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)
- Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
- Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
- Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
- Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
- Throw away the boiling water and clean the pot.
- Place the clean beef short ribs in the pot.
- 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. - Boil it over medium heat for 20 minutes.
- 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
- 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 - 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.
- 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
- Transfer galbijjim to a platter before serving.
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!!!!
VB,
Yes, I heard about it from one of my new Chinese friends in NYC! Thanks!
Thanks Maangchi !!! I have been waiting for you to do Galbi Jjim.
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 :)
oh, ok, I will find some photos from the video and post it here. Thanks for your suggestion!
it looks like there is so little meat. i would have to triple this recipe to get full! hehe
Hi, james,
Get some better ribs with lots of meat. : )
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
Ami,
I really would like to join your 4 people party to eat the pork short ribs there! It sounds like real fun!
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?
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.
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
Thank you Nathan. You are such a great cook!
maangchi, the cooking wine used to make galbi jjim..
what kind did is it?
is it 청주? or can i use mirin (미림)?
Mari, Yes, you can use mirim (Korean cooking wine). I used “soju”.
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?
Mike,
gam-pun-gee (깐풍기) is already requested by others. I will post the recipe someday. Thank you for your request!
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?
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. : )
Hi MaangChi,
We dont have moolyeot (corn syrup) in here, will Mirin cooking wine works?
Thanks! =)
Phoenix,
no, use honey or brown sugar. The reason I use corn syrup is to make galbijjim shiny and sweet.
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!
My mom watched your korean recipe video. She likes them and wants this webstie to be in KoreAN. I like your pink hair!
Great !
hi ms.maangchi, i just want to learn about how to cook korean food through crabs… thankyou have a nice day..
tina,
You must like crabs! ok, I will post some recipes for crabs. Keep checking my website.
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?
hi, Eunyoung!
yes, maple syrup will be ok even though I have never used it so far. let me know how it turns out.
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
anna,
Yes, you should cook longer until it’s very tender.
Hi!
If I get fresh shiitake mushrooms, should I still soak them?
Thanks:)
Candice,
You don’t need to soak them if you use fresh mushrooms
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?
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.
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 :)
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?
John,
Please read my answer the above!!!
Follow the recipe tightly. Did you use corn syrup?
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?
Portugalbear,
Any cooking rice wine will be ok. I sometimes just use wine for drink. Yes, mirim sounds good, too.
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?
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.
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
juliet,
Happy New Year! : )
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!!!!
THU,
Thank you! Don’t forget to let me know how your galbijjim (beef short ribs) turns out. : )
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!
Neleh,
Thanks for your update! eundaegu jorim is included in the list of my future recipes.
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.
Dbird,
oh yeah? you are another fan of eundaegu jorim. Thank you for your request!
broccoli and pottaoes ok?
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
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.
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!
Yes, you could use the same marinade for short ribs
So easy to understand and so fantastic delicious…..You are Top Chef !
Thank you very much!
its delicious and easy to make i did not add radish,patato is good too..
next time i will try it with radish thanks
Thank you for the update!
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.
Maanngchi,
Can i apply the instructions to prok ribs as well…?
Coz my religion don’t allow me eat beef @ home…
Yes, you could use pork ribs for this recipe, too. Thank you!
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.
You are right! : )
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?
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!