Galbi Jjim (Korean Braised Short Ribs) plated

Galbi Jjim (Korean Braised Short Ribs)

This is Korean food at its best. The combination of sweet yet savory, juicy yet melt in your mouth tender beef ribs with a great depth of flavor.
Course Beef, Main Course
Cuisine Korean
Keyword hearty, one dish meal, party, rich
KoreanCategory Jjim (찜)
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 662kcal
Author JinJoo Lee


  • 4 lbs beef short ribs (갈비) (1.8 kg)
  • 5 cups water
  • 5-6 large dried or fresh shitake mushrooms
  • 10 oz Korean radish (daikon also works) – about 1 1/2 C cut up (300g)
  • 2 carrots
  • 12 chestnuts , peeled (canned chestnuts is ok)

Ingredients for Galbi jjim sauce

  • 1 cup soy sauce (jin ganjang)
  • 1/2 cup sugar
  • 1/2 cup mirin or sake
  • 2 Tbsp honey (+ 1 tsp as a finish)
  • 4 Tbsp sesame oil (add 2T right before finish)
  • 1/2 tsp sesame seeds
  • 1/8 tsp black pepper
  • 2-3 Tbsp garlic chopped
  • 2 Tbsp green onion chopped
  • 1/2 stalk green onion whole for broth


  • Soak dried shitake mushrooms in warm water. Fully immerse mushrooms in water by adding weight on top. This will help reconstitute mushrooms quicker.
  • Peel and cut radish and carrots into roughly into 1.5 inch pieces.
  • Rinse ribs in cold water to get rid of any bone fragments.
  • Trim any excess fat and score center of the ribs so that the meat will cook faster and also absorb the sauce more readily.
  • Add cleaned and trimmed ribs to a large enough pot and fill with cold water. Bring water with ribs to a quick boil and flash cook the ribs for 3~5 min. 
  • Turn off heat. Drain and discard all liquid.
  • Make the sauce by mixing all sauce ingredients listed above EXCEPT for 3 T soy sauce, 1 tsp honey, 2 T sesame oil. You will be adding the additional soy sauce, honey and sesame oil to taste later on.
  • Add sauce to pot with ribs. Turn heat to med-high and cook ribs in sauce for 5 min.
  • Add water and bring back to boil.
  • Add radish and additional green onion for extra flavor. Simmer for 30 min.
  • Mushrooms should be fully soaked by now. Rinse and quarter shitake mushrooms like so.
  • If using canned chestnut, just drain. If not, you will have to peel your own
  • After simmering for 30 min., add carrots and mushrooms. Continue to simmer.
  • After 20 min or so, add chestnuts. Optionally add dried jujube dates.
  • Simmer for another 1 hr or so (total 1:50 min~ 2 hrs) until the meat is fully tender. Best way to check the tenderness is to tear a little piece off and taste.
  • When it’s almost done, taste the meat to see how you like it. Add more soy sauce (up to 2 T) and touch of honey (1 tsp) to taste.
  • Galbi jjim produces a LOT of fat and you need to skim the fat before you serve. My tip for trimming off fat is to cool the stew in the fridge for several hours or in colder climates, leave it outside. Then skim off the hardened fat from the top.
  • After removing the fat solids, add 2 T sesame oil and reheat Galbi jjim before serving.


  • Freeze leftovers for later. It will reheat nicely. Vegetables will be a bit mushy though.
  • Save every bit of leftover Galbijjim liquid and make Kimchi Jjigae with it. You will end up with a very hearty Kimchi Jjigae~


Calories: 662kcal | Carbohydrates: 45g | Protein: 47g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 2480mg | Potassium: 1169mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3425IU | Vitamin C: 19.7mg | Calcium: 53mg | Iron: 6.2mg