Braised beef short ribs

Galbi-jjim 갈비찜

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!


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


How to skin fresh chestnuts:

  1. Lay the chestnut on the flat side and slice off the flat end, then slice off the pointed end.
  2. Using a paring knife, slice down both of the narrower sides, removing the dark skin inside the shell.
  3. 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:

  1. Heat about 2 teaspoons vegetable oil in a skillet over medium-high heat and add some shelled ginkgo nuts.
  2. Add some salt and stir-fry until the skins loosen and the color of the nuts changes to golden or bright green.
  3. 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:

  1. After soaking the mushrooms, place a strainer over a bowl and drain.
  2. 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.
  3. 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.galbi jjim sauce
  4. 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.
  5. 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.radish balls
  6. 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. galbijjim vegetables

Cook the beef short ribs:

  1. 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.
  2. Blanch for 5 minutes, stirring a few times. Drain and rinse thoroughly with cold water. Wash the pot with soapy water nicely.
  3. Put the ribs back to the pot and add the seasoning sauce. Cover and cook over medium-high heat for 20 minutes.
  4. Stir in the mushrooms, chestnuts, radishes, and carrots. Cover, turn down the heat to low, and cook for 1 hour, stirring occasionally.
  5. Stir in the jujubes and rice syrup.galbi jjim (Korean braised beef short ribs)
  6. 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.
  7. 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. galbijjim (Korean braised beef short ribs) 갈비찜


  1. 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.galbijjim (Korean braised beef short ribs) 갈비찜



  1. mud vancouver joined 7/10 & has 2 comments

    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!

  2. Inmi joined 11/10 & has 2 comments

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

  3. kyo USA joined 8/10 & has 10 comments

    is corn syrup really needed for this recipe?

  4. ilovekoreanfood joined 8/10 & has 1 comment

    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!

  5. jaylivg Houston joined 7/10 & has 107 comments

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

  6. sassygirlsujung joined 7/10 & has 4 comments

    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?

  7. joyeous lee lee north hollywood joined 6/10 & has 9 comments

    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

  8. chloegberrya joined 4/10 & has 3 comments

    정말 도움 많이 얻고 있습니다 thank you

  9. dcjhyunju9 Busan, South Korea joined 5/10 & has 1 comment

    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!

  10. empresslilo28 Los Angeles joined 2/10 & has 3 comments

    can I use potato instead of the radish?

  11. empresslilo28 Los Angeles joined 2/10 & has 3 comments

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

  12. luisainfante Singapore joined 4/10 & has 2 comments

    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?

  13. TrickyTree Seoul joined 4/10 & has 3 comments

    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 joined 4/10 & has 3 comments

      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 joined 8/08 & has 12,051 comments

        “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

  14. kaychan45 Honolulu joined 4/10 & has 1 comment

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

  15. yummytummy Cheyenne, Wyoming joined 4/10 & has 3 comments

    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!

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