Galbi Jjim (Korean Braised Short Ribs)
Galbi jjim or Korean braised beef short ribs are slow cooked until tender perfection with carrots, potatoes, radish and shiitake mushrooms.
Servings 4 servings
Calories 857kcal
Equipment
Ingredients
- 4 lbs beef short ribs bone in
Braising Liquid
- 5 cloves garlic peeled and blended
- ½ yellow onion peeled and blended
- 1 teaspoon ginger peeled and blended
- 1 Asian pear peeled and blended
- ¾ cup soy sauce
- ⅓ cup brown sugar packed
- 3 tablespoons mirin
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 2 ½ cups beef broth water from parboiling beef
Vegetables
- 2 medium yukon potatoes peeled and cut into 2-inch pieces
- 2 carrots peeled and cut into 2-inch pieces
- ½ (8 oz) Korean radish peeled and cut into 2 inch pieces
- 6 (4 oz) shiitake mushrooms stems removed and sliced
Garnish
- 2 stalks green onion thinly sliced
Instructions
Prepare Short Ribs
- Soak the short ribs. Place the beef short ribs in a large bowl and fill with water. Soak for 30 minutes and change the water 1-2 times.
- Parboil the short ribs. In a large pot of water and cover with water until the meat is just covered. Bring the water to a boil over medium high heat and boil for 4-5 minutes. Skim the scum off the top of the water. Strain and reserve about 3 cups of the beef broth.
- Rinse the ribs. Rinse the ribs under cold water to remove any remaining scum.
Braise
- Make the braising sauce. Blend the garlic, yellow onion, Asian pear and ginger until pulverized. Then add add soy sauce, brown sugar, mirin, sesame oil, and black pepper and blend until combined.
- Braise. Place the short ribs in a large pot. Add the braising sauce and mix until combined. Then add the reserved beef broth until about 90% of the beef is covered. Cover the pot and bring to a boil over medium-high heat. Once it reaches a boil, lower to medium heat and simmer over a gentle boil for 45 minutes.
- Add the vegetables. Lower the heat to medium-low, then add the potatoes, carrots, radish, mushrooms, and mix. Cover and cook for another 30 minutes, stirring occasionally.
- Simmer uncovered. Lastly, uncover the pot and simmer another 10 minutes or until the sauce is thicker, the meat is tender.
- Serve. Garnish the galbi jjim with green onions and serve with steamed rice. Enjoy!
Notes
See the Expert Tips section for more guidance.
Nutrition
Calories: 857kcal | Carbohydrates: 58g | Protein: 71g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 195mg | Sodium: 2927mg | Potassium: 2033mg | Fiber: 6g | Sugar: 31g | Vitamin A: 5171IU | Vitamin C: 33mg | Calcium: 104mg | Iron: 10mg