Galbi Jjim
Tender braised beef short ribs in a savory-sweet soy glaze with vegetables. A classic Korean comfort dish that braises low and slow in one pot until the meat falls off the bone.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 62g
Ingredients
- 2.5 lbs beef short ribs, bone-in
- ½ cup soy sauce
- 3 tablespoons brown sugar
- 6 cloves garlic cloves, minced
- 1 medium onion, cut into chunks
- 2 cups water
Instructions
- 1
Pat the beef short ribs dry with paper towels, pressing firmly on both sides until no moisture remains on the surface — this helps them brown better.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 3
Cut the onion in half lengthwise from root to tip, then cut each half crosswise into 2-inch chunks.
- 4
Set a large heavy-bottomed pot or Dutch oven over medium-high heat for 2 minutes until it is very hot.
- 5
Place the beef ribs meat-side down in the hot pot without any oil — let them sear for 3 minutes until the bottom surface turns dark brown and sticks slightly to the pot.
- 6
Flip each rib over using tongs and let the bone side sear for 2 more minutes until browned.
- 7
Pour in the soy sauce, brown sugar, water, minced garlic, and onion chunks; stir briefly to mix them around the ribs.
- 8
Bring the liquid to a rolling boil over medium-high heat — you will see large bubbles breaking the surface.
- 9
Reduce the heat to medium-low so the liquid is just simmering — you should see small gentle bubbles rising slowly.
- 10
Cover the pot with a lid and braise for 30 minutes until the beef is very tender and pulls easily away from the bone when you cut it with a fork.
- 11
Remove the lid carefully — steam will be very hot — and check that the beef shreds easily and the braising liquid has thickened slightly and coats the back of a spoon.
- 12
Divide the beef ribs and onion chunks between serving bowls, then ladle the braising liquid evenly over each portion.
Tools you’ll need
- paper towels
- chef's knife
- cutting board
- 5-quart Dutch oven or heavy-bottomed pot with lid
- tongs
- wooden spoon
- measuring cups
- measuring spoons
- serving bowls
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