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Galbi Jjim 갈비찜 (Korean Braised Short Ribs)
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Popular Korean beef short ribs, perfect for Seollal, birthdays, and special occasions.
Ingredients:
  • For the mushrooms
  • 8 (about 1 ounce) dried shiitake mushrooms
  • 1 cup hot water
  • For the short ribs
  • 5 to 5 1/2 pounds meaty bone-in beef short ribs, cut into 1 1/2x2 1/2-inch pieces
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons canola oil
  • For the purée
  • 1 Asian pear, peeled, cored, and chopped
  • 10 cloves garlic
  • 1 medium yellow onion, chopped
  • 1-inch piece ginger, peeled and chopped
  • For the braising liquid
  • 2 scallions, ends trimmed and halved crosswise
  • 3/4 cup soy sauce
  • 1/4 cup mirin
  • 3 tablespoons dark brown sugar
  • 2 tablespoons honey
  • For the vegetables
  • 3 large carrots, peeled and cut 3/4-inch-thick on a bias
  • 1 small (1-pound) daikon radish, peeled and cut crosswise into 3/4-inch slices, then quartered into wedges
  • For serving
  • 1 scallion, thinly sliced
  • 1 tablespoon toasted sesame oil
  • Steamed rice
Instructions:
  • Prepare the mushrooms: In a medium bowl, combine the dried mushrooms with hot water. Ensure the mushrooms are fully immersed by placing a small plate on top. Allow them to soak until the caps are softened, approximately 30 minutes. Use a knife to remove the stems (save for vegetable stock, if desired). Keep small mushrooms intact and halve larger ones. Reserve both the mushrooms and soaking liquid in separate bowls.
  • Prepare the ribs: Season with salt and black pepper. Heat oil in a large Dutch oven. Sear the ribs on all sides until browned, about 2-4 minutes per side. Transfer to a bowl.
  • To make the purée, blend the juicy pear first in a blender on low speed until it transforms into a chunky paste. Then, add garlic, onions, and ginger and blend on medium speed until smooth. Set aside for later use.
  • Braise the ribs: After searing the ribs, transfer any remaining oil to a small heatproof bowl and set aside to cool. Return the pot to medium-high heat, then add the purée, scraping up the brown bits. Stir in scallions, soy sauce, mirin, brown sugar, honey, and strained mushroom soaking liquid if needed. Add the ribs back to the pot, ensuring they are submerged with bones facing up. Bring to a boil, then simmer covered for about 1 1/2 hours until fork-tender. Remove and discard scallions before serving.
  • Add the vegetables, pushing them down to submerge into the liquid. Cook partially covered until tender, 20 to 30 minutes.
  • Serve the ribs, vegetables, and a portion of the braising liquid in a large serving bowl. Top with scallions and a touch of sesame oil. Accompany with rice. Any remaining braising liquid can be used for drizzling over rice or cooking additional vegetables, such as potatoes. If you enjoyed this dish, please leave a rating below!

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