korean dishes but now I can cook it on my own. Thank you for all your time in creating this wonderful show! more power to you!

  60. Sharon
    Posted September 1st, 2009 at 11:22 pm | # |

    Hi Manngchi,

    Your recipes are wonderful and amazing!! I love to learn cooking Korean dishes from your website! I have tried few recipes, they have turned out so well so yummy!! I just had my Galbijjim for lunch today, it was so delicious!! You are very good cook!! So much appreciated for your recipes!! I will keep cooking korean dishes for my korean husband. All the best for you!!

  61. Gayle
    Posted August 30th, 2009 at 1:47 am | # |

    Thank you so much for this recipe! I started making it last night, but then everyone decided they weren’t hungry, so I stuck it in the slow cooker on warm and left it overnight. Wow, what a fantastic way to do this! The ribs are completely falling apart. I even added potatoes around noon, and so they were done perfectly at the time we ate. Thank you thank you!

  62. Anonymous
    Posted August 27th, 2009 at 4:20 am | # |

    와우
    `~~~~~~~~~~~~~~“

  63. EPack
    Posted August 10th, 2009 at 12:45 am | # |

    I had galbi jiim with noodles in it? when and how do i add the clear noodles?

    • Maangchi New York City My profile page joined 8/08
      Posted August 10th, 2009 at 7:06 am | # |

      If you want to make galbijjim with starch noodles(dangmyun), add it when the galbijjim is almost done. Before adding the noodles, soak them in warm water to make them soft.

  64. foodsucker
    Posted July 30th, 2009 at 12:41 am | # |

    I once had galbijim at a korean restaurant in LA an I think they had plums in it…..Do you think adding plums will enhance the taste of galbijim? tks

  65. clarisse
    Posted July 24th, 2009 at 9:07 pm | # |

    thanks u very much!! i will be trying your recipe today for lunch hope it comes out as great as yours!! =)

  66. clarisse
    Posted July 22nd, 2009 at 7:35 pm | # |

    Hi Maangchi your website has been really very helpful! thanks for sahring your recipes! For the Cooking wine, can i use rice wine as a substitute? thanks!

  67. Maangchi New York City My profile page joined 8/08
    Posted July 21st, 2009 at 8:21 am | # |

    Thank you for the photo link. yes, it’s jjimdak. : )
    It’s one of my upcoming recipes. Thank you very much!

  68. dalisay
    Posted July 20th, 2009 at 9:39 pm | # |

    i love your website and all of your recipes…. thank you so much for all the time and effort that you’ve put into your website, we all appreciate it.. i’ve made a bunch of the dishes for my friends and family and they’ve all been a big hit… when i was in korea, the one dish that i absolutely loved was jjimdak (or andong jjimdak)… i’m not sure if i’m spelling it right but it looks like this http://blog.verraes.org/wp-content/uploads/2006/04/chimtalk04.JPG … do you by any chance know how to cook this dish and if so, can you please consider adding it to your list of recipes?

  69. yan
    Posted June 4th, 2009 at 5:38 pm | # |

    Hello! I absolutely love your recipes! I am looking for a recipe for the thin cut bbq short ribs. They are really popular in the local korean restaurants here. Will you post a recipe for that?

    • Maangchi New York City My profile page joined 8/08
      Posted June 5th, 2009 at 7:40 am | # |

      it’s called “LA galbi”. You could use the marinade for my bulgogi recipe for it, too. Yeah, someday I will post the recipe, too. Thank you!

  70. rv65
    Posted June 2nd, 2009 at 10:43 pm | # |

    Some Galbi Jjim recipes call for using an earthenware pan. The local K-BBQ place does this. I would love to try this dish. I think it would go great with Kimchi and a bowl of rice.

  71. Mun
    Posted May 25th, 2009 at 9:59 pm | # |

    Maanngchi,

    Can i apply the instructions to prok ribs as well…?

    Coz my religion don’t allow me eat beef @ home…

  72. rv65
    Posted May 21st, 2009 at 1:04 am | # |

    The video has problems halfway through. It causes my iPod to pause and it will move to the next video. No problems on Youtube, Vimeo or other sources. Maybe it’s my iPod but I think there is some kind of a glitch in it.

  73. yan
    Posted May 13th, 2009 at 4:46 pm | # |

    its delicious and easy to make i did not add radish,patato is good too..
    next time i will try it with radish thanks

  74. Tonyretarda
    Posted May 7th, 2009 at 1:15 pm | # |

    So easy to understand and so fantastic delicious…..You are Top Chef !

