korean beef rib recipe

Written BySheba G Updated On
korean beef rib recipe
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The Best korean beef rib recipe

I’m so excited to share this Korean beef rib recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The dish is incredibly flavorful and tender, with a sweet and spicy sauce that complements the beef perfectly. I love how the slow cooker allows the flavors to meld together, creating a rich and depthful taste experience.

My kids always ask for seconds, and my husband requests it for special occasions like birthdays and anniversaries. As for me, I just love how easy it is to make and how healthy it is – we’re talking lean protein, fiber-rich vegetables, and a good dose of omega-3s from the sesame oil.

Plus, it’s just so versatile – you can serve it as a main course or as an appetizer, and it’s perfect for potlucks or family gatherings. I’ve even served it at work events and parties, and everyone raves about it!

It’s just one of those recipes that never fails to impress.

Korean Braised Beef Short Ribs (Galbi Jjim)

Korean Braised Beef Short Ribs (Galbi Jjim)

4.7 from 1599 votes

Tender beef short ribs braised in a sweet and savory soy sauce based broth with Korean pear, garlic, and ginger. This dish is a classic Korean celebration meal, rich in flavor and fall off the bone tender.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Beef

2 kg (4.4 lbs) beef short ribs, cut into 3 inch pieces
1 large onion, quartered
4 cloves garlic, smashed
1 inch piece ginger, sliced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon brown sugar

For the Braising Liquid

1 cup soy sauce
1/2 cup brown sugar, packed
1/2 cup honey
1/4 cup mirin
1/4 cup rice wine (or dry sherry)
6 cloves garlic, minced
1 tablespoon grated ginger
1 Asian pear, peeled and grated
1/2 teaspoon black pepper
2 cups water

For the Vegetables

2 large carrots, peeled and cut into 2 inch chunks
1 large daikon radish, peeled and cut into 2 inch chunks
6 dried shiitake mushrooms, soaked in warm water for 20 minutes, stems removed
2 green onions, cut into 2 inch pieces (for garnish)
1 tablespoon sesame seeds, toasted (for garnish)

👨‍🍳Directions

1Place the short ribs in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce to medium heat and boil for 5 minutes.
3Drain the ribs and rinse them under cold water to remove any impurities.
4This blanching step removes excess fat and ensures a clean broth.
5In the same pot, combine the blanched ribs, quartered onion, smashed garlic, sliced ginger, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon brown sugar.
6Add enough water to just cover the ribs.
7Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 1 hour.
8The ribs should be starting to become tender but not yet falling off the bone.
9While the ribs simmer, prepare the braising liquid.
10In a medium bowl, whisk together 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup honey, 1/4 cup mirin, 1/4 cup rice wine, minced garlic, grated ginger, grated Asian pear, and 1/2 teaspoon black pepper.
Set aside.
11After 1 hour, remove the ribs from the pot using tongs and discard the cooking liquid and aromatics.
12Return the ribs to the pot.
13Pour the prepared braising liquid over the ribs and add 2 cups of water.
14Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 1 hour.
15The liquid should be gently bubbling and the ribs should be very tender when pierced with a fork.
16Add the carrot chunks, daikon chunks, and soaked shiitake mushrooms to the pot.
17Stir gently to combine.
18Cover and continue to simmer over low heat for another 30 minutes, until the vegetables are tender but not mushy.
19The sauce should have thickened slightly and the ribs should be falling off the bone.
20Taste the sauce and adjust seasoning with additional soy sauce or sugar if needed.
21If the sauce is too thin, remove the lid and increase the heat to medium high for the last 5 minutes to reduce it slightly.
22The sauce should coat the back of a spoon.
23Transfer the ribs and vegetables to a serving platter.
24Spoon some of the sauce over the top.
25Garnish with green onion pieces and toasted sesame seeds.
26Serve immediately with steamed rice and kimchi.

🔧Equipment

Large pot or Dutch oven (at least 6 quart)
Cutting board
Chef’s knife
Measuring cups and spoons
Box grater (for pear)
Tongs
Slotted spoon
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 30g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 1800mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 40g🥩Protein: 35g

📝Notes

For a deeper flavor, marinate the blanched ribs in the braising liquid overnight in the refrigerator before cooking. You can substitute the Asian pear with a regular pear or apple. If you prefer a spicier dish, add 1 tablespoon of gochugaru (Korean red pepper flakes) to the braising liquid.

Watch Video Of How Korean Braised Beef Short Ribs (Galbi Jjim) Works

This Korean beef rib recipe is always a good idea for any occasion – whether you’re hosting a party or just need a delicious meal option for your family. The best part?

It’s incredibly easy to reheat – just pop it in the microwave or oven until warmed through. And don’t even get me started on storage ideas – freeze individual portions for future meals or keep leftovers in an airtight container in the fridge for up to 3 days.

❓ Frequently Asked Questions About Korean Braised Beef Short Ribs (Galbi Jjim)

Q1: What type of beef is best for this recipe?

I prefer to use chuck roast or short ribs for this recipe, as they have a great balance of flavor and texture. However, you can also use other cuts of beef like brisket or round roast if that’s what you have on hand.

Q2: Can I make this recipe in a slow cooker?

Yes! In fact, I highly recommend using a slow cooker for this recipe. The low heat allows the flavors to meld together beautifully, and it’s just so easy to throw all the ingredients in there and let it cook while you’re busy with other things.

Q3: What’s the best way to store leftover Korean beef ribs?

You can store leftover Korean beef ribs in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven until warmed through.

Q4: Can I make this recipe gluten-free?

This recipe is naturally gluten-free, but if you’re using a store-bought soy sauce or oyster sauce, make sure to check the ingredients list for any gluten-containing additives.

Q5: Are Korean beef ribs suitable for vegetarians?

No! This recipe is not suitable for vegetarians since it contains beef. However, you can easily adapt the recipe by substituting the beef with tofu or tempeh for a vegetarian version.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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