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Galbi Jjim (Korean Braised Short Ribs)

Published on 12/23/2023 by Umamiology
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Nothing exudes umami like the taste of Korean Braised Short Ribs, also known as Galbi Jjim. This recipe marries soy sauce, sesame oil, garlic, ginger, and a touch of sweetness to transform beef short ribs into this Korean culinary masterpiece.

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Picture succulent short ribs bathed in a rich and luxurious marinade, slowly simmering to tender perfection. This traditional Galbi Jjim dish offers a savory and aromatic taste from a blend of soy sauce, sesame oil, garlic ginger paste and fresh vegetables, with a hint of sweetness that accentuates the tenderness of the braised beef.

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It’s a dish that kings used to feast on, only on special occasions, but with this straight-forward recipe, you can have Korean braised short ribs any time you want.

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What Is A Short Rib?

A short rib is a cut of beef that comes from the rib section of the cow and usually consists of the meat on the bone.

Umamiology-Galbi-Jjim-Korean-Braised-Short-Ribs-BeautyShot9

Known for rich marbling and a deep, flavorful profile, short ribs are typically used in slow-cooked, braising recipes, like Korean Braised Short Ribs (Galbi Jjim). You can typically find it in any butcher shop or meat section in most major grocery stores.

Pro Tip: Make sure you get short ribs that are cut into large blocks with the bone on. Thinly sliced short ribs are also popular. But if you use those, the cooking time/method outlined in this recipe may not yield the same type of result.

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The Ingredients for Galbi Jjim (Korean Braised Short Ribs)

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The Equipment Needed

Prepping Your Short Ribs

The first step you need to take before you start this recipe, is to prepare your short ribs for cooking. Do this by removing all of the blood in the meat and filtering out any small bone fragments that might be present in the meat.

Umamiology-Galbi-Jjim-Korean-Braised-Short-Ribs-ProcessShot12

Using a large bowl, submerge your short ribs in water for about 2 hours to let all of the blood that’s trapped inside the meat and the bone marrow to seep out. (After about 2 hours, the water should be visibly pink, from the extracted blood.)

Drain the bloody water and transfer your short ribs into a large pot. Then fill it with enough water to submerge all of your short ribs. Afterwards, place the pot on the stove (on high heat) until the water comes to a boil. Then, reduce the heat to low and let it simmer for about 20 minutes.

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Pro Tip: We boil the short ribs after draining the bloody water to prevent any blood that may still be present in the bone marrow from seeping out. This step of boiling the short ribs for 20 minutes beforehand, actual cooks the marrow inside the bone and causes whatever blood is remaining inside to solidify – preventing it from seeping out later.

But why do we need to remove all of the blood from the short ribs? Because otherwise your Galbi Jjim might exhibit a slight “gamey” smell/taste from the escaping blood in the meat.

After about 20 minutes of boiling the short ribs, remove from the heat, drain and rinse under cold water. While you are rinsing, gently scrub the bone portions of the short ribs to filter out any small fragments of bone that might be loose.

Now, place your short ribs back into the same pot you boiled them in and move onto the next step of crafting your marinade.

Preparing Your Marinade

Into the same pot you have your short ribs in, add 1.5 cups of soy sauce.

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To that, add 2 tablespoons of brown sugar and 4 tablespoons of honey.

Afterwards, add 1 cup of Korean cooking wine and 1 cup of the ginger garlic paste. Then finely chop and blend 1 Asian pear in a food processor (like the Magic Bullet), and add to the pot. Follow that up with 1 cup of water, salt & pepper and 4 tablespoons of sesame oil.

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Ginger Garlic Paste: If you don’t know about ginger garlic paste, its really simple. It’s just 1 part peeled garlic, 1 part peeled ginger and 1 cup of water – blended in a food processor until it is smooth. If you’d like to see me make it, head over to my Chicken Tikka Masala recipe.

Lastly, finely dice 1 cups worth of green onion and add that to your marinade.

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Mix well so your marinade is well incorporated into the short ribs. Then, set aside for about 15 minutes for the flavors to start to come together.

Preparing Your Vegetables

Meanwhile, take your white onion and chop into quarters or eighths (Galbi Jjim usually features largely cut vegetables).

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Next, take your large green onions and chop them into roughly 2 inch segments.

Then take your radish and slice into round, circular segments and then quarter those segments.

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Do the same with your carrots – cut into large round slices.

Pro Tip: If you see Korean chefs make Galbi Jjim, they like to take the cut segments of radish and carrots and actually smooth out the edges of the vegetables with a small paring knife or vegetable peeler. I’m not entirely sure when/why this tradition started, but if you do this, it certainly makes the vegetables present better in the dish. (But this is entirely optional.)