  75. Anonymous
    Posted April 24th, 2009 at 8:25 am | # |

    Hi Maangchi,

    LOVE your website! I have a question for you. I’ve been seeing the short ribs in the market already marinated and ready to cook. Would you happen to have the ingredients at hand on what to use to marinate the short ribs? Is it the same as the above recipe?

    Thanks!

  76. Maangchi New York City My profile page joined 8/08
    Posted March 31st, 2009 at 7:57 am | # |

    Anonymous,
    I would not use broccoli and potatoes for this recipe. As you see the recipe, you will have to boil all ingredients for a long time. So if you use broccoli and potatoes from the beginning, they will end up being mushy and make this dish look messy.

    THU,
    I’m very glad to hear about your successful galbijjim making. Sure, I would like to meet you if I go to Vancouver. I have never been there. Besides, I love Vietnames food, too. Basically I love almost all kinds of food from different cultures.

  77. THU
    Posted March 30th, 2009 at 11:39 pm | # |

    Maangchiiiiiiiiiii :))))))))) my beef short rib is so delicious and so is my kim chiii toooo… now i dont need to go to buy kim chi in the super market. I showed my bf your website and he was so impressive with it . I will start trying to make the noodle with black bean sauce next week after the semester end :)))))
    Thanks again for posting up the video.
    ps: if u happen to go to vancouver , i can treat you back with the vietnamese food hehehehhe

  78. Anonymous
    Posted March 18th, 2009 at 12:54 pm | # |

    broccoli and pottaoes ok?

  79. Maangchi New York City My profile page joined 8/08
    Posted March 13th, 2009 at 10:19 pm | # |

    Dbird,
    oh yeah? you are another fan of eundaegu jorim. Thank you for your request!

  80. Dbird
    Posted March 13th, 2009 at 5:55 pm | # |

    I am looking forward to your eun dae gu jorim recipe– one of my favorites too and I no longer live in LA or NY so it would be fantastic to be able to make it.

  81. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2009 at 12:38 am | # |

    Neleh,
    Thanks for your update! eundaegu jorim is included in the list of my future recipes.

  82. Neleh
    Posted March 2nd, 2009 at 4:34 pm | # |

    Hi Maangchi,

    I love your gal-bi jjim recipe, it was my first time making it and it came out great… you made it so easy to understand, thanks!
    Do you plan to post a video/recipe for eun-dae-goo jo-rim in the future? It’s one of my favorite dishes and would love to learn that!

  83. Maangchi New York City My profile page joined 8/08
    Posted February 13th, 2009 at 5:34 pm | # |

    THU,
    Thank you! Don’t forget to let me know how your galbijjim (beef short ribs) turns out. : )

  84. THU
    Posted February 13th, 2009 at 2:53 pm | # |

    hi maangchi, I love your video . It’s simple and easy to make.. iam going to use your video to make kimchi and beef short ribs today…keep up your work!!!!

  85. Maangchi New York City My profile page joined 8/08
    Posted January 29th, 2009 at 11:37 pm | # |

    juliet,
    Happy New Year! : )

  86. juliet
    Posted January 29th, 2009 at 2:52 am | # |

    hi Maangchi, It seems that i search so many website for korean recipe and i`m not satisfied… thank god i saw one of your recipe in youtube.your recipes looks really delicious.and thank you also you have your own website for preparing the menu.Belated,HAPPY NEW YEAR(saeae bok manni patuseyo!)more power

  87. Maangchi New York City My profile page joined 8/08
    Posted January 28th, 2009 at 7:39 pm | # |

    James,
    If your galbijjim is not cooked well but it’s burning, you will have to pour more water. I think you should turn off the heat before it burns.

  88. James
    Posted January 28th, 2009 at 11:37 am | # |

    Hi Maangchi,

    I recently cooked using this recipe, but I found that the bottom of the pot burned slightly… it this supposed to happen or should I have used more water?

  89. Maangchi New York City My profile page joined 8/08
    Posted January 12th, 2009 at 7:41 am | # |

    Portugalbear,
    Any cooking rice wine will be ok. I sometimes just use wine for drink. Yes, mirim sounds good, too.

  90. Portugalbear
    Posted January 12th, 2009 at 2:53 am | # |

    Hi Maangchi,

    Can you also post a picture of the rice wine you used in this recipe. Is this the same as the Japanese mirin?

  91. Maangchi New York City My profile page joined 8/08
    Posted December 31st, 2008 at 8:19 pm | # |

    John,
    Please read my answer the above!!!
    Follow the recipe tightly. Did you use corn syrup?

