Korean Braised Short Ribs Galbi Jjim Recipe

Korean Braised Short Ribs Galbi Jjim (갈비찜) is one of the most festive and cherished dishes in Korean home cooking -- fall-off-the-bone beef short ribs braised low and slow in a deeply savory, subtly sweet sauce of soy, Asian pear, garlic, and ginger. Traditionally prepared for holidays, birthdays, and celebrations, this dish represents the warmth of Korean family culture. This recipe is gluten-free, dairy-free, and high-protein, delivering tender, glossy ribs that practically melt on contact with the fork.

Ingredients

Short Ribs

• 1.2kg bone-in beef short ribs, cut into 5cm pieces
• Cold water (for parboiling)

Braising Sauce

• 1/2 cup gluten-free tamari
• 1/4 cup Asian pear or Bosc pear, grated (about 1/2 pear)
• 1/4 cup brown sugar or honey
• 6 garlic cloves, minced
• 2cm fresh ginger, grated
• 2 tbsp sesame oil
• 2 tbsp rice wine (mirin) or dry sherry
• 1 tbsp gochujang (Korean red pepper paste) -- optional for heat
• 1/2 tsp black pepper
• 2 cups water or low-sodium beef broth

Vegetables

• 2 medium carrots, cut into large chunks
• 200g Korean radish (mu) or daikon, cut into large cubes
• 6 dried shiitake mushrooms, soaked in warm water for 20 minutes, drained
• 6 Korean dried jujubes (red dates) -- optional but traditional
• 2 tbsp pine nuts (for garnish)
• 2 green onions, thinly sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Soak the short ribs in cold water for 30 minutes, changing the water once. This removes blood and impurities for a cleaner-tasting braise.
2. Parboil the ribs: place in a large pot, cover with cold water, bring to a boil, and boil for 5 minutes. Drain and rinse ribs under cold water. Clean the pot.
3. Score the meat side of each rib in a shallow crosshatch pattern (3-4 cuts) to help the sauce penetrate deeper.
4. Make the braising sauce: whisk together gluten-free tamari, grated pear, brown sugar, garlic, ginger, sesame oil, rice wine, gochujang (if using), and black pepper.
5. Return parboiled ribs to the clean pot. Pour braising sauce over ribs. Add water or broth.
6. Bring to a boil over high heat, then reduce to a low simmer. Cover and braise for 1 hour.
7. Add carrot chunks, radish, and soaked mushrooms to the pot. Stir gently.
8. Continue braising covered for 30 minutes until vegetables are tender and ribs pull away from the bone easily.
9. Add jujubes if using and cook uncovered for 15 minutes, turning ribs occasionally, until sauce reduces to a thick, glossy glaze.
10. Taste sauce and adjust with additional gluten-free tamari or sugar as needed.
11. Transfer to a serving platter. Garnish generously with pine nuts, sliced green onions, and sesame seeds.

Tips & Variations

• The pear is the secret: Asian pear (or any ripe pear) contains enzymes that naturally tenderize the beef. Do not skip it. Kiwi fruit works as an alternative tenderizer.
• Parboiling is non-negotiable: This step removes blood, fat, and impurities that would make the braising sauce murky and funky-tasting. It takes 5 minutes and transforms the final dish.
• Low and slow wins: The ribs need at least 90 minutes of total braising. Rushing produces tough, chewy ribs rather than fall-off-the-bone tenderness.
• Make ahead: Galbi jjim is legendary as a make-ahead dish. Prepare the day before, refrigerate overnight (any fat solidifies on top and can be easily removed), and reheat gently before serving. The flavor is significantly better the next day.
• Instant Pot option: Parboil as directed, then pressure cook on high for 35 minutes with natural release for 15 minutes.

Nutrition Breakdown

Calories: 720 kcal

Protein: 48.8g

Fat: 52.1g

Carbs: 13.4g

Fiber: 3g

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