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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206 Comments:

  1. Tina& has 1 comment

    Thank you for your helpful videos! I have had great success with your recipes.

  2. Marine& has 1 comment

    hi, Maangchi
    I am Armenian (not sure if you heard ) – Armenia is one of former Soviet republics.
    I am addicted to Korean B-B-Q and make them at home. I even bought stove top grill. I found your recipes very useful. I love cooking & experimenting in the kitchen.
    About this recipe – can we use canned water chestnuts and if answer is yes at what stage we can add them to the meat – since chestnuts alrady cooked .

    thank you. Marine

  3. yean& has 1 comment

    여기도 2주뒤면 추석이예요
    갈비찜 맛나보여요..
    한복을 결혼식 이후론 안입었는데..
    갈비찜 시식에서 한복을 보니 새삼 이쁘네요..
    즐거운 하루 보내세요..
    제가 영어를 잘못해서.. 한글로 인사남겨요..

    • Maangchi New York City joined 8/08 & has 11,710 comments

      I’m translating what you are saying for my other readers because I think your comment will make other people feel good!

      “2 weeks later, we will have Chuseok holiday here
      The galbijjim looks delicious…
      I have never worn my hanbok (korean traditional costume) since my wedding day…
      Your hanbok looks pretty when you eat the galbijjim..
      Have a nice day..
      As my English is poor…I am leaving my comment in Korean”

      Thank you very much! Happy Chuseok!

      • Jeannie Chang& has 1 comment

        Hi Ms. Maangchi (I don’t know your real name and I am not good in typing Korean).
        I became your fan; you are such a good cook and explained in detail (very easy to follow) and your ingredients are easy to find. Also your cooking is fun to watch as well.
        I like to try everything you showed on internet.
        I always worried when it’s time to cook meals, but now no more worries, because I can depend on you.
        Thank you very much.
        Jeannie

  4. Linda& has 2,253 comments

    i tried this last night and it came out very well.

    i love your website!!

  5. Julia& has 1 comment

    An yong ha se yo maangchi!

    I love your recipes.
    By the way, I was finding for a korean dish for years and I still haven’t got a clue. I’ve eaten a korean dish in korea few years ago, and they used pork and cabbage. It’s sort of like a korean bbq, but it’s not spicy. The waitress kept adding cabbages when i was eating. And it tasted awesome.
    Do you happen to know what dish is that?

    Thank you!!!

    • Karyn& has 2,253 comments

      Hi Julia,

      I’m just another reader, but what you had sounds like sam gyup sar. It’s pork belly meat that’s usually grilled unmarinated (although various marinated versions are also available). It is accompanied by a dipping sauce composed of sesame oil, salt, and black pepper. They usually throw kimchi on the grill along with the pork belly and eat it together. Does this sound about right? Hope this is helpful.

  6. David(HoustonWok)& has 1 comment

    omg great site, I love the recipe and especially the concept of posting an instructional video that makes cooking as easy as 123. Cheers.

  7. Rhea& has 1 comment

    I love your cooking site! All the recipes I have tried are all so delicious. I used to go to Korean restaurants and get some Korean dishes but now I can cook it on my own. Thank you for all your time in creating this wonderful show! more power to you!

  8. Sharon& has 1 comment

    Hi Manngchi,

    Your recipes are wonderful and amazing!! I love to learn cooking Korean dishes from your website! I have tried few recipes, they have turned out so well so yummy!! I just had my Galbijjim for lunch today, it was so delicious!! You are very good cook!! So much appreciated for your recipes!! I will keep cooking korean dishes for my korean husband. All the best for you!!

  9. Gayle& has 3 comments

    Thank you so much for this recipe! I started making it last night, but then everyone decided they weren’t hungry, so I stuck it in the slow cooker on warm and left it overnight. Wow, what a fantastic way to do this! The ribs are completely falling apart. I even added potatoes around noon, and so they were done perfectly at the time we ate. Thank you thank you!

  10. Anonymous& has 2,253 comments

    와우
    `~~~~~~~~~~~~~~“

  11. EPack& has 1 comment

    I had galbi jiim with noodles in it? when and how do i add the clear noodles?

    • Maangchi New York City joined 8/08 & has 11,710 comments

      If you want to make galbijjim with starch noodles(dangmyun), add it when the galbijjim is almost done. Before adding the noodles, soak them in warm water to make them soft.

  12. foodsucker& has 2,253 comments

    I once had galbijim at a korean restaurant in LA an I think they had plums in it…..Do you think adding plums will enhance the taste of galbijim? tks

  13. clarisse& has 2,253 comments

    thanks u very much!! i will be trying your recipe today for lunch hope it comes out as great as yours!! =)

  14. clarisse& has 1 comment

    Hi Maangchi your website has been really very helpful! thanks for sahring your recipes! For the Cooking wine, can i use rice wine as a substitute? thanks!

  15. Maangchi New York City joined 8/08 & has 11,710 comments

    Thank you for the photo link. yes, it’s jjimdak. : )
    It’s one of my upcoming recipes. Thank you very much!

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