Every family has that one dish that feels like a warm hug, and for me, Galbi Jjim is exactly that. These Korean braised short ribs are tender, rich, and deeply flavorful — the kind of dish that turns an ordinary meal into something memorable. Whether you’re making it for a festive celebration or just a quiet Sunday dinner, this dish never fails to impress.
I still remember the first time I tried Galbi Jjim at a friend’s home during Chuseok. The meat practically melted in my mouth, and the sauce — slightly sweet, savory, and nutty — was so good that I found myself sneaking extra spoonfuls over my rice. That experience inspired me to bring this dish into my own kitchen, and after many pots and tweaks, this is the version that feels like home.
Why This Galbi Jjim Stands Out
What makes Galbi Jjim special is how all the flavors come together slowly. The beef short ribs soak up that sticky soy-based sauce with hints of apple and sesame, creating a dish that’s rich but never overwhelming.
For family celebrations like birthdays or New Year’s, I always make a big pot, and there are rarely leftovers. The aroma fills the house, and by the time the ribs are done, everyone is already circling the kitchen, spoons in hand.
The best part? Even though the recipe looks long, it’s straightforward once you get going. And trust me — that first tender bite makes every minute worth it.
Ingredients You’ll Need
Beef short ribs – Ask your butcher for bone-in short ribs cut into 1.5–2 inch pieces. If you can, choose pieces with some marbling; they’ll turn buttery-soft after braising.
Carrots and optional extras – The carrots soak up all that sauce and taste almost candy-like by the end. If you want to make it more traditional, try adding jujubes, ginkgo nuts, or chestnuts — they bring a subtle sweetness and extra texture.
The sauce – A blend of soy, apple (or Asian pear), garlic, honey, and sesame oil creates the base of the dish. Don’t skip the fresh apple or pear — it tenderizes the meat naturally and gives that signature Korean balance of sweet and savory.
How I Cook Galbi Jjim
I like to cook my Galbi Jjim in a Dutch oven on the stove. Sure, it takes a little longer, but the way the flavors deepen over that slow simmer is something I just can’t rush. Pressure cookers or Instant Pots will do the job faster, but for special occasions, I always come back to the traditional method.
The key steps are simple:
Soak the ribs to remove impurities.
Parboil them for a few minutes.
Simmer them low and slow in that gorgeous sauce until the meat is tender and the sauce is glossy.
By the time it’s ready, the ribs are so soft they almost slip off the bone, and the sauce clings to the meat and vegetables like velvet.
My Tips For the Best Galbi Jjim
Don’t skip the soaking and parboiling step – It makes the broth clean and keeps the sauce tasting rich, not heavy.
Adjust the sweetness – If your family prefers less sweetness, you can cut back slightly on the sugar or honey without losing the magic.
Use a heavy pot – A Dutch oven keeps the heat even and prevents scorching, which is important for the long simmer.
Make it ahead – The flavors actually get better the next day. Reheat it gently with a splash of water, and it’s like you just made it.
How I Serve It
For me, Galbi Jjim is always served family-style in the center of the table with a pot of freshly steamed rice and simple Korean side dishes like kimchi, sautéed spinach, or spicy cucumber salad.
On colder evenings, I sometimes pair it with a light soup and a crisp salad for balance. And if you’re entertaining, a sprinkle of sesame seeds and a few slivers of green onion on top make it look extra festive without any extra effort.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Galbi Jjim freezes surprisingly well. Just portion it into freezer-safe containers, and thaw overnight in the fridge before reheating.
Reheat: Add a splash of water to the pot and warm it gently on the stove so the sauce stays glossy and the meat doesn’t dry out.
Common Questions
Can I make this with pork?
Yes! Pork ribs work well, but I’d suggest reducing the simmering time slightly, as pork tends to soften faster than beef.
Can I skip the apple or pear?
You could, but the sauce won’t have that signature Korean sweetness. If you don’t have either, try a mild, sweet fruit like Bosc pear or even a touch of pineapple juice in a pinch.
Is this too spicy for kids?
Not at all. This version is mild, but you can always add a bit of gochugaru (Korean chili flakes) or fresh chili for a kick if your family enjoys spice.
Galbi Jjim- Korean Braised Short Ribs
Rich, savory, and fall-off-the-bone tender, Galbi Jjim is the ultimate Korean comfort dish.
Ingredients
For the Ribs
- 1.5–1.8 kg (3.3–4 lbs) bone-in beef short ribs
- 1 ½ cups water
- 2 medium carrots, cut into chunks
- 8 dried jujubes (optional)
- 10 peeled chestnuts (optional)
- 10 peeled ginkgo nuts (optional)
For the Sauce
- 1 red apple or Asian pear, cored and chopped
- ½ onion, chopped
- 6 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp rice wine (mirin)
- 1 tbsp minced garlic
- 1 tsp sesame oil
- 5 whole black peppercorns
Instructions
- Start by soaking the ribs in a bowl of cold water for about 20 minutes, changing the water a couple of times. This helps remove excess blood and gives the ribs a cleaner flavor.
- In a blender or food processor, blend together the sauce ingredients until smooth. Set aside.
- Bring a large pot of water to a boil, then add the ribs. Let them simmer for 6–8 minutes to remove impurities. Drain, rinse under cold water, and trim any visible fat.
- Place the cleaned ribs in a Dutch oven with 1½ cups of water and two-thirds of the prepared sauce. Bring to a gentle boil over medium heat, cover, and cook for about 30 minutes, stirring occasionally so the ribs cook evenly. Lower the heat and simmer another 10 minutes.
- Add the carrots, jujubes, chestnuts, ginkgo nuts, and the rest of the sauce. Continue simmering over medium-low heat for another 20 minutes.
- For tender, fall-off-the-bone ribs, keep simmering gently for about an hour, covered. Stir occasionally and check the liquid level to avoid burning.
- If you prefer a thicker, more concentrated sauce, increase the heat to medium-high and let it bubble for about 10 minutes, or keep simmering on low until the sauce reduces to your liking.
- Serve hot with steamed rice and your favorite Korean side dishes. Leftovers reheat beautifully — just add a splash of water and warm on the stovetop until heated through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 1359mgCarbohydrates: 69gFiber: 5gSugar: 25gProtein: 12g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Galbi Jjim takes some time and patience, but it’s never fussy. It’s the kind of recipe that lets you slow down, pour yourself a cup of tea, and let the kitchen fill with the smell of something wonderful simmering away.
Every time I make this dish, I think of family gatherings where the table is loud with chatter and everyone’s chopsticks are reaching for those tender ribs. That’s the magic of Galbi Jjim — it brings people together, one delicious bite at a time.
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