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CuisineAsianKoreanTree nutsBeefSoyGlutenStewsBeefMealHigh-ProteinBig BatchStove TopDutch OvenDinnerDairy-FreeComfort Food

Korean Braised Short Rib: Galbi-Jjim

This comforting Korean braised short rib recipe is a tender, flavorful dish passed down from a Korean mom, using a perfectly balanced marinade of soy sauce, pineapple juice, and aromatics. The slow-simmered short ribs become incredibly tender, absorbing the rich blend of flavors, while the addition of hearty vegetables like radish, carrot, and optional chestnuts adds depth. Served with steamed rice, it's a soul-warming meal that embodies the love and tradition of home-cooked Korean food.

Brent Bennett & Jane Kim
Tasty Team
Total Time

3 hr 30 min

3 hr 30 min

Prep Time

30 minutes

30 min

Cook Time

3 hr

3 hr

Korean Braised Short Rib: Galbi-Jjim
Total Time

3 hr 30 min

3 hr 30 min

Prep Time

30 minutes

30 min

Cook Time

3 hr

3 hr

Ingredients

for 4 servings

  • 3 lb bone-in beef short rib

Sauce:

  • 1 cup water
  • 1 6-ounce pineapple juice
  • ½ medium white onion
  • ½ red apple
  • 5 garlic cloves
  • 4 tablespoons minced fresh ginger
  • 1 cup soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • ½ tablespoon dashida powder, (Korean beef stock)

Vegetables:

  • 1 medium Korean radish, cut into 1-2 inch pieces
  • 1 large carrot, peeled and cut into 1-2 inch pieces
  • 3 green onions, cut into 2-3 inch pieces, plus more for garnish
  • ½ cup peeled chestnuts, (optional)
  • Korean red chili pepper, thinly sliced, for garnish

Nutrition Info

  • Calories 768
  • Fat 39g
  • Carbs 32g
  • Fiber 9g
  • Sugar 14g
  • Protein 73g

Estimated values based on one serving size.

Preparation

  1. Using a sharp knife, trim off any excess fat from the short ribs. If the short ribs are thick, cut a slit in the middle of the meat. Rinse the ribs and let sit in cold water for about 30 minutes to draw out excess blood. Drain. TKM tip: You can add 1-2 tablespoons sugar to the water to expedite blood/myoglobin.
  2. Bring a large pot of water to a boil over high heat. Blanch the short ribs in the boiling water for 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Set aside.
  3. Make the sauce: In a blender, add the water, pineapple juice, onion, apple, garlic, and ginger. Blend on high for about 3 minutes, or until well combined.
  4. Strain half of the mixture into a large bowl; store the remaining mixture for another time. Add the soy sauce, mirin, brown sugar, sesame oil, and dashida to the bowl and whisk until incorporated.
  5. In a Dutch oven over medium-high heat, add the short ribs and sauce. Bring to a boil, reduce heat, and simmer for about 1 hour 30 minutes, or until short ribs are tender but not falling off the bone.
  6. Add the radish and carrot to the short ribs in the pot and cook for about 30 minutes, or until vegetables are tender.
  7. Remove the pot from heat. Add the green onions and chestnuts; stir until incorporated.
  8. Serve hot with a side of rice.
  9. Enjoy!
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Korean Braised Short Rib: Galbi-Jjim