Tender Braised Beef Short Ribs (Galbijjim) for the Whole Family
Recipe for Tender and Juicy Braised Beef Short Ribs (Galbijjim) – 2kg, Homemade Soy Sauce Marinade
Looking for a special dish that the whole family will love? Why not try these tender and delicious braised beef short ribs (Galbijjim)! This was a star dish at my children’s birthdays, bringing smiles all around. Prepare a heartwarming meal for your loved ones with this classic Korean favorite. For the best tenderness, it’s crucial to simmer the ribs for about 55 minutes. This 2kg recipe yields enough to serve 8 people, or for a family of four to enjoy over two meals. I’ll guide you through making a perfectly balanced soy sauce-based marinade. While it takes some time, the effort is richly rewarded with an incredibly delicious and comforting meal. Make sure to read through the measurements, cooking times, and heat adjustments carefully before you begin. Let’s get started on creating this unforgettable Galbijjim!
Main Ingredients
- Beef Short Ribs (for braising) 2kg
Pre-boiling the Ribs
- Water 2.5L
- Cooking Wine (Mirin/Sake) 3 Tbsp
Savory Braised Short Ribs Marinade
- Water 1L
- Soy Sauce 130ml
- Cooking Wine (Mirin/Sake) 10 Tbsp
- Sugar 4 Tbsp
- Pear Juice 5 Tbsp
- Minced Garlic 5 Tbsp
- Black Pepper, a pinch
- Chopped Scallions 2 Tbsp
- Honey 2 Tbsp
- Water 2.5L
- Cooking Wine (Mirin/Sake) 3 Tbsp
Savory Braised Short Ribs Marinade
- Water 1L
- Soy Sauce 130ml
- Cooking Wine (Mirin/Sake) 10 Tbsp
- Sugar 4 Tbsp
- Pear Juice 5 Tbsp
- Minced Garlic 5 Tbsp
- Black Pepper, a pinch
- Chopped Scallions 2 Tbsp
- Honey 2 Tbsp
Cooking Instructions
Step 1
Soak the beef short ribs in cold water for about 30 minutes to remove excess blood. Since I’m using fresh refrigerated ribs and plan to parboil them after rinsing, I kept the soaking time short. This is usually enough to get rid of any gamey smell. If your ribs seem to have more blood, you can soak them for a bit longer. After soaking, gently rinse the ribs under running water, lightly rubbing them to clean.
Step 2
Choose a large, deep pot. This is important to prevent boiling over, especially with the generous amount of ribs. Add 2.5L of water and 3 Tbsp of cooking wine to the pot, and bring it to a rolling boil over high heat.
Step 3
Once the water is boiling vigorously, carefully add the beef short ribs. Stir them gently to prevent sticking and parboil for about 10 minutes.
Step 4
After parboiling, remove each piece of rib and rinse them thoroughly under cool running water, rubbing gently. This step helps remove any remaining impurities and ensures a cleaner flavor.
Step 5
Prepare the marinade by combining 1L of water, 130ml of soy sauce, 10 Tbsp of cooking wine, 4 Tbsp of sugar, 5 Tbsp of pear juice, 5 Tbsp of minced garlic, a pinch of black pepper, and 2 Tbsp of chopped scallions in a bowl. Whisk everything together until the sugar is completely dissolved.
Step 6
Place the cleaned short ribs into the pot. Pour the prepared marinade over the ribs. With the lid off, stir the ribs with a spoon to coat them evenly with the marinade. Then, bring the pot to a boil over high heat.
Step 7
As soon as the marinade begins to boil, cover the pot with a lid, reduce the heat to medium, and let it simmer for about 30 minutes. This gentle cooking allows the meat to become tender.
Step 8
During the 30 minutes of simmering with the lid on, remember to stir the ribs occasionally. This ensures even cooking and helps the sauce thicken slightly.
Step 9
While the ribs are simmering, prepare the vegetables. Score the shiitake mushrooms with a knife. Cut the onion into large pieces and the green onions into long, thick sections. Peel the carrots and radishes, and trim their edges to a rounded shape. For the chestnuts, you can boil them in their shells first to make peeling easier.
Step 10
After 30 minutes of simmering, lift the lid. You’ll notice the sauce has reduced slightly.
Step 11
Reduce the heat to medium-low. Add the prepared carrots, radishes, and chestnuts to the pot. Stir them in with the ribs, then cover the pot again and continue to cook for another 15 minutes. If the liquid seems too low during this stage, feel free to add a little more water or broth.
Step 12
Once 15 minutes have passed, lower the heat to low. Add the large chunks of onion, green onions, and shiitake mushrooms. Finally, stir in 2 Tbsp of honey. Cover the pot and let it simmer for a final 10 minutes to allow the flavors to meld and the sauce to glaze the ribs. The honey adds a beautiful sheen and subtle sweetness.
Step 13
After it starts bubbling gently, keep the lid on and continue to simmer on low heat for 10 more minutes. Taste the sauce and adjust the seasoning if necessary by adding a little more soy sauce. Give it a final stir, then turn off the heat. Your delicious, tender Galbijjim is ready to be enjoyed by everyone!
