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.

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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

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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:

  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

Serve:

  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

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215 Comments:

  1. gidoong Canada joined 10/12 & has 3 comments

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

  2. ImHyeYeon Mendoza- Argentina joined 8/12 & has 5 comments

    O¬ O looks great!

  3. joyoon joined 8/10 & has 9 comments

    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

  4. mokpochica Michigan joined 1/09 & has 89 comments

    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!

  5. pantaloons new york joined 11/11 & has 1 comment

    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 :)

  6. jinpong Washington State joined 6/11 & has 10 comments

    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 joined 2/11 & has 1 comment

      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 joined 1/12 & has 1 comment

      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.

  7. Tokki123 Rural nsw Australia joined 6/11 & has 3 comments

    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 joined 7/11 & has 1 comment

      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 joined 6/11 & has 3 comments

        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

  8. chai Philippines joined 2/11 & has 3 comments

    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

  9. Strawberryfields Philadelphia joined 7/11 & has 1 comment

    Maangchi!

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

  10. pinay_swtrice joined 5/11 & has 1 comment

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

  11. yeppu18 Philippines joined 4/11 & has 1 comment

    ~ 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

  12. 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 ? :):):)

  13. eirajel los angeles,ca joined 11/10 & has 2 comments

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

  14. technomonkey Sydney joined 2/11 & has 1 comment

    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 joined 8/08 & has 12,003 comments

      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. : )

  15. Randi Washington DC joined 1/11 & has 1 comment

    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 joined 8/08 & has 12,003 comments

      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. : )

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