Galbijjim
This Galbijjim is rich, glossy, and deeply aromatic, with tender beef short ribs braised alongside sweet pear, apple, garlic, and ginger. The broth reduces into a naturally sweet-savory glaze that clings to the meat and vegetables, delivering the comforting depth the dish is known for without soy.
Ingredients
Braised ribs
- 900 gbeef short ribs, English-cut
- 15 mlsesame oil
- 150 gonion, thickly sliced
- 150 gcarrot, cut into large chunks
- 700 mlwater
Aromatic braising base
- 120 gAsian pear, peeled and chopped
- 100 gapple, peeled and chopped
- 25 ggarlic cloves
- 20 gfresh ginger, sliced
- 30 gspring onion, chopped
- 20 gdate paste
- 15 mlapple cider vinegar
- 6 gsea salt
- 2 gblack pepper
Finish and garnish
- 6 gsesame seeds
- 10 gspring onion, thinly sliced
Instructions
- 1
Pat the beef short ribs dry. Peel and chop the pear and apple, slice the ginger, chop the garlic and spring onion, slice the onion thickly, and cut the carrot into large chunks. Keeping the vegetable pieces fairly large helps them hold their shape during braising.
- 2
Blend the pear, apple, garlic, ginger, chopped spring onion, date paste, apple cider vinegar, sea salt, black pepper, and 200 ml of the water into a smooth aromatic braising base. The fruit adds body and natural sweetness that replaces the soy-based seasoning used in more common versions.
- 3
Heat a heavy pot or pressure cooker over medium-high heat. Add the sesame oil, then sear the short ribs for 2-3 minutes per side until well browned. Work in batches if needed so the pot is not crowded; good browning builds the braise's flavor.
- 4
Add the thickly sliced onion and carrot to the pot and cook for 2 minutes, stirring to coat them in the rendered fat and pick up the browned bits on the bottom.
- 5
Pour in the blended braising base and the remaining 500 ml water. Return all ribs to the pot. Bring to a boil, scraping the bottom well, then reduce to a gentle pressure-cook setting and cook under pressure for 30 minutes. If using a regular pot, simmer covered for about 1 hour 45 minutes, which will exceed the target time. For a 60-minute recipe, pressure cooking is the realistic method.
- 6
Let the pressure release naturally for 10 minutes, then open the pot. Check that the ribs are tender and the meat yields easily when pierced; if not, simmer uncovered for 5 more minutes. Skim excess fat from the surface if desired.
- 7
Simmer uncovered for 5-8 minutes to lightly reduce the broth to a glossy glaze that coats the ribs and vegetables. Taste and adjust seasoning with a pinch more salt if needed.
- 8
Transfer the ribs, carrots, and onions to warm bowls and spoon over the reduced braising liquid. Sprinkle with sesame seeds and sliced spring onion just before serving.
Nutrition per serving
Notes
- •For the best 60-minute result, use a stovetop or electric pressure cooker; traditional stovetop braising takes much longer.
- •English-cut short ribs are the most practical choice here because they cook faster than very thick flanken-style sections in a braise.
- •If you want a slightly deeper savory note while staying soy-free and paleo, add 5 ml fish sauce only if your diet allows it; it is omitted here to keep the recipe aligned with the brief.
- •This pairs well with steamed cauliflower rice or sautéed greens.
Background
Galbijjim is a classic Korean braised short rib dish traditionally associated with festive meals, family gatherings, and special occasions. Older versions often use soy sauce, pear, garlic, and aromatics to create a glossy, deeply savory braising liquid. This adaptation keeps the dish's characteristic fruit-based tenderness and richness while remaining soy-free and paleo-oriented.
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