Galbi-jjim (braised beef short ribs) is one of the most popular Korean dishes. It’s made with beef short ribs and is often prepared for special occasions.
Traditionally it’s a dish for special occasions such as Korean festival days like Chuseok, New Year’s Day (Seollal), or family’s birthdays, but you can make it for any occasion or as a weekend dish. It’s kind of a challenging recipe but the result is amazing: the meat is almost falling off the rib bones and is tender, sweet, savory, and irresistible.
This is a recipe from my new cookbook, Maangchi’s Big Book of Korean Cooking, and it’s the first recipe I am posting in 2020, a remake of a recipe and video from 2008! This one is even more traditional than the one I posted 12 years ago, and includes ginkgo nuts, pine nuts, chestnuts and jujubes.
Choose good quality short ribs for this recipe, with lots of meat attached to the ribs. Remove the blood, excess fat, and impurities by soaking and blanching the ribs. If you skip this process, the final dish may smell off. Peak season for chestnuts is late fall, so if you use fresh chestnuts, that’s the best time. Fresh frozen skinned chestnuts are available all year round though, and available in the frozen section of Korean grocery stores. They also sell frozen ginkgo nuts, if you can’t find fresh ones.
I hope you enjoy this recipe, and make it for your friends and family! If any special guests coming over this will be a colorful center piece on the table. It’s January 5, 2020! I hope you are having a happy new year so far, and a prosperous and healthy new decade, too!
Ingredients
Serves 4
For the seasoning sauce and vegetables:
- 4 dried shiitake mushrooms, washed and soaked in 2½ cups cold water for 3 to 4 hours, until soft
- ⅓ cup soy sauce
- ½ cup mirim (aka mirin), or water
- ¼ cup sugar (white or brown, or swerve)
- ½ teaspoon ground black pepper
- 8 garlic cloves, minced
- 1 teaspoon minced peeled ginger
- 1 medium size Korean radish (8 ounces to 12 ounces) or daikon, peeled
- 2 large, thick carrots, peeled
For the beef short ribs:
- 2 pounds beef short ribs (8 pieces), rinsed and soaked in cold water for 30 minutes to 1 hour, changing water a couple of times
- 12 peeled frozen chestnuts or fresh chestnuts (see how to skin fresh chestnuts below; frozen are sold pre-skinned)
- 2 tablespoons rice syrup
- 8 large dried jujubes, pitted
For garnish:
- 12 pine nuts, tips removed (optional)
- 12 frozen ginkgo nuts, shelled and cooked (optional); see how to shell and cook ginkgo nuts below
Directions
How to skin fresh chestnuts:
- Lay the chestnut on the flat side and slice off the flat end, then slice off the pointed end.
- Using a paring knife, slice down both of the narrower sides, removing the dark skin inside the shell.
- Peel off the remaining shell with your fingers. Trim away the dark skin on the outside of the chestnut so that it is a uniform creamy color.
How to cook ginkgo nuts:
- Heat about 2 teaspoons vegetable oil in a skillet over medium-high heat and add some shelled ginkgo nuts.
- Add some salt and stir-fry until the skins loosen and the color of the nuts changes to golden or bright green.
- Transfer to paper towels, fold the paper towels over the nuts, and gently massage the nuts to remove more skin.
Make the seasoning sauce and vegetables:
- After soaking the mushrooms, place a strainer over a bowl and drain.
- Measure out 2 cups of the soaking water. If it can’t make 2 cups, fill it with cold water. Transfer to a medium bowl; discard the remainder if you have.
- Add the soy sauce, mirim, sugar (or swerve), ground black pepper, garlic, and ginger and mix well with a spoon. Set the seasoning sauce aside.
- Remove the stem from each mushroom and reserve for future use, like stir-fried rice. Cut each mushroom cap into quarters and transfer to a plate.
- Cut the radish into 1½-inch cubes and round the edges of each cube with a paring knife to make approximately 1-inch balls. Make 10 to 12 balls. Add to the plate with the mushrooms.
- Cut the carrots into 1½-inch cubes and round the edges of each cube with a paring knife to make approximately 1-inch balls. Make 10 to 12 balls. Add to the mushrooms and radish balls.
Cook the beef short ribs:
- Fill a large, heavy pot halfway with water and bring to a boil over medium-high heat. Drain the ribs, rinse again, and add to the boiling water.
- Blanch for 5 minutes, stirring a few times. Drain and rinse thoroughly with cold water. Wash the pot with soapy water nicely.
- Put the ribs back to the pot and add the seasoning sauce. Cover and cook over medium-high heat for 20 minutes.
- Stir in the mushrooms, chestnuts, radishes, and carrots. Cover, turn down the heat to low, and cook for 1 hour, stirring occasionally.
- Stir in the jujubes and rice syrup.
- Cover and simmer for another 10 minutes, or until the meat is just about falling off the bone. Thicker short ribs will take longer. To check, poke the meat with a wooden skewer. If the meat is tender enough to serve, the skewer should go through easily. If it does not, add some water (about 1 cup) and cook a little longer, anywhere from 15 to 30 minutes, depending on the thickness of the short ribs.
- Increase the heat to high and spoon any remaining broth from the bottom of the pot over the meat and vegetables for a few minutes, until most of the sauce has reduced and the meat and vegetables are nicely glazed.
Serve:
- Transfer to a large platter, sprinkle with the pine nuts (if using) and ginkgo nuts (if using), and serve with rice and more side dishes.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon for that are good quality. See more about how these items were chosen.
