Sweet & Savory Braised Beef Short Ribs
The Ultimate Korean Beef Short Rib Stew Recipe for Any Occasion
Experience the melt-in-your-mouth tenderness and rich, savory-sweet sauce of this homemade Korean braised beef short ribs (Galbi Jjim). Perfect for holidays, special gatherings, or just a comforting family meal.
Main Ingredients- 2kg Beef Short Ribs (cut for stew)
- 600g Korean Radish (Moo) (about 1/3 medium)
- 200g Carrot (about 1 medium)
- 300g Onion (about 1 medium)
- 10 Jujubes (seeds removed)
- 10 Ginkgo Nuts (shelled)
- 3 cups (600ml) Broth (anchovy-kelp broth or rice water)
- 3 Bay Leaves
- 30 Whole Peppercorns
- 3 Tbsp Cheongju (rice wine) or Soju (for soaking)
Braising Sauce Ingredients- 1 stalk Green Onion (finely chopped)
- 3 Tbsp Minced Garlic
- 10 Tbsp Soy Sauce (Guk-ganjang, not regular)
- 4 Tbsp Brown Sugar (adjust to taste)
- 3 Tbsp Cheongju (rice wine) or Mirin
- 2 Tbsp Mirin (or another rice wine)
- 3 Tbsp Sesame Oil
- 1/3 Tbsp Black Pepper Powder (or ground pepper)
- 1/3 Tbsp Ginger Powder (or 1/2 Tbsp fresh ginger juice)
- 1 cup (200ml) Pear Juice (from a bottle of Korean pear drink)
- 1 stalk Green Onion (finely chopped)
- 3 Tbsp Minced Garlic
- 10 Tbsp Soy Sauce (Guk-ganjang, not regular)
- 4 Tbsp Brown Sugar (adjust to taste)
- 3 Tbsp Cheongju (rice wine) or Mirin
- 2 Tbsp Mirin (or another rice wine)
- 3 Tbsp Sesame Oil
- 1/3 Tbsp Black Pepper Powder (or ground pepper)
- 1/3 Tbsp Ginger Powder (or 1/2 Tbsp fresh ginger juice)
- 1 cup (200ml) Pear Juice (from a bottle of Korean pear drink)
Cooking Instructions
Step 1
The first crucial step for delicious Galbi Jjim is removing the blood. Soak the 2kg of beef short ribs in cold water for about 1 hour, changing the water once or twice if possible, to thoroughly remove any blood.
Step 2
After soaking, pat the ribs dry with paper towels. To help the sauce penetrate deeply, score the ribs by making several shallow cuts across the meat, going against the grain. This ensures tenderness and flavor absorption.
Step 3
In a large pot, add enough water to generously cover the ribs. To eliminate any gamey odors and tenderize the meat, add 30 whole peppercorns, 3 bay leaves, and 3 Tbsp of Cheongju. Bring to a boil over high heat, then let it simmer for 3-5 minutes. After this initial boil, discard the water and remove the ribs. This blanching process cleans the ribs and helps tenderize them.
Step 4
Rinse the blanched ribs thoroughly under cold running water to remove any remaining impurities. Strain the cooking liquid from the pot and set it aside; this flavorful broth will be used later to enrich the Galbi Jjim.
Step 5
Now, let’s prepare the savory braising sauce. In a mixing bowl, combine the finely chopped green onion (1 stalk), minced garlic (3 Tbsp), soy sauce (10 Tbsp), brown sugar (4 Tbsp), Cheongju or Mirin (3 Tbsp), Mirin (2 Tbsp), sesame oil (3 Tbsp), black pepper powder (1/3 Tbsp), ginger powder (1/3 Tbsp), and the pear juice (1 cup/200ml). Whisk everything together until well combined.
Step 6
Prepare the radish (Moo) and carrots for a tender, sweet addition. Cut them into large, bite-sized pieces (about 1.5-2 inches) and round off the sharp edges. This prevents them from breaking apart during cooking and maintains an appealing shape.
Step 7
Slice the onion into thick strips. The natural sweetness of the onions will add another layer of flavor to the braised ribs.
Step 8
Place the cleaned ribs into the prepared sauce and gently toss to coat each piece evenly. Marinate for at least 10 minutes, or preferably longer in the refrigerator, to allow the flavors to meld beautifully.
Step 9
Assemble the Galbi Jjim in a heavy-bottomed pot. Start by creating a bed of sliced onions at the bottom. Arrange the marinated ribs on top of the onions, followed by the prepared radish and carrots. Pour any remaining marinade from the bowl over the ribs and vegetables.
Step 10
Pour the reserved broth (3 cups/600ml) from the initial blanching step into the pot. The liquid should come up to about halfway the height of the ingredients.
Step 11
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for 30 minutes. It’s important to check occasionally to ensure the ribs aren’t sticking or burning.
Step 12
After 30 minutes, uncover the pot and add the prepared radish, carrots, jujubes, and ginkgo nuts. Cover again and continue to simmer for another 20 minutes. Finally, remove the lid and let the Galbi Jjim simmer gently over low heat for about 10 more minutes, allowing the sauce to thicken and become glossy. Serve hot and enjoy this incredibly flavorful dish!
