Steam rises in fragrant curls as you lift the lid on a pot of Galbi Jjim, revealing glossy sauce clinging to tender rib bites. After three rounds of testing this braised Korean staple, I learned the magic moment when the meat pulls easily from the bone and the sauce gains a deep mahogany sheen. That sweet-savory dance stays with you long after the first bite.
Why You’ll Love Galbi Jjim
- Tender short ribs that melt on the tongue with a nutty toasted scent.
- Savory-sweet sauce that’s glossy and clings to every morsel.
- Hearty enough for special gatherings yet comforting on a weeknight.
- An age-old Korean dish steeped in festive tradition.
A Little Background
My first encounter with Galbi Jjim was during a chilly winter afternoon when my friend’s grandmother invited me into her warm kitchen. Watching her stir a pot of bubbling ribs, I noted how the aromatic steam carried ginger’s zing and garlic’s warmth. In my own trials, soaking the shiitake mushrooms up to an hour deepened the umami—lesson learned after round two when a quick 20-minute soak felt too mild.
Key Ingredients for Galbi Jjim
- Beef short ribs (4 lbs): The backbone of this dish—ask your butcher for 3-inch cuts.
- Soy sauce (1 cup): Brings salty depth—tamari works if gluten-free.
- Dried shiitake mushrooms: Soak in hot water for 20–60 minutes; reserve the soaking liquid.
- Brown sugar (⅓ cup): Balances the soy and sharp aromatics.
- Mirin (¼ cup): Adds gentle sweetness and acidity—use rice wine if unavailable.
- Garlic cloves (10 smashed): Releases that signature fragrant steam.
How to Make Galbi Jjim
- Heat 2 tbsp vegetable oil in a heavy pot over medium-high. Brown 4 lbs of short ribs in batches, about 6–8 minutes total, until edges deepen to golden-brown.
- Add 10 smashed garlic cloves, 1 sliced 2-inch ginger piece, and 1 quartered onion; sauté until you catch a nutty toasted scent, about 3 minutes.
- Stir in 1 cup soy sauce, ⅓ cup brown sugar, ¼ cup mirin, 2 tbsp sesame oil, 1 cinnamon stick, 2 star anise, 8 peppercorns, sliced shiitake mushrooms with ½ cup reserved soaking liquid, and 1 cup water. Bring to a gentle boil.
- Cover, reduce heat, and simmer for 1½ hours until ribs are silky smooth. Add 3 chopped carrots and 3 potatoes; simmer uncovered 20–30 minutes until tender. Stir in 4 scallions during the last 5 minutes.
Pro Tips & Troubleshooting
- When browning ribs, resist crowding the pan; I found that a single layer yields a crisp sear every time.
- If the sauce tastes flat, a dash of rice vinegar brightens it—fix I discovered during my second test.
- Swap carrots for daikon radish in spring for a lighter twist.
- To halve, use 2 lbs ribs and keep spices the same; for doubling, simmer ribs an extra 15 minutes.
Storage & Make-Ahead Guide
Let the stew cool slightly, then refrigerate in an airtight container for up to 3 days or freeze for 2 months. Reheat gently over low heat, adding a splash of water to loosen the sauce. During my last prep, I found flavors meld best when made a day ahead—just rewarm and serve.
Serving Suggestions
Scatter toasted sesame seeds and extra scallion ribbons on top. Serve with steamed rice or wrap juicy ribs in lettuce leaves with ssamjang. A side of pickled radish adds a crisp contrast to the rich braise.
Frequently Asked Questions
- What cut of meat is best for Galbi Jjim? Choose English-cut beef short ribs for the right balance of meat and fat.
- How long does Galbi Jjim take to cook? Plan for about 2 hours total: 1½ hours simmering ribs, plus 20–30 minutes for veggies.
- Can I make Galbi Jjim ahead of time? Absolutely—flavors deepen when chilled and reheated the next day.
- How can I thicken the sauce? Reduce uncovered for 5–10 minutes after veggies are tender, stirring gently.
- Is mirin necessary in Galbi Jjim? Mirin adds subtle sweetness; you can swap with a mix of rice vinegar and a pinch of sugar.
- How do I store leftover Galbi Jjim? Cool completely before sealing; refrigerate up to 3 days or freeze up to 2 months.
Final Thoughts
From the first soft bubbling to that final crackle as it cools, Galbi Jjim offers a comforting hug in every forkful. My favorite way is wrapped in crisp lettuce with a dab of gochujang—give it a try and share how yours turned out!
More Recipes You’ll Love
- Korean Beef Bowl – echoes Galbi Jjim’s savory-sweet sauce over tender beef and rice
- Slow Cooker Honey Garlic Steak Bites – similar sweet-savory braise and hands-off slow-cook method
- Crockpot Beef Bourguignon – hearty braised beef in a rich, glossy sauce using your slow cooker
Galbi Jjim
Ingredients
Meat & Marinade
- 4 lb beef short ribs English-cut
Aromatics & Braise
- 2 tbsp vegetable oil
- 10 garlic cloves smashed
- 1 ginger piece 2-inch, sliced
- 1 onion quartered
- 1 cup soy sauce
- 0.33 cup brown sugar
- 0.25 cup mirin
- 2 tbsp sesame oil
- 1 cinnamon stick
- 2 star anise
- 8 black peppercorns
- 0.5 cup shiitake mushroom soaking liquid
- 1 cup water
Vegetables & Finish
- 3 carrots chopped
- 3 potatoes chunked
- 4 scallions sliced
Instructions
Meat & Marinade
- Heat the vegetable oil in a heavy pot over medium-high. Add the short ribs in batches and brown until edges are golden, about 6–8 minutes.4 lb beef short ribs
Aromatics & Braise
- Stir in garlic, ginger, and onion and cook until fragrant, about 3 minutes.2 tbsp vegetable oil, 10 garlic cloves, 1 ginger piece
- Pour in soy sauce, brown sugar, mirin, sesame oil, mushroom soaking liquid, and water. Drop in cinnamon, star anise, and peppercorns, then bring to a gentle boil.1 onion, 1 cup soy sauce, 0.33 cup brown sugar, 0.25 cup mirin, 2 tbsp sesame oil, 1 cinnamon stick, 2 star anise, 8 black peppercorns
- Cover and reduce heat to maintain a gentle simmer. Cook for 1½ hours, or until meat is tender.4 lb beef short ribs
Vegetables & Finish
- Add carrots and potatoes, simmer uncovered 20–30 minutes until fork-tender.0.5 cup shiitake mushroom soaking liquid, 1 cup water
- Stir in scallions and remove from heat. Let rest 10 minutes before serving.