Tender Braised Short Ribs (Galbi Jjim)
How to Make Delicious Korean Beef Short Rib Stew at Home
While the meat quantity might not seem substantial after accounting for the bones, adding plenty of vegetables makes this dish wonderfully hearty. Plus, the flavorful broth is perfect for making fried rice, so don’t discard it!
Main Ingredients- 1kg Beef Short Ribs
- 1/4 Small Pumpkin (Kabocha Squash)
- 1 Sweet Potato
- 1/2 Carrot
- 1/4 Broccoli
- 1/2 Onion
- 1 Cheongyang Pepper (optional, for mild heat)
Aromatics- 1 tsp Whole Peppercorns
- 1 slice Ginger
- 2 Bay Leaves
Seasoning Sauce- 1.5 cups Soy Sauce (Guk-ganjang or Jin-ganjang, or substitute 1 cup soy sauce + 2 cups water)
- 3 Tbsp Minced Garlic
- Pinch of Ground Black Pepper
- 1 Tbsp Sugar
- 1/2 cup Plum Extract (Maesilcheong)
- 1 tsp Whole Peppercorns
- 1 slice Ginger
- 2 Bay Leaves
Seasoning Sauce- 1.5 cups Soy Sauce (Guk-ganjang or Jin-ganjang, or substitute 1 cup soy sauce + 2 cups water)
- 3 Tbsp Minced Garlic
- Pinch of Ground Black Pepper
- 1 Tbsp Sugar
- 1/2 cup Plum Extract (Maesilcheong)
Cooking Instructions
Step 1
Begin by thoroughly soaking the beef short ribs in cold water to remove any blood. Changing the water two to three times during this process will help expedite the blood removal. Removing the blood is crucial for eliminating any gamey odor.
Step 2
After changing the water a couple of times, the ribs will look like this, typically after about 40 minutes.
Step 3
To tenderize the ribs and remove any remaining impurities, blanch them in boiling water. Avoid boiling for too long, as this can drain the flavor and juices. Just a quick boil until the water starts to bubble is sufficient. Discard the blanching water and carefully rinse each rib under running water, scrubbing away any congealed blood or impurities stuck to the bones.
Step 4
Now, we’ll start the main braising process. It’s often said that adding soy sauce too early can toughen the meat. To ensure tenderness, it’s best to add a sweetener first. That’s why we’re adding the plum extract (Maesilcheong) initially. I used about half a cup.
Step 5
Add the whole peppercorns, ginger slices, and bay leaves to the pot with the ribs to further neutralize any gamey odors. Cover the pot and simmer over medium-low heat for about an hour, or until the meat is very tender. We prefer our ribs extremely soft, so we cooked them for an hour. Adjust the cooking time based on your desired tenderness.
Step 6
While the ribs are braising, let’s prepare the seasoning sauce. It’s quite simple: combine 1.5 cups of your preferred soy sauce (or 1 cup soy sauce mixed with 2 cups water if you don’t have Korean soup soy sauce), 3 tablespoons of minced garlic, a pinch of ground black pepper, and 1 tablespoon of sugar. Mix well.
Step 7
Pour the prepared seasoning sauce into the pot with the ribs. Continue to simmer for another 30 to 40 minutes, allowing the sauce to reduce and the flavors to meld. Stir occasionally to ensure even coating.
Step 8
See how the sauce has thickened beautifully? At this point, the ribs should be incredibly tender – so tender that the meat easily falls off the bone.
Step 9
While the ribs were cooking, we prepped the vegetables. Feel free to use whatever you have on hand! I’ve prepared kabocha squash, carrot, sweet potato, onion, and broccoli. Other great additions include potatoes, jujubes (dates), chestnuts, or ginkgo nuts. Don’t worry if you don’t have all of them; the dish is delicious even with just the meat.
Step 10
Now, it’s time to add the prepared vegetables to the pot. Start with the harder vegetables like carrots, sweet potatoes, kabocha squash, and onion, as they take longer to cook. Add the thinly sliced Cheongyang pepper (if using) at this stage. It adds a subtle spiciness that perfectly balances the richness of the beef and eliminates any lingering gamey taste.
Step 11
You won’t need to add extra water, as the vegetables will release their own moisture, naturally adjusting the broth consistency. Once the vegetables are tender and cooked through, your delicious braised short ribs are ready to be enjoyed!
