Braised Beef short ribs

Galbi jjim 갈비찜

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).

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Directions

  1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
  2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
  4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.

  1. Throw away the boiling water and clean the pot.
  2. Place the clean  beef short ribs in the pot.
  3. 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.

  1. Boil it over medium heat for 20 minutes.
  2. 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

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  1. 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
  2. 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.
  3. 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
  4. Transfer galbijjim to a platter before serving.

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204 Comments:

  1. Feli INFIRES by Korea Singapore joined 10/16 & has 2 comments

    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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  2. sanne Munich joined 8/14 & has 184 comments

    I will make something similar one of the next days – But more important, I wanted to wish all of you

    Merry Christmas!

    Bye, Sanne.

  3. Ekarolina Denmark joined 8/16 & has 1 comment

    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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  4. elfximworl94 joined 5/15 & has 2 comments

    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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  5. julio-covarrubias joined 5/15 & has 1 comment

    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!!!

  6. Lovetocook San Francisco joined 12/12 & has 14 comments

    Hi Maangchi, how many pieces/pounds of radish do you use? It does not say in the recipe or the video? Thanks!

    • Maangchi New York City joined 8/08 & has 11,357 comments

      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

      • Lovetocook San Francisco joined 12/12 & has 14 comments

        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.

      • Lovetocook San Francisco joined 12/12 & has 14 comments

        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…….. ;'(

        • Lovetocook San Francisco joined 12/12 & has 14 comments

          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!! :)

          • aru103 joined 11/15 & has 1 comment

            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. :)

          • Lovetocook San Francisco joined 12/12 & has 14 comments

            Hi aru103, thank you very much for the advice. How much longer did you boil it for?

  7. everybodyneedsalinda kansas city joined 8/14 & has 1 comment

    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).

  8. alohanoa HI joined 3/14 & has 3 comments

    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!

  9. byungsun montreal joined 10/12 & has 2 comments

    Is there a substitute to rice wine?

  10. SteIIa United Kingdom joined 8/13 & has 1 comment

    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?

  11. rc137 San Francisco joined 6/13 & has 1 comment

    If I want to use more short rib, increase amount of other ingredients?

  12. globug IL joined 4/13 & has 1 comment

    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!!

  13. Aznslaya7 USA joined 1/13 & has 3 comments

    How many people does this serve? Four?

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