This deeply flavorful Korean braised dish features tender bone-in beef short ribs, simmered slowly until the sauce becomes rich, sweet, and savory. The combination of soy sauce and dark brown sugar creates a deep, mahogany color that is visually stunning. Perfect for holiday feasts or impressing guests during a weekend gathering, this dish is sure to be a crowd-pleaser.
Cook with confidence
Cook's notes
For the best texture, ensure the beef short ribs are well-browned before braising to develop a deep flavor. The dish should be simmered gently for at least 2-3 hours, allowing the meat to become tender and the sauce to thicken. Keep an eye on the heat to avoid boiling, which can toughen the meat.
Substitutions
If you can't find Asian pear, you can use a regular pear or even an apple for sweetness, but the flavor will differ slightly. For mirin, a mix of rice vinegar and sugar can work in a pinch, though it may alter the final taste. If you prefer less heat, omit the dried red chili or reduce the amount of shishito peppers.
Storage & leftovers
Leftover galbi-jjim can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. This dish also freezes well; just make sure to cool it completely before transferring to a freezer-safe container.
Common failures
A common failure is overcooking the beef, which can lead to a mushy texture. Make sure to monitor the cooking time and temperature closely. If the sauce is too thin, you can thicken it by simmering uncovered for a few minutes at the end of cooking, or by adding a cornstarch slurry.
Why these ingredients
How each main ingredient earns its place in this recipe
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bone-in beef short ribs
These ribs provide rich flavor and a tender texture when braised slowly. The bones also contribute to a deeper, more complex sauce as they release collagen during cooking.
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dark brown sugar
Dark brown sugar adds a deep sweetness and color to the sauce, enhancing the overall flavor profile of the dish. It balances the savory elements from the soy sauce and complements the natural sweetness of the vegetables.
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mirin
Mirin adds a subtle sweetness and acidity that helps to tenderize the meat while enhancing the overall depth of flavor in the braising liquid. Its unique flavor profile is essential for achieving an authentic taste.
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Asian pear View ingredient
The Asian pear contributes natural sweetness and helps tenderize the beef during cooking. Its moisture content also aids in creating a luscious sauce that clings to the meat.
Preparation
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Step 1 10 min
Thaw the beef short ribs overnight in the refrigerator. Rinse them twice under cold water to remove any bone dust. Bring a large pot of water to a vigorous boil and add the granulated sugar. Add the ribs and parboil uncovered for exactly 5 minutes. Remove from heat and thoroughly wash the ribs under cold running water to remove impurities and prevent gaminess.
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Step 2 5 min
Cut the Asian pear and onion into smaller pieces. Blend them with 160g of water until completely smooth. Strain the blended mixture through a fine mesh strainer or cheesecloth, squeezing out only the clear juice into a bowl to ensure a clean, refined sauce.
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Step 3 5 min
To the strained juice, add the soy sauce, mirin, dark brown sugar, minced garlic, and minced ginger, then stir well to combine. Place the washed ribs into a large, clean pot and pour the marinade over them. Add the licorice root and dried red chili to help cut through and balance the richness.
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Step 4 40 min
Turn the heat to high until the liquid comes to a boil, then immediately lower it to medium. Cover with a lid and simmer for 40 minutes, ensuring the cooking on medium heat so the meat doesn't get tough.
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Step 5 10 min
While the ribs are simmering, prepare your vegetables. Diagonally slice the green onion and red chili. Cut the shishito peppers in half. Cut the carrot into bite-sized chunks and round off the sharp edges to prevent them from breaking apart during cooking. Score the caps of the shiitake mushrooms with a decorative star pattern.
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Step 6 30 min
After 40 minutes of braising, reduce the heat to the lowest setting. Add the prepared carrots, chestnuts, shiitake mushrooms, and jujubes to the pot. Cover with the lid and simmer gently on low heat for another 30 minutes.
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Step 7 10 min
Open the lid and remove the exhausted dried chili and licorice root. Add the sliced green onion, shishito peppers, and red chili. Cover again and simmer on low heat for a final 10 minutes.
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Step 8 2 min
Turn off the heat. Stir in the sesame oil and black pepper. Finish by lightly sprinkling the toasted sesame seeds over the top. Plate the dish immediately and serve warm.
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