Galbi Jjim (갈비찜) – Braised Beef Short Ribs

Korean families cook galbi jjim for Chuseok and Seollal, the autumn harvest holiday and New Year. You braise beef short ribs in 5 cm pieces in soy sauce, grated Asian pear, garlic and sugar. After 60 minutes daikon, carrot, shiitake and chestnuts go in and cook in the reduced sauce. In the end the meat falls off the bone.

By Laura Chen· November 4, 2026

3 Std 5 Mintotal

4servings

630kcal

KoreanCuisine ›

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Soak the ribs in cold water for 60 minutes beforehand and blanch them for 5 minutes. That draws out blood and impurities, and the sauce stays glossy. Round off the edges of the daikon and carrot. The pieces then do not fall apart while braising. On the second day the dish tastes more rounded: you chill it overnight, lift off the hardened layer of fat and reheat it.

For Galbi you marinate thinly sliced ribs and grill them. From the same ribs you cook a clear soup with water and daikon; the recipe is called Galbitang. Braised chicken in a similar soy sauce is in Andong Jjimdak.

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Galbi Jjim (갈비찜) – Braised Beef Short Ribs

Name: Galbi Jjim (갈비찜) – Braised Beef Short Ribs
Prep time: 1 h 20 min
Cook time: 1 h 45 min
Total time: 3 h 5 min
Yield: 4
Cuisine: Korean
Ingredients: 1.5 kg beef short ribs, sawn into 5 cm pieces; 100 ml light soy sauce; 1/2 Asian pear, grated; 1/2 onion, grated; 6 garlic cloves, grated; 1 piece ginger (2 cm), grated; 2 tbsp brown sugar; 3 tbsp rice wine or mirin; 1 tbsp sesame oil; 1/2 tsp black pepper; 600 ml water; 300 g white radish (daikon); 2 carrots; 6 dried shiitake, soaked for 30 minutes; 12 peeled chestnuts; 6 dried jujubes; 2 eggs; 1 tbsp pine nuts for garnish

Laura Chen

Servings

Prep time

80 minutes

Cook time

105 minutes

Calories

630

Cuisine

Korean

Ingredients

For the meat:

1.5 kg beef short ribs, sawn into 5 cm pieces

For the sauce:

100 ml light soy sauce
1/2 Asian pear, grated
1/2 onion, grated
6 garlic cloves, grated
1 piece ginger (2 cm), grated
2 tbsp brown sugar
3 tbsp rice wine or mirin
1 tbsp sesame oil
1/2 tsp black pepper
600 ml water

For the vegetables:

300 g white radish (daikon)
2 carrots
6 dried shiitake, soaked for 30 minutes
12 peeled chestnuts
6 dried jujubes
2 eggs
1 tbsp pine nuts for garnish

Instructions

Put the ribs in cold water for 60 minutes and change the water after 30 minutes. Trim off excess fat.
Bring a large pot of water to a boil, blanch the ribs for 5 minutes and rinse them under cold water. Wash out the pot.
Stir all the sauce ingredients together in a bowl.
Put the ribs and sauce in the pot, bring everything to a boil and braise the meat covered over low heat for 60 minutes. Turn the pieces after 30 minutes.
Cut the daikon and carrots into 4 cm pieces and round off the edges with a knife. Quarter the shiitake.
Add the vegetables, chestnuts and jujubes to the meat and braise everything uncovered for another 40 minutes. Skim the fat off the surface and baste the meat with the sauce until it glistens.
Separate the eggs. Fry the whites and yolks separately as thin omelets and cut them into fine strips.
Serve galbi jjim in a deep dish and scatter the egg strips and pine nuts over it. Serve rice and kimchi with it.

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Galbi Jjim (갈비찜) – Braised Beef Short Ribs

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