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Korean Beef Short Rib Stew (Galbi Jjim)
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Prep Time:
15 minutes
Cook Time:
170 minutes
Total Time:
245 minutes
Korean-style braised beef ribs with tender carrots and potatoes, slow-cooked in a savory-sweet dark sauce, perfect for cozy winter evenings.
Ingredients:
  • 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
  • 4 cups water
  • 6 tablespoons soy sauce
  • 8 cloves garlic, minced
  • 1 small onion, sliced
  • 1 tablespoon rice wine
  • 1 tablespoon brown sugar
  • 2 carrots, cut into chunks
  • 2 small potatoes, cut into chunks
  • 0.5 cup fresh shiitake mushrooms, sliced
  • 2 tablespoons light corn syrup
  • 1 tablespoon Asian (toasted) sesame oil
  • 6 chestnuts, peeled
  • 6 dates, pitted
  • sliced green onion
Instructions:
  • 1. Submerge the ribs in cold water and refrigerate for 1 hour to soak. 2. Discard the water, transfer the ribs to a saucepan, and add 4 cups of water. Bring to a boil. 3. Boil the ribs for 10 minutes, then drain while reserving 2 cups of liquid. 4. Combine the ribs with the reserved liquid in a large pot.
  • Combine soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar dissolves. Pour over the ribs and broth, stirring to combine. Bring to a boil, then simmer for 1 1/2 hours.
  • Combine the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates with the meat. Simmer until everything is very tender, approximately 1 hour more.
  • Transfer the beef and vegetables to a serving dish. Simmer the liquid in the pot until thickened to create a flavorful gravy. Pour over the ribs and vegetables, garnish with sliced green onion, and serve.

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