Galbi-Jim Recipe
This Korean galbi jjim braises bone-in short ribs low and slow until fall-off-the-bone tender in a savory-sweet soy sauce with carrots, radish and jujubes.
Servings: 2
Ingredients
- 1½ lb bone-in short ribs
- 1 large carrot cut into wedges
- ½ Korean radish cut into wedges
- 6 dried jujubes
- 2 cups water for braising
For the Sauce
- ½ cup light soy sauce
- ¼ cup mirin
- 3 tbsp sugar
- 6 cloves garlic minced
- 1 tbsp grated ginger
- 1 tsp black pepper
- 2 tbsp soju
Optional Garnish
- Sesame seeds
Instructions
- Place the short ribs in a bowl with water and soak for an hour to draw out the blood.
- While the beef soaks, chop the carrots into wedges and do the same to the radish.
- For the sauce, combine the light soy sauce, mirin, sugar, garlic, ginger, black pepper, and soju, and mix thoroughly.
- Drain the beef and give it one more rinse, then set aside.
- In a pot of boiling water, blanch the short ribs for a few minutes. Drain the boiling water and rinse the ribs one more time.
- In the same pot with no water, add the ribs along with the sauce and the 2 cups of water. Bring to a simmer, then cover and cook for about 20 minutes.
- Add the carrots and radish, give everything a mix, and cover again for an hour.
- After an hour, remove the lid and check that the meat is tender. Once it is, add the dried jujubes and put the lid back on for another 10 minutes before removing from the heat.
- Spoon the galbi-jim into a bowl. Optionally garnish with sesame seeds. But it's your food, you eat it how you like.
Video
Notes
- Don’t skip the soak and blanch — they keep the braising liquid clean and savory instead of gamey.
- Keep it at a gentle simmer. Cranking the heat won’t speed up the connective tissue breaking down.
- Let it rest 10–15 minutes before serving so the sauce thickens slightly.
- Tastes even better the next day — make it ahead if you can.
- Prep time does not include the hour of soaking.