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. gidoong Canada joined 10/12 & has 3 comments

    can i use 돼지갈비? wanted to try this recipe like NOW but didnt have 소갈비 in my fridge T.T

  2. ImHyeYeon Mendoza- Argentina joined 8/12 & has 5 comments

    O¬ O looks great!

  3. joyoon joined 8/10 & has 9 comments

    너무 맛있었어요! I’m pregnant, away from my family and living in Japan due to my husband’s work here so I have been dreaming of Korean food! The Japanese here can’t really make Korean food well, even the Japanese-Koreans in Shin-Okubo Koreatown (Tokyo)! I mean come on?! Thanks to you, I am able to feed my baby inside my stomach authentic tasting Korean meals that come out delicious! 감사합니다 <3

  4. mokpochica Michigan joined 1/09 & has 89 comments

    I made this today for my family. My husband and one of my daughters went crazy for it. (My other 2 are sick and so aren’t eating much right now.) This is definitely one to make again!

  5. pantaloons new york joined 11/11 & has 1 comment

    Hi maangchi! I love this dish and I would love to make it. But my diet requires that I do not eat any processed sugars and also no corn starch. I can use natural sweetners like honey or agave. What would you recommend? I was thinking I could use honey instead of brow sugar and just skip the cornstarch. Thanks :)

  6. jinpong Washington State joined 6/11 & has 10 comments

    I made this today but used slow cooker. I followed till 6 then popped all in slow cooker for 6 hrs. I also added the mulyot. It turned out good n soft but was bit watery. I did not add the sesame oil. What would you suggest? Less water and more soy sauce?

    • beehive joined 2/11 & has 1 comment

      Hi, jinpong. A slow cooker is an awesome way to make this dish, but it does not get to a high enough heat to boil off the liquid. I think your problem will be solved if you do the last part of step 12 of Maangchi’s recipe: “…and heat it up over high heat. Mix it well until liquid evaporates.” You might have to transfer it to a stove-top pot, but it will get rid of the extra water. Hope this helps you. Cheers!

    • koreanita Raleigh, NC joined 1/12 & has 1 comment

      I like the slow cooker too when I’m lazy and just want a hot meal when I get home from work. I just add enough water to cover the meat; then add more seasonings at the same time. The broth is really good! I just eat it with rice and add the broth in together like a stew and it’s so good.

  7. Tokki123 Rural nsw Australia joined 6/11 & has 3 comments

    Hi Maangchi – I love your website and youtube show. It’s where I go when I feel homesick!

    I made this with short ribs, carrots, potatoes, shiitake mushrooms and chestnuts in a slow-cooker. The meat just melted off the bone – it was amazingly flavoursome! We didn’t have any sauce left at the end either so clean up was no trouble ^^
    Thanks so much!

    • catk United States joined 7/11 & has 1 comment

      Hi Maangchi,

      My mom is here visiting and she is the kind of korean cook who also whips things out without measuring (or barely looking at what she’s doing). I work all day but want to make this kalbi chim for my parents and want to throw it in the slow cooker. What instructions would you change to do it this way? I am really excited about your website and can’t wait to make this dish!


      • Tokki123 Rural nsw Australia joined 6/11 & has 3 comments

        Hi Cat – i followed Maangchi’s recipe until step 6 (I boiled the ribs then place them in the slow cooker). I put all the remaining ingredients into the slow cooker at a ‘low’ setting for 6 hours and literally just left it alone…but I suspect it may differ depending on your slow cooker?
        I hope it goes well for you!


  8. chai Philippines joined 2/11 & has 3 comments

    Hi Maangchi,

    loved this dish of yours and tried it out here in my Philippine kitchen. Absolutely delish.Splashed on more sesame oil though because I love it…

    thank you for this wonderful recipe..


    I posted a review about it here in my blog as well:

  9. Strawberryfields Philadelphia joined 7/11 & has 1 comment


    I can’t use use cooking wine because of my religion :( is there anything I can use to substitute it?

  10. pinay_swtrice joined 5/11 & has 1 comment

    Annyeong haseyo :) Instead of the radish, can I substitute it with potatoes??

  11. yeppu18 Philippines joined 4/11 & has 1 comment

    ~ Hi I like this recipe so much already cooked this dish once my korean boyfriend really like it~.~

    And I love all your recipes<3

  12. sabrio Poland joined 3/11 & has 3 comments

    Hi Maangchi,
    I once saw how prepared soup galbi, cook COKE added to the soup, this dish is a variation of galbi, was beef ribs, radish, leek, carrot, onion, soy sauce, sugar, salt and COKE. Soup was sweet and essential. Do you know this recipe ? :):):)

  13. eirajel los angeles,ca joined 11/10 & has 2 comments

    Ok…I’m trying this basic sauce/recipe in my slow cooker…I hope it turns out good!

  14. technomonkey Sydney joined 2/11 & has 1 comment

    Hi Maangchi!

    This is my first comment but I’ve been using your recipes to learn Korean cooking for a few months now. Right now I have a big pot of 갈비찜 cooking, have made 무냉국 with the left over radish (modified from your 오이냉국 recipe) and have made many other things off your site too, most with incredible success!

    Even my father, a fussy and boring ‘real Australian man’ loved your 갈비찜 last time I cooked it, so thanks for all your hard work!

    I’m going back to Korea for my second year and I can’t wait to amaze my Korean friends!

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

      Nice meeting you here!
      I’m sure your friends will be amazed by your Korean dishes.
      “Even my father, a fussy and boring ‘real Australian man’ loved your 갈비찜 last time I cooked it, so thanks for all your hard work!” haha, hope your father doesn’t read your comment. shhh! I will keep a secret. : )

  15. Randi Washington DC joined 1/11 & has 1 comment

    Hi Mangachi! I love your videos and recipes. You are so cute! I am thinking about serving galbi jim for a lunar new year party next week. I have a big package of boneless beef short ribs. Would boneless make nice jim? What do you think is tastier, jim or tang?

    Kom sah hamnida!

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

      Boneless beef short ribs will work well with this recipe! Cut it into big chunks before cooking! Good luck with making delicious soegogijjim! Soegogi means beef. : )

More comments to read! Jump to page: 1 6 7 8 9

Leave a Reply