Tender Braised Beef Short Ribs (Galbi Jjim)
Hearty and Delicious Korean Beef Short Rib Stew
Experience the rich, savory flavors of tender beef short ribs, slow-braised in a perfectly balanced sweet and salty sauce. This Galbi Jjim is a comforting dish that will impress your family and guests.
Main Ingredients
- 1kg Beef Short Ribs
- 1 piece Daikon Radish (approx. 150g)
- 1 Carrot (approx. 100g)
- 5 Jujubes (Dates)
Marinade and Seasoning
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 1/4 Onion (finely minced or pureed)
- 1/4 Apple (finely minced or pureed)
- 1 Tbsp Mirin or Rice Wine (for odor removal)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1 Tbsp Oligodang (Corn Syrup) or Honey (for shine and sweetness)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 1/4 Onion (finely minced or pureed)
- 1/4 Apple (finely minced or pureed)
- 1 Tbsp Mirin or Rice Wine (for odor removal)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1 Tbsp Oligodang (Corn Syrup) or Honey (for shine and sweetness)
Cooking Instructions
Step 1
Thaw the beef short ribs completely if frozen. Once thawed, score the ribs with a knife in a crisscross pattern to help the marinade penetrate. Place the ribs in a bowl and cover with cold water. Soak for 2-3 hours, changing the water 2-3 times, to remove any excess blood. Discard the bloody water each time.
Step 2
After soaking, rinse the short ribs thoroughly under cold running water.
Step 3
In a pot, bring enough water to cover the ribs to a rolling boil. Add the rinsed short ribs and blanch for 5-7 minutes. This step helps remove impurities and any gamey odors, resulting in a cleaner flavor.
Step 4
Remove the blanched ribs from the pot and rinse them again under cold water. Drain any excess water and set aside.
Step 5
Prepare the marinade by combining all seasoning ingredients: sugar, minced garlic, minced ginger, minced or pureed onion, minced or pureed apple, mirin, soy sauce, sesame oil, black pepper, and oligodang. Mix well. In a clean bowl, combine the drained short ribs with the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. (Marinating overnight yields an even richer flavor!)
Step 6
Cut the daikon radish into bite-sized pieces (about 2-3 cm thick). Peel and cut the carrot into similar-sized pieces, rounding off the edges for a neater appearance. Wash the jujubes.
Step 7
Pour 3 cups (600ml) of water into the pot where you marinated the ribs and bring it to a boil over high heat.
Step 8
Once the water starts boiling, skim off any foam, scum, or oil that rises to the surface using a spoon or a skimmer. This process will result in a clearer and cleaner broth.
Step 9
Add the prepared daikon radish, carrot, and jujubes to the pot.
Step 10
Bring the stew back to a boil, then reduce the heat to medium. Cover the pot and gently stir the ribs and vegetables to ensure they are submerged in the liquid.
Step 11
Cover the pot again and let it simmer gently over low to medium-low heat, allowing the flavors to deepen. Stir occasionally to prevent sticking and to ensure the meat absorbs the sauce. Cook for approximately 40 minutes in total, or until the ribs are tender and the sauce has thickened to your liking. (It’s recommended to boil over high heat for the first 7 minutes, then simmer over medium-low heat for at least 30 minutes.)
Step 12
Your delicious and tender Korean Beef Short Ribs (Galbi Jjim) are ready! The rich broth and melt-in-your-mouth meat create an incredibly satisfying dish that pairs perfectly with rice. Enjoy the clean, deep flavor without any unwanted gamey notes.
