Cherry & Dennis Recipes
Korean Galbi Jjim Braised Short Ribs
韓式炆牛肋骨
Recipe overview
Korean Galbi Jjim Braised Short Ribs is a classic Korean festive and family braise. Galbi means beef ribs and Jjim means a steamed-braised dish; it is not LA galbi, Korean barbecue, Chinese red-braised beef or Western red-wine stew. Parboil bone-in ribs, then gently braise them with Korean soy sauce, grated pear, onion, garlic, ginger, sugar, cooking wine and sesame oil. Add daikon and carrot only after the beef begins to soften, then add shiitake and chestnuts later. The beef is tender but remains attached to the bone, with glossy flowing deep-amber sauce and no cornstarch. Thaw ribs in the refrigerator, never wash raw beef and separate raw and cooked tools. Heated cooking wine cannot be claimed alcohol-free. Check soy, wheat, sesame, pear and product allergens; soy sauce is high in sodium and ribs can be fatty. Refrigerate leftovers promptly and reheat thoroughly.
01
Ingredients
Main Ingredients
- 1.2 kg: 5–7 cm pieces; inspect after thawing Bone-in beef short ribs
- 1, about 250 g: grate about 180 g pulp Korean or Asian pear
- 1, about 180 g: half grated, half in large pieces; 8 garlic cloves and 20 g ginger grated Onion
- 500 g in 4–5 cm chunks; carrot 300 g in 3–4 cm chunks Daikon
- 200 g; cooked chestnuts 120 g optional; 3 scallions; toasted white sesame 1 tablespoon Fresh shiitake
Galbi Jjim Korean braising sauce
- 120 ml Korean soy sauce
- 3 tablespoons Sugar
- 80 ml Korean cooking wine
- 1 tablespoon Sesame oil
- 1/4 teaspoon White pepper
Braising liquid
- 1.2 litres Unsalted beef stock or water
Final flavour adjustment
- up to 1 tablespoon Korean soy sauce
- up to 1 teaspoon Sugar
- up to 1/2 teaspoon (optional) Sesame oil
02
Tools
- Large deep heavy pot with lid, large parboiling pot, skimmer, tongs, wooden spoon, silicone spatula
- Large deep heavy pot with lid, large parboiling pot, skimmer, tongs, wooden spoon, silicone spatula
- Large deep heavy pot with lid, large parboiling pot, skimmer, tongs, wooden spoon, silicone spatula
- Large deep heavy pot with lid, large parboiling pot, skimmer, tongs, wooden spoon, silicone spatula
- Large deep heavy pot with lid, large parboiling pot, skimmer, tongs, wooden spoon, silicone spatula
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
- Two large bowls, two medium bowls, three small bowls, fine sieve, measuring cup, spoons, scale, knife, two boards, grater, kitchen paper, thermometer, oven mitts, four white deep plates
03
Steps
Step 1
Step 1
Fully thaw ribs in the refrigerator; check for odour, slime, grey-green colour, unusual liquid or frozen core; do not wash.
Step 2
Step 2
Optionally soak 20–30 minutes in cold water, changing once, then drain immediately; never soak long at room temperature.
Step 3
Step 3
Parboil in boiling water 4–5 minutes, remove ribs, discard cloudy water and clean the pot.
Step 4
Step 4
Grate pear; grate half the onion, garlic and ginger; cut remaining onion large.
Step 5
Step 5
Mix soy sauce, sugar, cooking wine, sesame oil, white pepper and aromatics into sauce.
Step 6
Step 6
Put parboiled ribs in a clean deep pot; add sauce and 1.2 litres stock/water to two-thirds to three-quarters height.
Step 7
Step 7
Bring to boil, skim scum and fat, half-cover and gently braise 45–55 minutes, turning once or twice.
Step 8
Step 8
Once beef starts softening, add large daikon, carrot and onion; braise about 25 minutes.
Step 9
Step 9
Add shiitake and optional cooked chestnuts for 15–20 minutes; do not stir vigorously.
Step 10
Step 10
Beef should pierce easily but stay on bone; check thickest meat reaches 63°C then rests 3 minutes, or cook fully for vulnerable diners.
Step 11
Step 11
Uncover, naturally reduce 10–15 minutes and skim excess fat; no cornstarch or scorching dry.
Step 12
Step 12
Taste before small adjustment; finish with scallion and sesame; sauce stays glossy and flowing, meat and vegetables intact.
Common mistakes
- Incomplete thawing, spoiled ribs, washing raw beef, long room-temperature soaking, skipping parboiling or retaining cloudy water harm safety or flavour. Excess sugar, dark soy or gochujang makes it too sweet, dark or spicy. Adding vegetables before ribs soften, tiny radish, early chestnuts, vigorous stirring, stopping early or cooking meat off the bone ruins texture. Cornstarch gravy, scorching dry sauce, claiming all alcohol disappears and leaving cooked food at room temperature are incorrect.
Tips
Keep ribs 5–7 cm, thaw refrigerated, use only a brief cold soak, then parboil 4–5 minutes and discard water. Pear gives natural sweetness; prepare pear, onion, garlic and ginger first. Skim after boiling and braise gently; wait 45–55 minutes before adding large radish, then add shiitake and chestnuts late. Keep meat on bone, reduce uncovered at the end, finish with scallion and sesame; chill leftovers promptly and reheat thoroughly.
