Korean Galbi Jjim Braised Short Ribs
Korean Galbi Jjim is a deeply savory, fall-off-the-bone braise where tender beef short ribs luxuriate in a glossy, umami-rich sauce. The marinade—built on soy sauce, brown sugar, garlic, ginger, and sesame oil—balances sweetness with sharp, aromatic depth, while slow simmering transforms the meat into silky shreds and the vegetables into tender, sweet bites. A final shower of green onions and sesame seeds adds a bright, nutty finish that ties everything together. Worth the time investment, this dish delivers a restaurant-worthy meal that’s as comforting as it is impressive.
Ingredients
- Beef short ribs1.5 kg
- Soy sauce1/2 cup
- Brown sugar1/4 cup
- Garlic6 cloves, minced
- Ginger1 inch, grated
- Sesame oil2 tbsp
- Water3 cups
- Carrots2, cut into chunks
- Daikon radish1, cut into chunks
- Green onions2, chopped
- Sesame seedsfor garnish
Nutrition
Directions
- 1
In a large pot, combine the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and water. Stir well to create the marinade.
- 2
Add the beef short ribs to the pot, ensuring they are fully submerged in the marinade. Bring to a boil over medium-high heat, then reduce to low and cover. Let it simmer for about 1.5 hours.
- 3
After 1 hour, add the carrots and daikon radish to the pot. Continue braising until the meat is tender and the vegetables are cooked through. Serve hot, garnished with chopped green onions and sesame seeds.
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