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).
Directions
- 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.
Posted on Wednesday, September 10th, 2008 at 9:07 am.
Last updated on June 23, 2017.
Tagged: beef dish, braised beef short ribs, 갈비, galbijjim, korean food, Korean recipes
Apr 18th
Apr 6th
Mar 27th
Thanks for the recipe! Still holding strong circa 2019!
See full size image
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 .
See full size image
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
See full size image
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!!
See full size image
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.