Galbi Jjim
Galbi Jjim features short ribs braised until tender in a glossy, savory-sweet sauce infused with garlic, ginger, and warm spices. Simmered low and slow, it’s a comforting Korean classic that shines at gatherings and benefits from a brief resting period before serving.
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.
Notes
Let the Galbi Jjim rest for 10 minutes after cooking. Store leftovers refrigerated up to 3 days or freeze up to 2 months.
Reheat over low heat, adding extra broth if sauce is too thick, and garnish with fresh scallions.