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.


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).



  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


  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.



  1. Maangchi New York City joined 8/08 & has 11,716 comments

    Mari, Yes, you can use mirim (Korean cooking wine). I used “soju”.

  2. Mari& has 13 comments

    maangchi, the cooking wine used to make galbi jjim..
    what kind did is it?
    is it 청주? or can i use mirin (미림)?

  3. Maangchi New York City joined 8/08 & has 11,716 comments

    Thank you Nathan. You are such a great cook!

  4. has 7 comments

    Hi Maangchi,

    I gave your blog a award on my blog post :)

  5. Maangchi New York City joined 8/08 & has 11,716 comments

    I don’t think using a slow cooker is a good idea. All the vegetables will be overcooked and mushy. If you like to use a slow cooker, you will have to cook beef ribs first for hours and later add the vegetables and cook more. Then heat it up to evaporate liquid before serving.

  6. Jimin& has 18 comments

    Have you tried this galbi jjim in a slow cooker.

    Do you think I cud simply put all the ingredients in before i leave for the office, and then come home to a wonderful galbi jjim dinner in the evenning?

    • shangfrancisco Shanghai joined 2/16 & has 1 comment

      Hi Jimin,

      I used a slow cooker and withheld the vegetables until about 90 minutes before serving time. I finished the dish by transferring everything to a pot and sauteeing with mulyeot, sesame oil, and black pepper (as Maangchi recommends). It turned out fantastic!!!

  7. Maangchi New York City joined 8/08 & has 11,716 comments

    I really would like to join your 4 people party to eat the pork short ribs there! It sounds like real fun!

  8. Ami& has 6 comments

    Maangchi, I made a Pork Short Ribs version today ^_^ I was stuck at home ’cause of Hurricane Ike and I found in my fridge some big pork ribs. I immediately thought of this recipe and tried it out. I didn’t have everything on hand (even the main ingredient, beef hahaha), so I made a version of pork-carrot-sweet potato. The potato is a mistake b/c they get too soft after 30 min. Thus the dish looks rather muddy. Nevertheless, it’s very flavorful!! We 4 people finish a whole big pot in 1 dinner ^_^ I can’t wait to try the beef version.

    I typed a bit too long for a thank-you note, didn’t I hehe oh, and i like your han-bok :X

  9. Maangchi New York City joined 8/08 & has 11,716 comments

    Hi, james,
    Get some better ribs with lots of meat. : )

  10. james& has 3 comments

    it looks like there is so little meat. i would have to triple this recipe to get full! hehe

  11. Maangchi New York City joined 8/08 & has 11,716 comments

    oh, ok, I will find some photos from the video and post it here. Thanks for your suggestion!

  12. pozygal87& has 1 comment

    hi maangchi,
    just a suggestion, but it would be nice to have pictures of the dish you cooked. like how it looked. :)
    btw, LOVE your recipes :)

  13. Anonymous& has 2,256 comments

    Thanks Maangchi !!! I have been waiting for you to do Galbi Jjim.

  14. Maangchi New York City joined 8/08 & has 11,716 comments

    Yes, I heard about it from one of my new Chinese friends in NYC! Thanks!

  15. VB& has 36 comments

    Sept 14 is the Chinese Mooncake Festival too! We hv traditional and new-style snowskin mooncakes with all sorts of crazy fillings! Also, we eat little dumplings like the ones u made but ours is in sweet soup. Wishing u Happy Chuseok!

    ps. Han-bok he-say-yo!!!!

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