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Korean Galbi Jjim served on a plate

Korean Galbi Jjim

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Korean Galbi Jjim is braised beef short ribs simmered with soy sauce, garlic, ginger, and brown sugar until the meat falls off the bone. The long, slow simmer tenderizes the ribs while vegetables soak up the savory-sweet broth. This recipe requires minimal hands-on time but delivers rich, fork-tender results.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef short ribs English-cut with good marbling
  • 8 cloves garlic minced fresh
  • 2 inch ginger sliced thick
  • 4 stalks green onions
  • 1 lb Korean radish cut in 1.5-inch chunks
  • 2 large carrots cut in 1.5-inch chunks
  • 0.5 cup soy sauce regular, not low-sodium
  • 0.33 cup brown sugar or honey; add gradually to taste
  • 1 tablespoon sesame oil added off heat at end
  • 1 teaspoon black pepper
  • 4 cups water

Equipment

  • heavy pot for browning ribs and braising

Method
 

  1. Submerge the beef short ribs in cold water for 1 hour, changing the water after 30 minutes to remove blood and prevent cloudy broth.
    3 lbs beef short ribs
  2. Pat the ribs dry. Heat a heavy pot over medium-high heat and sear the ribs for 3-4 minutes per side until deeply golden. Work in batches to avoid crowding.
    3 lbs beef short ribs
  3. Add garlic, ginger, soy sauce, brown sugar, black pepper, and 4 cups water to the pot. Bring to a boil, then reduce heat to maintain a bare simmer with bubbles just breaking the surface.
    8 cloves garlic, 2 inch ginger, 0.5 cup soy sauce, 0.33 cup brown sugar, 1 tsp black pepper, 4 cups water
  4. Skim off foam and fat every 30 minutes for the first 90 minutes. Then add the Korean radish and carrots cut into uniform 1.5-inch chunks. Continue simmering for another hour until the meat is fork-tender.
    1 lb Korean radish, 2 large carrots
  5. Remove the lid and simmer an additional 20 minutes to thicken the sauce. Turn off the heat, stir in sesame oil, and let the dish rest for 5 minutes before serving.
    1 tbsp sesame oil

Notes

  • Soak ribs in cold water for an hour to prevent cloudy broth and remove blood.
  • Maintain a bare simmer around 180°F to tenderize meat without drying it out.
  • Add vegetables late in cooking to keep them tender but intact and skim fat regularly for a glossy sauce.

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