Korean Braised Beef Short Ribs

🥢 Introduction

Whenever my family has something special to celebrate, Galbi Jjim is always one of the first dishes that comes to mind.

The aroma of beef slowly simmering in a rich, savory soy-based sauce instantly makes the whole house feel warm and inviting. As the ribs become fork-tender and soak up all the flavors of garlic, onion, and apple, it turns into a meal that feels both comforting and celebratory.

Although Galbi Jjim is traditionally served for birthdays and holidays in Korea, I also love making it whenever I crave a hearty, comforting homemade meal. It takes a little patience, but the result is always worth it. The beef becomes incredibly tender, and the sauce is so flavorful that everyone inevitably reaches for an extra bowl of rice.

If you’re looking for a traditional Korean dish that is impressive enough for guests yet approachable enough to make at home, this Galbi Jjim recipe is the perfect place to start.

🛒 Ingredients

✓ 1.5 kg beef short ribs
✓ Half an apple, peeled, cored, and roughly chopped
✓ 1 onion, roughly chopped
✓ 6 tbsp mirin
✓ 6.5 tbsp soy sauce
✓ 2 tbsp minced garlic
✓ 3 tbsp brown sugar
✓ 3 tbsp Korean corn syrup (mulyeot)
✓ 2 tbsp sesame oil
✓ 1 tsp black pepper

Optional:
✓ 1 large carrot, cut into large chunks
✓ 4 shiitake mushrooms, halved
✓ 1–2 cups water, if needed during cooking

🍳 Instructions

Step 1. Soak the Ribs
Soak the beef short ribs in cold water for 1–2 hours to remove excess blood. Change the water once or twice during soaking.

Step 2. Blanch the Ribs
Bring a large pot of water to a boil. Add the ribs and blanch for 3–5 minutes. Drain and rinse thoroughly to remove any impurities.

Step 3. Make the Sauce
In a blender, combine the apple, onion, garlic, and mirin. Blend until smooth.

Step 4. Combine the Ingredients
Place the cleaned ribs in a large pot. Add the blended mixture, soy sauce, brown sugar, Korean corn syrup (mulyeot), sesame oil, and black pepper.

Step 5. Simmer the Ribs
Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 50–60 minutes.
If the liquid reduces too quickly, add a little water as needed.

Step 6. Add the Vegetables
Add the carrot and continue cooking for 20 minutes.
Add the shiitake mushrooms and cook for another 10 minutes.

Step 7. Finish and Serve
Continue cooking until the ribs are fork-tender and the sauce has slightly thickened.
Taste and adjust the seasoning if needed.
Serve hot with steamed rice.

🍽️ Serving Tips

✓ Serve Galbi Jjim hot with steamed rice for a comforting and satisfying meal.
✓ Pair it with Korean side dishes such as kimchi, seasoned vegetables, or a fresh salad.
✓ Garnish with sliced green onions or sesame seeds before serving, if desired.
✓ Store leftovers in an airtight container in the refrigerator for up to 3 days.
✓ The flavors deepen overnight, making Galbi Jjim even more delicious the next day.

💡 Additional Notes

✓ For the best flavor, let the ribs marinate in the sauce for 30 minutes before cooking.
✓ If the sauce reduces too quickly during cooking, add a small amount of water as needed.
✓ Cut the carrot into large chunks to prevent it from becoming too soft.
✓ Shiitake mushrooms add extra depth of flavor, but they can be omitted if unavailable.
✓ Galbi Jjim tastes even better the next day as the flavors continue to develop.

❓ FAQ

Q. Do I need to soak the ribs before cooking?
A. Yes. Soaking the ribs in cold water for 1–2 hours helps remove excess blood and reduce unwanted odors. For best results, change the water once or twice during soaking.

Q. What happens if I don’t soak the ribs?
A: You can still make Galbi Jjim without soaking the ribs. However, soaking helps improve the overall flavor and reduce unwanted odors. If you skip this step, blanching the ribs is recommended.

Q. Do I need to blanch the ribs?
A: Blanching is recommended but not required. It helps remove impurities and creates a cleaner-tasting sauce.

Q. How long should I cook Galbi Jjim?
A: Cook the ribs for about 50–60 minutes over low heat. Add the carrot and cook for another 20 minutes. If using shiitake mushrooms, add them during the last 10 minutes.

Q. What does mirin do in Galbi Jjim?
A: Mirin helps reduce the gamey smell of beef while adding subtle sweetness and depth of flavor.

Q. What can I use instead of mirin?
A: You can use cooking wine, sake, rice wine, or Korean cooking wine. If none are available, you may omit it.

Q. Do I need to add water?
A: Not always. The apple, onion, and mirin release moisture during cooking. However, if the sauce reduces too quickly, add a small amount of water as needed.

Q. Can I make Galbi Jjim ahead of time?
A: Yes. Many people find that Galbi Jjim tastes even better the next day as the flavors continue to develop.

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