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Galbijjim (Korean Braised Short Ribs)

Korean · Dinner · Medium

Galbijjim (Korean Braised Short Ribs)

Total
2 hr 55 min
Prep
35 min
Serves
6
Calories
590
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Beef short ribs braise with pear, soy sauce and radish until spoon-tender. This Korean main has a glossy sauce that settles into every crevice.

Gentle heat does the heavy lifting for Galbijjim (Korean Braised Short Ribs), turning a tough cut into meat that slips from the bone. Pear brings quiet sweetness to the soy braise, while radish absorbs the beef juices without competing with them.

For this celebration-table favorite from South Korea, buy thick, English-cut ribs rather than thin strips cut across the bones. Skim the sauce well at the end so it tastes rounded rather than greasy.

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Method

  1. Put the ribs in a large pot and cover with cold water. Bring to a boil and boil for . Drain, discard the blanching water and rinse the pot; wipe any foam from the ribs.

  2. Return the ribs to the pot with soy sauce, pear, brown sugar, garlic, ginger, sesame oil and the measured 3 cups water. Bring to a simmer over medium heat.

  3. Cover and braise over low heat for , turning the ribs occasionally. Keep a gentle bubble rather than a hard boil.

  4. Add the daikon and carrots. Cover and simmer for , until the vegetables are tender and the beef yields easily to a fork, well above 145°F.

  5. Uncover and simmer for to concentrate the sauce. Skim surface fat, rest off the heat for , then scatter with scallions.

Forkue tips

  • Daikon can stand in for Korean radish. If neither is available, use peeled turnips cut to the same size.

Storing and reheating

Chill for up to 3 days and lift off the firm fat before reheating. Warm covered over low heat with a splash of water. Freeze the meat and sauce together for up to 2 months.

Kitchen gear

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Nutrition per serving, estimated

590Calories
41gProtein
25gCarbs
36gFat

Photo: by Junho Jung at Flickr from South Korea, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)

Galbijjim (Korean Braised Short Ribs): FAQ

Can I make galbijjim ahead?

Yes, the braise reheats well and chilling makes excess fat easy to remove. Keep the ribs in their sauce so the exposed meat does not dry out.

Why are my short ribs still tough?

They need more gentle cooking to soften their connective tissue. Keep the lid on and continue simmering, checking with a fork rather than relying only on the clock.

How do I store and reheat Galbijjim (Korean Braised Short Ribs)?

Chill for up to 3 days and lift off the firm fat before reheating. Warm covered over low heat with a splash of water. Freeze the meat and sauce together for up to 2 months.

How long does Galbijjim (Korean Braised Short Ribs) take?

About 2 hr 55 min in total: 35 min prep and 2 hr 20 min cooking.

What do I need to make Galbijjim (Korean Braised Short Ribs)?

The key ingredients are beef short ribs, soy sauce, pear, garlic, ginger and sesame oil, plus pantry basics.

Any tips for Galbijjim (Korean Braised Short Ribs)?

Daikon can stand in for Korean radish. If neither is available, use peeled turnips cut to the same size.

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