The Ultimate Korean Braised Short Ribs (Galbijjim) – A Family Recipe
My Signature Recipe for Delicious and Impressive Korean Braised Short Ribs
Since the early days of my marriage, I’ve been in charge of making Galbijjim for all our family gatherings and special occasions. While I start with a store-bought sauce, adding just a few extra ingredients transforms it into an incredibly flavorful dish. This recipe elevates a convenient base to something truly special, perfect for making your celebrations even more memorable.
Main Ingredients- 1.4kg beef short ribs, trimmed
- 1 medium onion
- 1 medium apple
- 3 Tbsp minced garlic
- 3 cloves ginger
- 1 Tbsp maesil cheong (plum extract)
- 2 Tbsp mirin (rice wine or cooking sake)
- 2/3 medium carrot
- 8 whole cloves garlic
- 6 red dates (jujubes)
Cooking Instructions
Step 1
[Crafting the Special Galbijjim Sauce] 1. In a blender, combine 1 onion, 1 apple (you can leave the skin on for extra flavor and nutrients), and 3 cloves of ginger. Blend until smooth. 2. Pour a store-bought Korean beef short rib sauce (or any good quality galbi sauce) into a large bowl. Add the blended onion-apple mixture, 3 tablespoons of minced garlic, 1 tablespoon of maesil cheong, and 2 tablespoons of mirin. Whisk everything together thoroughly until well combined. This homemade touch is key to achieving a deeper, more complex flavor profile. 
Step 2
[Preparing the Short Ribs: Removing Blood and Impurities] 1. Soak the beef short ribs in cold running water for at least 30 minutes to an hour, changing the water once or twice, to thoroughly remove any blood. 2. Rinse the soaked ribs under cold water a few times. 3. Bring a pot of water to a boil. Add the short ribs and blanch them for just 1-2 minutes. Immediately transfer them to a colander and rinse under cold water again to wash away any impurities. At this stage, you can trim any excessively large pieces of fat from the meat with kitchen shears for a cleaner final dish. 4. Place the prepared short ribs into the bowl with the sauce. Gently massage the sauce into the meat, ensuring each piece is well-coated. Let it marinate for at least 30 minutes, or preferably for an hour, to allow the flavors to deeply penetrate the meat. 
Step 3
[Cooking the Tender and Flavorful Galbijjim] 1. Transfer the marinated short ribs, along with the sauce, into a pressure cooker. Place over high heat and bring to a boil. 2. Once the pressure cooker starts to whistle and steam, reduce the heat to low and continue to cook for about 10-15 minutes. Using a pressure cooker will help tenderize the meat significantly. 3. Turn off the heat completely and let the pressure release naturally without opening the lid. This resting period allows the meat to become even more succulent and tender. 4. Once the pressure has fully subsided and it’s safe to open the lid, add the carrots (cut into bite-sized cubes), 8 whole cloves of garlic, and 6 red dates to the pot. Turn the heat back up to medium-high. Simmer and stir occasionally until the sauce has reduced to a nice glaze and coats the ribs. Cook until the meat is tender and the carrots are cooked through, being careful not to over-reduce the sauce. The ribs should be fork-tender, with the meat pulling away easily from the bone. 
