Galbijjim (Braised Beef Short Ribs)

Name: Galbijjim (Braised Beef Short Ribs)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 4 servings
Ingredients: 1 kg Beef short ribs; 0.25 Korean radish; 1 Carrot; 4 Shiitake mushrooms; 8 Chestnuts; 6 Jujubes; 1 Onion; 1 stalk Green onion; 1 tsp Whole peppercorns; 2 tbsp Rice wine; 0.5 cup Soy sauce; 0.5 Korean pear; 0.5 Onion; 2 tbsp Minced garlic; 1 tsp Minced ginger; 3 tbsp Sugar; 1 tbsp Sesame oil; Black pepper

Korea's celebration centerpiece — beef short ribs soaked and blanched to clean them, then braised in a soy sauce with radish, carrot, chestnut, and jujube until fall-apart tender and glossy-sweet.

Ingredients

4servings

Beef short ribs · cut for braising1 kg
Korean radish · large chunks0.25
Carrot · large chunks1
Shiitake mushrooms4
Chestnuts · peeled8
Jujubes · optional6
Onion1
Green onion1 stalk
Soaking & blanching
Whole peppercorns1 tsp
Rice wine2 tbsp
Braising sauce
Soy sauce0.5 cup
Korean pear · grated, or apple0.5
Onion · grated0.5
Minced garlic2 tbsp
Minced ginger1 tsp
Sugar · or syrup/honey3 tbsp
Sesame oil1 tbsp
Black pepper · a pinch

Steps

Soak the ribs in cold water 1-2 hours to draw out blood, changing the water once or twice.
⏲ 60 min
Blanch the ribs 5 minutes in boiling water with the peppercorns and rice wine to remove fat and impurities, then rinse.
⏲ 5 min
Round off the edges of the radish and carrot, and mix all the braising-sauce ingredients (including grated pear and onion).
Combine the blanched ribs, half the sauce, and enough water to cover in a pot; boil, then reduce to medium-low and braise 40 minutes.
⏲ 40 min
Add the radish, carrot, shiitake, chestnuts, jujubes, and the rest of the sauce, and braise 30-40 more minutes, basting with the liquid.
⏲ 35 min
When the meat is tender and the sauce is reduced and glossy, add the green onion and simmer once more. Finish with sesame oil and serve.
⏲ 2 min

Tips & Variations

Variations

Pork galbijjim: Use pork ribs for a lighter, cheaper version.
Spicy galbijjim: Add gochugaru, chili, and gochujang for a fiery braise.
Royal-court style: Garnish with pine nuts, ginkgo, and egg ribbons for holidays.
Pressure cooker: Cut the time in half with a pressure cooker.

Tips

Soaking and blanching are the key to removing the gaminess — skip them and it smells off.
Round the edges of the radish and carrot so they don't crumble during the long braise.
Grated pear (or apple) tenderizes the meat and adds gentle sweetness.
Add sugar early and the soy sauce in stages so it isn't too salty and the color stays rich.
It tastes even better reheated — a great make-ahead dish.

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