Korean Braised Short Ribs

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Galbijjim is a classic Korean braised short rib dish featuring tender beef simmered in a sweet-savory sauce of soy, garlic, ginger, and Asian pear. Served with potatoes, carrots, and rice, this comforting, hearty entrée is a centerpiece of Korean home cooking and special celebrations.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 25 gCarbs
• 4 gFiber
• 12 gSugar
• 45 gProtein
• 920 mgSodium
• 1050 mgPotassium
• 80 mgCalcium
• 5.5 mgIron
• 15 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Short Ribs

• 3 lbs beef short ribs, flanken-cut bone-in (about 8 pieces)
• 4 cups cold water, for soaking
• 2 tbsp Korean rice wine (cheongju) or dry sherry
• 1 tsp kosher salt

For the Braising Sauce

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp Korean red chili paste (gochujang)
• 1 medium Asian pear, peeled and grated
• 6 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 2 cups water or low-sodium beef broth

For the Vegetables

• 1 medium yellow onion, sliced into wedges
• 2 large carrots, cut into 2-inch chunks
• 1 large russet potato, peeled and cubed
• 8 oz Korean radish (mu), peeled and cubed

For Garnish

• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 tsp toasted sesame oil
• 1 tsp Korean red pepper flakes (gochugaru), optional

Directions

1. Place the short ribs in a large bowl, cover with 4 cups cold water, and refrigerate for 1 to 2 hours to draw out excess blood; drain and pat the ribs thoroughly dry with paper towels.
2. In a wide bowl, whisk together the soy sauce, brown sugar, gochujang, grated Asian pear, garlic, ginger, sesame oil, rice wine, and salt. Add the short ribs, toss to coat evenly, and let marinate for 20 to 30 minutes at room temperature.
3. Heat a heavy-bottomed Dutch oven over medium-high heat. Working in batches, sear the short ribs for 2 to 3 minutes per side until deeply browned. Transfer the seared ribs to a clean plate.
4. Return all ribs and any accumulated juices to the pot, pour in the 2 cups water or broth, and bring to a boil. Reduce the heat to low, cover, and simmer gently for 1 hour 30 minutes, turning the ribs once or twice.
5. Add the onion, carrots, potato, and Korean radish to the pot, cover again, and continue cooking for 35 to 40 minutes until the vegetables are fork-tender and the meat pulls easily away from the bone.
6. Uncover the pot and simmer for an additional 10 to 15 minutes to reduce the braising liquid into a glossy sauce that coats the back of a spoon.
7. Taste and adjust seasoning with a splash more soy sauce or a pinch of sugar if desired.
8. Sprinkle with sliced green onions, toasted sesame seeds, sesame oil, and gochugaru if using. Serve hot with steamed short-grain white rice, kimchi, and your favorite Korean side dishes.

Cook’s Notes

• Soaking the ribs in cold water for 1 to 2 hours draws out blood and yields a cleaner-tasting braise; do not skip this step.
• Asian pear contains natural enzymes that tenderize the meat; substitute with a grated Fuji apple plus 1 teaspoon of sugar if pears are unavailable.
• For a spicier kick, add 1 to 2 teaspoons of Korean red pepper flakes (gochugaru) along with the gochujang.
• Brown the ribs deeply before braising for richer flavor and a glossy, mahogany-colored sauce.
• Leftovers taste even better the next day as the flavors meld; store covered in the refrigerator for up to 3 days and reheat gently.

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