If your shiitake mushrooms are very large, feel free to cut into quarters. But if you have small ones, like I have in this recipe, simple wash and keep whole.

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For your green and red peppers, slice diagonally into 2 inch strips.

Set all vegetables aside until we are ready to add to the Galbi Jjim pot.

Cooking Your Galbi Jjim

After about 15 minutes of marinating the short ribs, add in about 8 cups of water to your pot and place the pot on the stove, on high heat, and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 45 minutes.

Pro Tip: The short ribs have to braise for about 45 minutes for it to be really tender. During this time, your marinade mixture will evaporate and lose a little bit of volume. It’s important that your short ribs continue to stay submerged during this braising process, so monitor your pot closely and approximately every 15 minutes, add only enough water to keep your short ribs submerged. Continue to do this until the 45 minute cooking time has elapse.

Once the 45 minute mark has past, add in enough water to submerge your short ribs (this will be the last time you add in more water), and now you are ready to add in your vegetables.

Adding Your Vegetables To The Galbi Jjim

In order to make sure that your Galbi Jjim cooks properly, add in your vegetables according to the timing guideline below.

  • 45 minutes: Braise short ribs
  • 45 minutes + 0 minutes: Add in your radishes.
  • 45 minutes + 10 minutes: Add in your onions & carrots.
  • 45 minutes + 20 minutes: Add in your mushrooms.
  • 45 minutes + 30 minutes: Add in your green onions and peppers.
  • 45 minutes + 35 minutes: Turn off heat and remove from the stove.
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Pro Tip: The order in which you add your vegetables is important because each type of vegetable has a different cooking time. If you add in all of your vegetables at once, by the end of the cook, you’ll have some vegetables that are not fully cooked and others that have cooked too much and will simply break apart when you try to pick them up.

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After about 35 minutes of cooking your vegetables, the Galbi Jjim is done. Remove the pot from heat and give everything a good mix.

Pro Tip: By this time, the marinade base in your Galbi Jjim should have reduced to about 4-5 cups worth of liquid. If it looks like you have too much liquid left (it should be more gravy-like, not soupy), then simply turn up the heat to high and let the liquid evaporate to your desired level. If not enough liquid, add a little bit of water and stir in.

Serving Your Galbi Jjim

Serve your Galbi Jjim (Korean Braised Short Ribs) in a large saucer or plate that can display all of the meat and vegetables at once. This is the only proper way to showcase your Korean braised short ribs.

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Additionally, serve with cooked white rice and traditional Korean side dishes and enjoy!

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Galbi Jjim (Korean Braised Short Ribs)

5 from 93 votes
Nothing exudes umami like the taste of Korean Braised Short Ribs, also known as Galbi Jjim. This recipe marries soy sauce, sesame oil, garlic, ginger, and a touch of sweetness to transform beef short ribs into this Korean culinary masterpiece.
Author: Umamiology
Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
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Ingredients 

Instructions 

Prepping Your Short Ribs

  • The first step you need to take before you start this recipe, is to prepare your short ribs for cooking. Do this by removing all of the blood in the meat and filtering out any small bone fragments that might be present in the meat.
  • Using a large bowl, submerge your short ribs in water for about 2 hours to let all of the blood that's trapped inside the meat and the bone marrow to seep out. (After about 2 hours, the water should be visibly pink, from the extracted blood.)
  • Drain the bloody water and transfer your short ribs into a large pot. Then fill it with enough water to submerge all of your short ribs. Afterwards, place the pot on the stove (on high heat) until the water comes to a boil. Then, reduce the heat to low and let it simmer for about 20 minutes.
  • Pro Tip: We boil the short ribs after draining the bloody water to prevent any blood that may still be present in the bone marrow from seeping out. This step of boiling the short ribs for 20 minutes beforehand, actual cooks the marrow inside the bone and causes whatever blood is remaining inside to solidify – preventing it from seeping out later.
  • But why do we need to remove all of the blood from the short ribs? Because otherwise your Galbi Jjim might exhibit a slight "gamey" smell/taste from the escaping blood in the meat.
  • After about 20 minutes of boiling the short ribs, remove from the heat, drain and rinse under cold water. While you are rinsing, gently scrub the bone portions of the short ribs to filter out any small fragments of bone that might be loose.
  • Now, place your short ribs back into the same pot you boiled them in and move onto the next step of crafting your marinade.