Dear maangchi :)
I love your cooking and I am always happy to try your delicious recipes :) Keep going!
Greetings from a Mongolian in Lisbon, Portugal
Maangchi where can i find your traditional galbi jjim recipe? Couldn’t find it anymore thank you!!
This is my traditional galbijjim recipe. And another easy galbijjim recipe is here. https://www.maangchi.com/recipe/makgalbi-jjim
If you are looking for the galbijjim video that I filmed in 2008, here you go. https://www.youtube.com/watch?v=-CP9gKR9GR4
Thank you so much Maangchi!!
I made this recipe for my family and everyone loved it! I substituted radish for celery root and chestnuts for sweet potato but it turned out great! Thanks for a great recipe, Maangchi! ❤️
Maangchi YOU JUST ARE AMAZING!!!! I was just watching the movie Parasite yesterday and now I wake up and see this recipe hahahahah I love it!
I’ve been following you almost since the beginning and I believe this is my first comment so I just wanted to thank you with all my heart for sharing your knowledge about korean food and culture. I’ve made a bunch of your recipes and all of my friends and family love it! Keep looking forward of more of your awesome recipes!!!!
Love from Dominican Republic <3
It goes without saying I Love your newsletter, recipes & you.
May I suggest you add recipe conversion for InstantPot, it would save time doing the math.
Thank you.
Robert
Can you post the old braised beef short ribs recipe please
Thanks for the recipe! Still holding strong circa 2019!
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Even though the video is blurry you made an awesome galbijjim! Clap clap! : )
MAANGCHI MAANGCHI !!! I made this galbijjim !!!! I am 15 this year making this galbijjim for my family and its sooooo delicious!! Thank you for the recipe .
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You are a cooking genius! Even though you are 15 years old you made such a nice galbijim!
I will make something similar one of the next days – But more important, I wanted to wish all of you
Merry Christmas!
Bye, Sanne.
Maangchi, i cooked it last night for my parents in law, and everybody loved it, thank you for sharing this awesome recipe. Love from Denmark
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It looks perfect! I love the presentation, too! “…Everybody loved it!” This line makes my day! : )
I made this for lunch today!! It was so delicious! I put some potato in it, it turns out a little bit mushy but it fits well with meat!!! The beef short rib is really tender and juicy with rich flavor in it!! Thanks Manngchi!!
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Yes, it looks terrific! Thanks for sharing the photo!
Hello Maangchi,
I am from Mexico … and I have made some of your recipes they are delicious, my family and I are very grateful with you for sharing your knowledge about Korean food!!!
Tomorrow I will try this side dish Galbi Jjim… One question … What’s the name of the music/song in your video while you and your friend are preparing the Galbi Jjim ???
I would be grateful if you could tell me the name of that music/song I like it a lot :-)
Your website is very nice and very professional … Congrats!!!
Thanks and Regards from Mexico!!!
Hi Maangchi, how many pieces/pounds of radish do you use? It does not say in the recipe or the video? Thanks!
This video was filmed a long long time ago! Use 1 or 2 medium size carrots and the same amount of radish. It will turn out good. And check out my another easy galbijjim recipe, too. https://www.maangchi.com/recipe/makgalbijjim
Ah okay. Thank you Maangchi. I will definitely try both of your recipes. They look so delicious! I will upload some pics after I make some. Thank you again.
Hi Maangchi, I recently tried making this recipe and the meat came out very hard and chewy, not tender at all!! I followed the directions for your recipe exactly as said but the meat was very hard to eat…….. ;'(
Hi Maangchi or anyone who sees my comment. I want to make this again so any tips, help or advise on this dish would be great. My first try was not that good. Thanks!! :)
Hi Lovetoocook, my galbi also turned out not tender but rather chewy and hard. So I asked my mom for tips and she told me to boil longer at med/low heat then the meat came out very tender that it was coming out of the bone w no effort. Hope this helps. Galbijjim is one of my favorite food and hope yours turn out well next time you try. :)
Hi aru103, thank you very much for the advice. How much longer did you boil it for?
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).
yes, she is right!
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!
Is there a substitute to rice wine?
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?
https://www.maangchi.com/recipe/la-galbi If it’s not the dish you are asking, please give me more detailed information or leave your question on the forum please. https://www.maangchi.com/talk/forum/general-discussion
If I want to use more short rib, increase amount of other ingredients?
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!!
How many people does this serve? Four?
It will serve 2 or 3.
can i use 돼지갈비? wanted to try this recipe like NOW but didnt have 소갈비 in my fridge T.T
I think pork short ribs will work well, too.
O¬ O looks great!
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
I’m so happy to hear that you enjoy this recipe! Cheers!
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!
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 :)
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?
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!
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.
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!
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
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
Hi Cat, nice meeting you through my website. Happy cooking! And Tokki123, thank you very much for sharing your cooking tip! : )
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
ooh it looks so yummy!
Maangchi!
I can’t use use cooking wine because of my religion :( is there anything I can use to substitute it?
Skip it then. It will still be delicious!
Annyeong haseyo :) Instead of the radish, can I substitute it with potatoes??
yes, you can, but don’t cook it as long as you would with radish, or it will be mushy.
~ 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
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 ? :):):)
Ok…I’m trying this basic sauce/recipe in my slow cooker…I hope it turns out good!
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!
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. : )
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!
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. : )