Korean Braised Short Ribs Galbi Jim
Immerse your taste buds in the rich, savory flavors of Korean Braised Short Ribs (Galbi Jim), a classic comfort dish that's perfect for any occasion. Tender, fall-off-the-bone beef short ribs are slow-simmered to perfection in a deeply flavorful braising sauce made with soy sauce, mirin, garlic, ginger, and the subtly sweet essence of grated Asian pear. Infused with caramelized vegetables like carrots and potatoes, this hearty stew-like dish is a celebration of balance, offering a melt-in-your-mouth texture and a harmony of sweet, savory, and umami notes. Garnished with scallions and toasted sesame seeds, Galbi Jim pairs beautifully with steamed rice, making it an irresistible centerpiece for family dinners or special gatherings. Perfect for anyone craving authentic Korean cuisine, this recipe is a must-try for fans of slow-cooked, soul-warming meals.
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Recipe Information
Ingredients
- 3 lbs Beef short ribs
- 6 cups Water
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Mirin
- 6 pieces Garlic cloves, minced
- 1 tablespoon Ginger, sliced
- 1 tablespoon Sesame oil
- 1 piece Asian pear, grated
- 1 piece Onion, peeled and quartered
- 2 pieces Carrots, cut into large chunks
- 2 pieces Potatoes, peeled and cut into chunks
- 2 pieces Scallions, chopped
- 0.25 teaspoon Black pepper
- 1 teaspoon Toasted sesame seeds
Instructions
Soak the beef short ribs in cold water for 30 minutes to remove excess blood. Change the water a couple of times during soaking.
Drain the ribs and rinse under cold water. Set aside.
In a large pot, bring 6 cups of water to a boil. Add the beef short ribs and blanch for 5 minutes to remove impurities.
Drain the blanched ribs and rinse them under cold water again. Clean the pot of any residue.
In a blender or food processor, combine the soy sauce, brown sugar, mirin, garlic, ginger, sesame oil, grated Asian pear, and onion. Blend until smooth to create the braising sauce.
Return the short ribs to the clean pot or a Dutch oven. Pour the prepared braising sauce over the ribs and add enough water to just cover the ribs.
Bring the pot to a boil, then reduce the heat to low, cover with a lid, and simmer for 90 minutes, stirring occasionally to prevent sticking.
After 90 minutes, add the carrot and potato chunks to the pot. If needed, add a bit more water to ensure the vegetables are submerged.
Simmer for another 30-40 minutes, or until the ribs and vegetables are tender and the sauce has thickened to a glaze-like consistency.
Season with black pepper to taste and garnish with chopped scallions and toasted sesame seeds before serving.
Serve hot with steamed rice and enjoy this hearty Korean classic!
Nutrition Facts
Calories |
4345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 13673 mg | 594% | |
| Total Carbohydrate | 336.7 g | 122% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 217.3 g | ||
| Protein | 271.9 g | 544% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 691 mg | 53% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 7061 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
