KCook
Sign in
← All recipes
Main dishes

Braised Short Ribs

Cook mode
galbi-jjim

Beef short ribs braised until fall-off-the-bone tender.

Hard2 hr4 servings🌶️★ 72Contains soyContains sesame
Braised Short Ribs

History & culture

Galbi jjim slowly braises marinated short ribs with radish, chestnuts, and glass noodles until tender, traditionally associated with holidays and family reunions. The jjim method reflects Korea's home preservation logic: long cooking turns tough cuts festive and shareable. While royal banquet versions are cited in food histories, today's sweeter, richer home recipes spread widely in the twentieth century as a Chuseok and birthday centerpiece.

Servings
4

KCook

Ingredients & steps

Cook mode

Ingredients

  • Garlic
    5 cloves
  • Onion
    1/2 medium
  • ZucchiniOptional
    1 medium, chunks
  • Water
    1 cup
  • Green onion

    Substitutescallion or spring onion

    2 stalks
  • Korean radish (mu)

    Substitutedaikon radish

    300 g, chunks
  • Beef short rib (flanken or English cut)

    Substitutebeef chuck thin sliced

    1 kg, cut for braising

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    1/2 cup
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tbsp
  • Sugar
    1/4 cup
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    3 tbsp
  • Black pepper
    1/4 tsp

Steps

  1. 130 min

    Soak short ribs in cold water 30 minutes to remove blood. Drain.

    • Beef short rib (flanken or English cut)
    • Water
  2. 2Medium heat5 min

    Blanch ribs 5 minutes, discard the water, and rinse each piece clean.

    • Beef short rib (flanken or English cut)
    • Water
  3. 330 min

    Mix soy sauce, sugar, rice wine, sesame oil, black pepper and garlic. Coat ribs and rest 30 minutes.

    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Toasted sesame oil
    • Black pepper
    • Garlic
    • Beef short rib (flanken or English cut)
  4. 4Low heat90 min

    Add ribs, radish, onion and water to a pot. Simmer covered on low 80 minutes, then add optional zucchini for the last 10 minutes until meat is fall-apart tender.

    • Beef short rib (flanken or English cut)
    • Korean radish (mu)
    • Onion
    • Water
    • Zucchini
  5. 5

    Garnish with green onion and serve with rice.

    • Green onion

Storage & reheating

Refrigerate 4 days. Flavors improve overnight; reheat gently on the stove.

Troubleshooting

  • ⚠️ Meat still tough

    → Simmer 20–30 minutes longer; keep lid on and heat low.

  • ⚠️ Sauce too thin

    → Remove lid last 10 minutes to reduce; or add 1 tbsp sugar.