Preparing Your Marinade

  • Into the same pot you have your short ribs in, add 1.5 cups of soy sauce.
  • To that, add 2 tablespoons of brown sugar and 4 tablespoons of honey.
  • Afterwards, add 1 cup of Korean cooking wine and 1 cup of the ginger garlic paste. Then finely chop and blend 1 Asian pear in a food processor (like the Magic Bullet), and add to the pot. Follow that up with 1 cup of water, salt & pepper and 4 tablespoons of sesame oil.
  • Ginger Garlic Paste: If you don't know about ginger garlic paste, its really simple. It's just 1 part peeled garlic, 1 part peeled ginger and 1 cup of water – blended in a food processor until it is smooth. If you'd like to see me make it, head over to my Chicken Tikka Masala recipe.
  • Lastly, finely dice 1 cups worth of green onion and add that to your marinade.
  • Mix well so your marinade is well incorporated into the short ribs. Then, set aside for about 15 minutes for the flavors to start to come together.

Preparing Your Vegetables

  • Meanwhile, take your white onion and chop into quarters or eighths (Galbi Jjim usually features largely cut vegetables).
  • Next, take your large green onions and chop them into roughly 2 inch segments.
  • Then take your radish and slice into round, circular segments and then quarter those segments.
  • Do the same with your carrots – cut into large round slices.
  • Pro Tip: If you see Korean chefs make Galbi Jjim, they like to take the cut segments of radish and carrots and actually smooth out the edges of the vegetables with a small paring knife or vegetable peeler. I'm not entirely sure when/why this tradition started, but if you do this, it certainly makes the vegetables present better in the dish. (But this is entirely optional.)
  • If your shiitake mushrooms are very large, feel free to cut into quarters. But if you have small ones, like I have in this recipe, simple wash and keep whole.
  • For your green and red peppers, slice diagonally into 2 inch strips.
  • Set all vegetables aside until we are ready to add to the Galbi Jjim pot.

Cooking Your Galbi Jjim (Korean Braised Short Ribs)

  • After about 15 minutes of marinating the short ribs, add in about 8 cups of water to your pot and place the pot on the stove, on high heat, and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 45 minutes.
  • Pro Tip: The short ribs have to braise for about 45 minutes for it to be really tender. During this time, your marinade mixture will evaporate and lose a little bit of volume. It's important that your short ribs continue to stay submerged during this braising process, so monitor your pot closely and approximately every 15 minutes, add only enough water to keep your short ribs submerged. Continue to do this until the 45 minute cooking time has elapse.
  • Once the 45 minute mark has past, add in enough water to submerge your short ribs (this will be the last time you add in more water), and now you are ready to add in your vegetables.

Adding Your Vegetables To The Galbi Jjim

  • In order to make sure that your Galbi Jjim cooks properly, add in your vegetables according to the timing guideline below.
    45 minutes: Braise short ribs
    45 minutes + 0 minutes: Add in your radishes.
    45 minutes + 10 minutes: Add in your onions & carrots.
    45 minutes + 20 minutes: Add in your mushrooms.
    45 minutes + 30 minutes: Add in your green onions and peppers.
    45 minutes + 35 minutes: Turn off heat and remove from the stove.
  • Pro Tip: The order in which you add your vegetables is important because each type of vegetable has a different cooking time. If you add in all of your vegetables at once, you'll have some vegetables that are not fully cooked and others that have cooked too much and will simply break apart when you try to pick them up.
  • After about 35 minutes of cooking your vegetables, the Galbi Jjim is done. Remove the pot from heat and give everything a good mix.
  • Pro Tip: By this time, the marinade base in your Galbi Jjim should have reduced to about 4-5 cups worth of liquid. If it looks like you have too much liquid left (it should be more gravy-like, not soupy), then simply turn up the heat to high and let the liquid evaporate to your desired level. If not enough liquid, add a little bit of water and stir in.

Serving Your Galbi Jjim

  • Serve your Galbi Jjim (Korean Braised Short Ribs) in a large saucer or plate that can display all of the meat and vegetables at once. This is the only proper way to showcase your Korean braised short ribs.
  • Additionally, serve with cooked white rice and traditional Korean side dishes and enjoy!

Nutrition

Calories: 943kcalCarbohydrates: 43gProtein: 74gFat: 49gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gCholesterol: 195mgSodium: 8612mgPotassium: 1684mgFiber: 4gSugar: 32gVitamin A: 5168IUVitamin C: 7mgCalcium: 79mgIron: 10mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What is a short rib?

A short rib is a cut of beef that comes from the rib section of the cow and usually consists of the meat on the bone. Known for rich marbling and a deep, flavorful profile, short ribs are typically used in slow-cooked, braising recipes, like Korean Braised Short Ribs (Galbi Jjim).

What is the difference between Galbi Jjim and Galbi Tang?

Galbi Jjim’s focus is on the braised short ribs. The marinade that it is stewed in, is more of a background element. For Galbi Tang, the dish itself is meant to be served as a stew/soup and the short ribs are one contributing factor (although the main character) of the dish, among many others.

What do you eat with Galbi Jjim?

Galbi Jjim is usually served with rice and traditional Korean side dishes, like kimchi.

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