Galbi Jjim (Kalbi Jjim), Korean Style Braised Short Ribs
Galbi jjim is perfect when you are looking for an easy yet very satisfying meal. The sauce is irresistible. Carrots and potatoes perfectly complement the meat that literally melts in your mouth. Serve with a bowl of rice and some kimchi and you will impress everyone.
Galibi jjim was traditionally enjoyed on big holidays like Jeongwal Daeboreum ("Full Moon in January," January 15 in lunar calendar, one of the 4 major Korean traditional holidays) and New Year's Day. Today it is enjoyed at home for special occasions and parties although it can be part of a regular dinner menu for those who can afford ribs.
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|2 lb 3 oz||Beef Short Ribs for Braising, Jjim Galbi 찜 갈비 (includes bone weight)|
|5 oz||Carrot (large Korean carrot) 당근 (1 large Korean carrot is about 11oz / 300g)|
|½||Onion (Medium) 양파|
|4||Green Onion 파|
|6 clove(s)||Garlic Clove (whole) 통마늘|
|6 tbs||Soy Sauce (regular) 왜간장|
|3 cups||Water 물|
|½ tsp||Black Pepper 후추|
|3 tbs||Mul Yeot / Malt (Maltose) Syrup 물엿 (can use sugar or honey instead)|
|½ tsp||Sesame Seeds 깨 (optional)|
|1 tbs||Chopped Green Onion 다진파|
optional ingredients to kick it up a notch
|3 tbs||Cheongju, Korean Rice Wine 청주 (can use white wine instead)|
|4 oz||Korean Radish 무|
|2 oz||Shiitake mushroom (dried) 표고버섯|
|4||Dried Red Chili Pepper 마른고추|
Kitchen Tools Needed
- a knife and a cutting board
- a peeler to peel potatoes
- a large bowl to soak meat in water
- a strainer to drain water from meat
- a large pot with a lid (you can also use a slow cooker.
- a serving bowl (you can use a stone bowl or hot pot for sizzling effect)
Optional Ingredients and Substitutions
Short ribs: You can find short ribs for galbi jjim in Korean grocery markets. You can also use other cut of beef but texture and tenderness may vary.
Sesame Seeds: can be omitted.
Cheongju (Korean rice wine):removes gamey smell and taste and adds a great flavor. You can also use white wine instead.
Mulyeot (Korean malt syrup): can be replaced with sugar or honey. Mulyeot (Korean malt syrup) gives shine and a little bit of stickiness. You can also use a combination of sugar and mulyeot.
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare short ribs.
Cut about 1 kg of short ribs between bones (if they are not pre-cut) and make a few slits in the meat so the seasoning can get inside the meat. Then, soak in cold water for an hour or two to draw out some blood. Soaking helps remove the gamey smell and taste but it’s not mandatory.
Cut short ribs
Soak in cold water (optional)
2. Prepare vegetables.
Peel, wash and cut 1 potato, 1 carrot and ½ onion, and cut them into large bite size pieces.
Peel and wash
3. Prepare green onions and garlic.
Wash and cut 4 green onions in 45 degree angle. Mince 6 cloves of garlic.
4. Bring it to boil and rinse.
Place short ribs in a large pot and pour water so that all the meat is immersed. Bring it to boil on high heat. Then, rinse gently in cold water 3 times and drain.
Boil meat in water.
Rinse in cold water
5. Add seasoning and boil.
In the pot, add 3 cups of water, 6 tablespoons of soy sauce, and 3 tablespoons of mulyeot (or 3 tbs of sugar). Boil with a lid on medium heat for 20 min.
(or 3 tbs sugar)
Boil with lid closed
6. Add vegetables.
Add all the vegetables and ½ tsp of black pepper. Boil with a lid for another 60 min on low heat.
Boil with lid closed
7. Serve and enjoy.
Serve in a big bowl or stone bowl. Garnish with sesame seeds (optional) and freshly chopped green onions. You can use a stone bowl or hot pot to enjoy it hot for the whole meal. If using a stone bowl. Transfer into the stone bowl in the last 10 min and cook in the stone bowl until done.
Serve in big bowl