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. altodemanila Manila, Philippines joined 3/10 & has 3 comments

    Dear Maangchi,

    In the Philippines we usually have Galbi jim in a “saucier” or “brothier” version. What do we have to do to achieve this?

  2. jtlaharder joined 3/10 & has 1 comment

    Can I use boneless short ribs?

  3. hwangsnook joined 2/10 & has 1 comment

    Thanks for having a wonderful website of delicious recipes. I’ve tried several galbi recipes and yours was easy and great tasting. I’ve taken several Korean cooking classes in Korea with foreigners and it was so much fun that I’m longing to have one. Most of my foreign friends are back home so I’ll try to connect online w/your website. I’m so glad it’s in English, too… Great job, I’ll spread the news..

  4. crownzeal joined 2/10 & has 1 comment

    Oh wow, your site is so great! I can’t wait to try this recipe out. Thanks!

  5. Amber727 New Jersey joined 7/09 & has 36 comments


    Could I make this with only potatoes and carrots or with no veggies? I love veggies, but my boyfriend does not. I want him to try something new. lol I thought this would be a good dish to try.

  6. 부엉이& has 1 comment

    와. 한국에 소개되서 방문하는 사람이 많겠어요. 정말 좋네요.
    올해 구정때는 갈비찜 해봐야겠어요!
    행복하게 사세요! 우리 엄마 같아요^^

  7. Kyung& has 1 comment

    Thank you so much for your website! I have been going crazy with cooking Korean all last week and this week. I made galbijjim tonight and it was amazing! I’ll have to send you pics of all that I made so far.

    Not sure if anyone brought this up, but I found that using a microplane grater to be really convenient for shaping the carrots and radish into little spheres. (And you can use the radish gratings to put into memilgooksu! Kinda out of season but still delicious!)

  8. Joyce from Hong Kong& has 2,253 comments

    maangchi!!! i love your website so much!!!!

  9. Nan& has 2,253 comments

    Hey Maangchi,

    If I use beef stew meat instead what should I reduce the cooking time to so that it isn’t hard and overcooked?

  10. elle in california& has 1 comment

    i looked at the galbijjim picture and just had to ask my mom if i could make this when i go home this week. can’t wait! i’ve been telling her to experiment more with other dishes instead of making the same food for last several years. =P

    i can’t wait until next year when i move into a kitchen dormitory to make hankukeumshik for dinner. :D

  11. Julie& has 1 comment

    Can you cook the galbijjim in the crockpot?

  12. tata& has 4 comments

    Maangchi,few weeks ago i tried Korean curry in a restaurant,i was very delicious.Please,when you get the chance ,show how to make it
    Thank you

  13. tata& has 4 comments

    Maangchi,im cooking beef short ribs now
    cant wait to taste it)

  14. port vila& has 1 comment

    I just joined your helpful site. I made the japchae yesterday and my friends loved it. I can’t wait to cook this short ribs tomorrow! thx!!

  15. pw& has 1 comment

    i really want to try this recipe but only have boneless short ribs in my fridge. can this recipe be used for boneless short ribs? and would the recipe need to be adapted in any way? thanks!

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