Galbijjim (갈비찜) is a beloved traditional Korean dish that’s perfect for family gatherings and special occasions. It features tender, slow-braised beef short ribs soaked in a savory-sweet sauce, a flavor combination that is signature to Korean cuisine. The dish is rich and hearty, with the short ribs becoming so tender that they practically melt in your mouth after being simmered in the aromatic broth. Often served during Korean holidays like Chuseok or Seollal, this dish is both comforting and celebratory.
Galbijjim strikes a balance between sweet, savory, and umami, using ingredients like soy sauce, garlic, ginger, and sugar, combined with vegetables such as carrots, potatoes, and mushrooms. Its depth of flavor comes from hours of slow cooking, which allows the meat to absorb the sauce while becoming tender and flavorful. It's a dish that embodies the essence of traditional Korean home cooking.
Why You'll Fall in Love with Galbijjim
Oh, absolutely! If you enjoy rich, tender meat and a harmonious balance of savory and sweet flavors, you’re going to fall in love with Galbijjim. The beef short ribs become so tender after braising, and the sauce is just irresistible—it’s a perfect comfort food. Plus, the addition of vegetables like potatoes and carrots makes it a complete meal in one dish. It’s a timeless Korean classic that warms both the heart and the stomach. You won’t be able to resist going back for seconds!
Why I 'll love this recipe?
Melt-in-your-mouth ribs: The beef short ribs become incredibly tender after slow-braising, making every bite juicy and flavorful.
Balanced flavors: The sweet and savory marinade, made with soy sauce, garlic, ginger, and sugar, creates a perfect balance that is rich but not overwhelming.
Aromatic and hearty: The slow cooking infuses the meat and vegetables with deep flavors, turning simple ingredients into something extraordinary.
Perfect for sharing: It’s a dish that’s often made for gatherings, so it brings a warm, communal feeling to the table.
Versatility: It’s great with rice, and you can customize the vegetables to your liking, making it versatile for different tastes.
Key Features:
Main Ingredients: Beef short ribs, soy sauce, garlic, ginger, sugar, mirin, and vegetables like carrots, potatoes, and mushrooms.
Cooking Method: The ribs are simmered over low heat, allowing the meat to become tender and the flavors of the marinade to fully infuse into the meat.
Flavor: The dish balances sweet and savory elements, with the soy sauce providing depth, garlic and ginger giving it a slight sharpness, and the sugar (or honey) lending a subtle sweetness.
Occasions: Galbijjim is often served on special occasions, such as family gatherings or traditional holidays like Chuseok (Korean Harvest Festival) and Seollal (Korean Lunar New Year).
3 lbs bone-in beef short ribs, cut into individual pieces
1 medium yellow onion, halved
4 garlic cloves, smashed
3 slices fresh ginger (about 1 inch thick)
2 stalks green onion, white parts only
Braising Sauce:
1/2 cup soy sauce (use low sodium if preferred)
2 tbsp dark brown sugar (adjust to taste)
2 tbsp honey or agave syrup
1/4 cup rice wine (mirin or Korean matsul)
1 small Asian pear, grated
1/2 small onion, finely grated
2 tbsp minced garlic
1 tsp freshly grated ginger
1/4 tsp black pepper
1 tbsp sesame oil
Vegetables
1 medium Korean radish or daikon, cut into chunks
1 large carrot, cut into 2-inch pieces
4 dried shiitake mushrooms, soaked and quartered
2 green onions, cut into 3-inch sections
Optional Add-ons:
5-6 peeled chestnuts (optional)
4 dried Korean dates (jujube) or prunes (optional)
10 gingko nuts or 1 tbsp pine nuts (optional)
Granish
1 tbsp sesame seeds
Chopped green onions
INSTRUCTIONS
Prepare the Ribs: Soak the short ribs in cold water for 30 minutes to remove excess blood. Drain and rinse the ribs under cold water.
Blanch the Ribs: Bring a large pot of water to a boil and add the rinsed short ribs. Boil for 5-7 minutes to remove impurities. Drain and rinse the ribs again under cold water. Set aside.
Prepare the Braising Liquid: In a large pot, combine soy sauce, brown sugar, honey, rice wine, grated pear, grated onion, minced garlic, grated ginger, and black pepper. Stir well to mix the ingredients.
Braise the Ribs: Add the blanched short ribs to the braising liquid. Add onion halves, garlic cloves, ginger slices, and white parts of green onions to the pot. Pour in enough water to cover the ribs. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Add Vegetables: After 1 hour, add the radish, carrot, and soaked shiitake mushrooms to the pot. Continue simmering for another 40-45 minutes, until the vegetables are tender and the meat is falling off the bone.
Optional Add-ons: If using chestnuts, dates, or gingko nuts, add them during the last 20 minutes of cooking. This adds an extra layer of texture and sweetness to the dish.
Finish: Once the meat and vegetables are tender, remove the pot from heat. Stir in sesame oil and adjust seasoning if needed.
Serve: Transfer the ribs and vegetables to a serving platter. Garnish with sesame seeds and chopped green onions. Serve with steamed rice and other Korean side dishes.