  92. John Chung
    Posted December 31st, 2008 at 6:43 pm | # |

    Maangchi,

    I have tried to make the galbi jim a few times and the problem that I keep having is that I end up with more water. So the galbi jim looks and tastes like soup. I cook the galbi jim for about 2 hours. How do you get it so black and shiny?

  93. sara_smile
    Posted December 31st, 2008 at 12:05 am | # |

    Been checking out all your recipes and going to buy your book on amazon as everything looks absolutely postively delicious!!! Thank you for sharing your gift of cooking…as we say in Hawaii, Mahalo Nui Loa :)

  94. Maangchi New York City My profile page joined 8/08
    Posted December 29th, 2008 at 3:14 pm | # |

    john,
    actually I’m making galbijjim now because my friends are coming for dinner tonight.

    When your galbijjim is cooked tender enough, heat it up over high heat to evaporate excessive liquid. Don’t forget to open the lid and pour the liquid on the bottom of the pot over the top of galbijjim.

  95. john
    Posted December 29th, 2008 at 2:25 pm | # |

    Hi Maangchi,

    I’ve tried to make the galbijim twice following your recipe, but, it comes out to watery. I tried to cut down on the water and increase the soysauce. Any advice?

  96. Maangchi New York City My profile page joined 8/08
    Posted December 20th, 2008 at 9:48 am | # |

    Candice,
    You don’t need to soak them if you use fresh mushrooms

  97. Candice
    Posted December 20th, 2008 at 12:40 am | # |

    Hi!
    If I get fresh shiitake mushrooms, should I still soak them?
    Thanks:)

  98. Maangchi New York City My profile page joined 8/08
    Posted December 17th, 2008 at 12:25 am | # |

    anna,
    Yes, you should cook longer until it’s very tender.

  99. anna
    Posted December 16th, 2008 at 11:13 pm | # |

    hi maangchi,
    i’m not very experienced at cooking, but am about to make this dish for my family tomorrow. i am planning to use 5 lbs of short ribs – will this affect cooking time?
    thanks,
    anna

  100. Maangchi New York City My profile page joined 8/08
    Posted December 13th, 2008 at 8:10 pm | # |

    hi, Eunyoung!
    yes, maple syrup will be ok even though I have never used it so far. let me know how it turns out.

  101. 조은영
    Posted December 13th, 2008 at 5:26 pm | # |

    Hello Ms. Maangchi!
    I’m a korean teenager living in Montreal, Canada. I love your recipies! It reminds me a lot my grandma’s cooking.
    And I have a question: to make the galbijjim sweet and shiny, can I use canadian maple syrup?

  102. Maangchi New York City My profile page joined 8/08
    Posted December 6th, 2008 at 4:37 pm | # |

    tina,
    You must like crabs! ok, I will post some recipes for crabs. Keep checking my website.

  103. tina
    Posted December 6th, 2008 at 4:14 am | # |

    hi ms.maangchi, i just want to learn about how to cook korean food through crabs… thankyou have a nice day..

  104. anlefei
    Posted November 27th, 2008 at 11:30 am | # |

    Great !

  105. ManduGuk Fan
    Posted November 21st, 2008 at 5:11 pm | # |

    My mom watched your korean recipe video. She likes them and wants this webstie to be in KoreAN. I like your pink hair!

  106. Dong-ho
    Posted November 16th, 2008 at 8:17 am | # |

    I used to work at a korean restaurant, and the jipsanim always would top the dish with some Pine Nuts. I think it’s the perfect finishing touch!

  107. Maangchi New York City My profile page joined 8/08
    Posted November 10th, 2008 at 8:22 pm | # |

    Phoenix,
    no, use honey or brown sugar. The reason I use corn syrup is to make galbijjim shiny and sweet.

  108. Phoenix
    Posted November 10th, 2008 at 12:28 pm | # |

    Hi MaangChi,

    We dont have moolyeot (corn syrup) in here, will Mirin cooking wine works?

    Thanks! =)

  109. Maangchi New York City My profile page joined 8/08
    Posted October 28th, 2008 at 8:59 pm | # |

    Gin,
    Wonderful Yeah, this dish will be a main dish if you have a party. Side dishes that go with galbijjim could be some vegetable side dishes such as Kimchi, spinach side dish, bean sprouts side dish (it’s posted in my kimchi stew video), and eggplant side dish. Don’t forget to make some rice. : )

  110. Gin
    Posted October 28th, 2008 at 8:34 pm | # |

    Maangchi, I watched this video today and make this dish tonight, it came out perfect! Meat was so tender and good! Which side dishes would you say to make with this dish? I am not good at putting meals together :( I love your web site layout now, it is different than it was?

