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Korean · Dinner

Korean soy-braised beef short ribs (galbi jjim)

Meaty short ribs slowly braised with pear, soy, garlic, ginger, shiitakes, daikon, and carrots until tender under a glossy savory-sweet glaze.

About 4 hr 10 minTotal
About 3 hr 10 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Korean galbi jjim with glossy fork-tender beef short ribs, radish, carrots, shiitakes, sesame, and concentrated soy-pear glaze.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 3 1/2 pounds meaty English-cut beef short ribs, trimmed of thick exterior fat
  • 6 cups cold water, plus more for soaking and blanching
  • 4 dried shiitake mushrooms
  • 1/2 Asian pear or 1 small crisp apple, peeled and grated
  • 1/2 medium yellow onion, grated
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup mirin
  • 3 tablespoons brown sugar
  • 8 garlic cloves, finely grated
  • 1 tablespoon finely grated fresh ginger
  • 1/2 teaspoon black pepper
  • 1 pound Korean radish or daikon, cut in 1 1/2-inch pieces
  • 3 medium carrots, cut in 1 1/2-inch pieces
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons toasted sesame seeds
  • Cooked short-grain rice, for serving

Instructions

  1. Cover ribs with cold water and soak 30 minutes, changing the water once. Meanwhile soak shiitakes in 2 cups of the measured water until pliable, then strain and reserve the soaking liquid; quarter the caps and discard stems.

  2. Drain ribs. Cover with fresh water in a , boil 5 minutes, then drain and rinse ribs and pot to remove foam and loose fat. Score very thick meat once toward the bone without separating it.

  3. Return ribs to the clean pot with reserved mushroom liquid, remaining measured water, pear, onion, soy sauce, mirin, brown sugar, garlic, ginger, and pepper. Bring to a simmer, partially cover, and cook gently 75 minutes, turning ribs twice and skimming excess surface fat.

  4. Add shiitakes, radish, and carrots. Simmer partially covered 35 to 55 minutes more, until a skewer enters the meat easily and vegetables are tender but intact. Transfer ribs and vegetables to a platter and keep warm.

  5. Boil braising liquid 8 to 15 minutes until glossy and concentrated, skimming fat rather than reducing it into the glaze. Return ribs and vegetables, turn to coat, and finish with sesame oil and seeds. Serve with rice after a 10-minute rest.

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