Galbi Jjim (Korean Braised Short Ribs)

November 19, 2018
2 Ratings
Photo by Rocky Luten
  • Prep time 10 minutes
  • Cook time 3 hours 45 minutes
  • Serves 4 to 6
Author Notes

Kalbi jjim (also spelled galbi jjim) was often considered to be *the* royal dish of Korean cuisine, and today it's still regarded as a traditional upper-class meal that is served at very special occasions. However, despite it’s royal legacy, kalbi jjim is not difficult to make. It can be served and enjoyed anywhere, anytime—at least in my rulebook! When I was developing this recipe, I wanted to make sure every ingredient was accessible. Also, I did not want to make it a hassle for the home cook, who should be able to make this dish on the fly as long as they have the main components of the dish on hand. After you make it once, you’ll just get better and better at it, and I guarantee it will become a staple. —Esther Choi

Test Kitchen Notes

This recipe is featured in the story, The Korean Braised Short Ribs That Take Me Back to My Childhood, sponsored by Bosch. —The Editors

What You'll Need
  • For the short ribs:
  • 2 pounds bone-in beef short ribs, cut into 3-inch pieces
  • 1 dash salt
  • 1 dash freshly ground black pepper
  • 1 large daikon radish, cut into 2-inch pieces
  • 2 cups light soy sauce
  • 1 cup sugar
  • 1/4 cup sesame oil
  • 1/2 cup mirin
  • 1/2 cup sake
  • 2 garlic cloves
  • 1/2 onion
  • 1/2 Asian pear
  • 1 (2-inch) piece of kombu, washed and dried
  • 1 cup frozen pearl onion
  • 1 long red finger chile, sliced thin on bias (for garnish)
  • 1 scallion, sliced thin on bias (for garnish)
  • Sesame seeds (for garnish)
  • For the roasted vegetables:
  • 1 bunch baby carrots, left whole
  • 1/4 pound baby fingerling potatoes, left whole
  • 1 dash salt
  • 1 dash freshly ground black pepper
  1. Cut each short rib into individual bones, and season with salt and pepper. Then, in a pan set over medium-high heat, sear the ribs on all sides until they are very browned.
  2. Place the daikon radish on the bottom of a large, cast-iron Dutch oven, then place the seared short ribs on top (bone side down). Preheat the oven to 325° F.
  3. Using a blender, blend the soy sauce, sugar, sesame oil, mirin, sake, garlic cloves, onion, and Asian pear together. Add the mixture to the Dutch oven, along with 2 cups of water.
  4. Cover the mixture, including the short ribs and daikon, with a layer of kombu and place lid on. Bring to a boil on the stove top.
  5. Once it comes to a boil, turn off the stove and move the pot into the oven and cook for about 3 hours, or until very tender. Discard the kombu and skim the fat. Add the pearl onions and toss until warmed through.
  6. To make the roasted vegetables: Crank the oven up to 400° F. Toss the carrots and potatoes in sesame oil, salt, and pepper. Roast in the oven for 25 to 30 minutes.
  7. To serve, garnish the short ribs with red finger chile, scallion, and sesame seeds, and serve alongside the roasted vegetables.

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1 Review

Brandon J. April 17, 2019
Excellent recipe and thank you for sharing it with your lovely story. This has been a favorite since as far back as my younger brothers and I can remember. The Asian Pear has always been our go to but occasionally we make the version we ate in Hawaii made with Pineapple. Both are great but the Asian Pear takes me back to my highchair (in a good way) ;-)