Korean🥩 Meat

Galbi-jjim (Braised Beef Short Ribs)

Name: Galbi-jjim (Braised Beef Short Ribs)
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lb Beef short ribs; 1/3 cups Soy sauce; ½ cup Mirin (cooking wine); ¼ cups Swerve or white/brown sugar; 2 cups Mushroom soaking water; 8 cloves Garlic cloves; 1 tsp Ginger; ½ tsp Ground black pepper; 4 Dried shiitake mushrooms (soaked); ~1 medium Carrot; ~1 medium Radish; 1 dozen Chestnuts (fresh or frozen); ~½ cup Ginkgo nuts; ~3 tbsp Pine nuts; 8 large Jujubes; 2 tbsp Rice syrup; ~2 tbsp Cooking oil; ~½ tsp Salt

⏱ 135 min🍽 Serves 4

A traditional Korean recipe for beautifully braised beef short ribs glazed with a savory-sweet sauce. This elegant dish features tender ribs combined with vegetable balls, mushrooms, chestnuts, and garnished with ginkgo nuts and pine nuts. A show-stopping centerpiece perfect for special occasions and impressive dinner tables.

Adapted from a video by Maangchi

Galbi-jjim (Braised beef short ribs) 갈비찜

Watch on YouTube

Ingredients

Beef short ribs2 lb
Soy sauce1/3 cups
Mirin (cooking wine)½ cup
Swerve or white/brown sugar¼ cups
Mushroom soaking water2 cups
Garlic cloves8 cloves
Ginger1 tsp
Ground black pepper½ tsp
Dried shiitake mushrooms (soaked)Soaked 4 hours in cold water4
Carrot

Steps

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1
Soak 2 pounds of beef short ribs in cold water for about 1 hour, changing the water once to remove all blood.
2
Blanch the short ribs for 5 minutes to remove impurities, then rinse thoroughly with clean water.
3
Place the blanched short ribs into a cooking pot.
4
Prepare the seasoning sauce by combining 1/3 cup soy sauce, 1/2 cup mirin, 1/4 cup sugar substitute (or regular sugar), and 2 cups of mushroom soaking water.
5
Mince 8 garlic cloves and about 1 teaspoon of ginger, then add 1/2 teaspoon ground black pepper and mix well.
6
Add the garlic-ginger-pepper mixture to the sauce and pour over the short ribs.
7
Cover the pot and cook over medium-high heat for 20 minutes. Once it starts boiling, reduce to low heat.
8
While the ribs cook, prepare vegetable balls by shaping carrot and radish pieces into balls about 1.5 inches in diameter, making approximately 12 total.
9
Prepare the chestnuts and ginkgo nuts. Fresh chestnuts can be peeled as demonstrated, or use frozen ones for convenience. Roast ginkgo nuts in oil until translucent, season with salt, then remove the skin.
10
After 20 minutes, add the carrot balls, radish balls, chestnuts, mushrooms, and ginkgo nuts to the pot.
11
Simmer over low heat for 1 hour, stirring occasionally. The radish will release its flavorful liquid, and the ribs will become very tender.
12
After 1 hour, add the pitted jujubes and 2 tablespoons of rice syrup, then simmer for another 10 minutes.
13
Increase heat to high to reduce the broth until glossy, ladling it over the ribs to coat them. Finish by garnishing with roasted pine nuts and ginkgo nuts.
14
The braised beef short ribs are ready to serve. Turn off the heat and plate to enjoy. This elegant dish is perfect for special occasions and pairs beautifully with kimchi and rice.

Galbi-jjim (Braised Beef Short Ribs)

Ingredients

Steps

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