  111. Maangchi New York City My profile page joined 8/08
    Posted October 25th, 2008 at 3:28 pm | # |

    Mike,
    gam-pun-gee (깐풍기) is already requested by others. I will post the recipe someday. Thank you for your request!

  112. Mike
    Posted October 25th, 2008 at 3:12 pm | # |

    Maangchi, I really enjoy watching your episodes and various recipes. Something I have been trying to find a recipe for is gam-pun-gee. Have you or will you be making this dish?

  113. Maangchi New York City My profile page joined 8/08
    Posted September 26th, 2008 at 10:40 am | # |

    Mari, Yes, you can use mirim (Korean cooking wine). I used “soju”.

  114. Mari
    Posted September 26th, 2008 at 10:12 am | # |

    maangchi, the cooking wine used to make galbi jjim..
    what kind did is it?
    is it 청주? or can i use mirin (미림)?

  115. Maangchi New York City My profile page joined 8/08
    Posted September 20th, 2008 at 6:37 am | # |

    Thank you Nathan. You are such a great cook!

  116. http://nathanscomida.blogspot.com/
    Posted September 20th, 2008 at 2:18 am | # |

    Hi Maangchi,

    I gave your blog a award on my blog post :)

    http://nathanscomida.blogspot.com/2008/09/carne-guisada-con-chile-y-papas.html

  117. Maangchi New York City My profile page joined 8/08
    Posted September 18th, 2008 at 10:44 pm | # |

    Jimin,
    I don’t think using a slow cooker is a good idea. All the vegetables will be overcooked and mushy. If you like to use a slow cooker, you will have to cook beef ribs first for hours and later add the vegetables and cook more. Then heat it up to evaporate liquid before serving.

  118. Jimin
    Posted September 18th, 2008 at 9:16 pm | # |

    Have you tried this galbi jjim in a slow cooker.

    Do you think I cud simply put all the ingredients in before i leave for the office, and then come home to a wonderful galbi jjim dinner in the evenning?

  119. Maangchi New York City My profile page joined 8/08
    Posted September 17th, 2008 at 11:27 pm | # |

    Ami,
    I really would like to join your 4 people party to eat the pork short ribs there! It sounds like real fun!

  120. Ami
    Posted September 17th, 2008 at 11:15 pm | # |

    Maangchi, I made a Pork Short Ribs version today ^_^ I was stuck at home ’cause of Hurricane Ike and I found in my fridge some big pork ribs. I immediately thought of this recipe and tried it out. I didn’t have everything on hand (even the main ingredient, beef hahaha), so I made a version of pork-carrot-sweet potato. The potato is a mistake b/c they get too soft after 30 min. Thus the dish looks rather muddy. Nevertheless, it’s very flavorful!! We 4 people finish a whole big pot in 1 dinner ^_^ I can’t wait to try the beef version.

    I typed a bit too long for a thank-you note, didn’t I hehe oh, and i like your han-bok :X

  121. Maangchi New York City My profile page joined 8/08
    Posted September 16th, 2008 at 11:15 pm | # |

    Hi, james,
    Get some better ribs with lots of meat. : )

  122. james
    Posted September 16th, 2008 at 9:38 pm | # |

    it looks like there is so little meat. i would have to triple this recipe to get full! hehe

  123. Maangchi New York City My profile page joined 8/08
    Posted September 16th, 2008 at 3:55 pm | # |

    oh, ok, I will find some photos from the video and post it here. Thanks for your suggestion!

  124. pozygal87
    Posted September 16th, 2008 at 1:20 pm | # |

    hi maangchi,
    just a suggestion, but it would be nice to have pictures of the dish you cooked. like how it looked. :)
    btw, LOVE your recipes :)

  125. Anonymous
    Posted September 13th, 2008 at 10:59 pm | # |

    Thanks Maangchi !!! I have been waiting for you to do Galbi Jjim.

  126. Maangchi New York City My profile page joined 8/08
    Posted September 12th, 2008 at 4:37 pm | # |

    VB,
    Yes, I heard about it from one of my new Chinese friends in NYC! Thanks!

  127. VB
    Posted September 12th, 2008 at 10:11 am | # |

    Sept 14 is the Chinese Mooncake Festival too! We hv traditional and new-style snowskin mooncakes with all sorts of crazy fillings! Also, we eat little dumplings like the ones u made but ours is in sweet soup. Wishing u Happy Chuseok!

    ps. Han-bok he-say-yo!!!!


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