koreanbeefbraisedclassicdinneradvancedsoysesame

Galbi Jjim

Name: Galbi Jjim
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: Korean
Ingredients: 800 g beef short ribs, English-cut; 250 g Korean radish, peeled; 120 g fresh shiitake mushrooms; 80 g carrot; 30 g spring onion; 120 g Asian pear, peeled and grated; 70 ml light soy sauce; 350 ml water; 20 g brown sugar; 20 g garlic, finely minced; 10 g fresh ginger, finely grated; 10 ml toasted sesame oil; 30 ml rice wine; 1 g black pepper; 6 g toasted sesame seeds

Galbi jjim is rich, glossy, and deeply savory, with tender beef short ribs braised in a soy-pear sauce until succulent. Korean radish turns sweet and silky in the braising liquid, while shiitake mushrooms add earthy depth and sesame brings a warm nutty finish.

2 servings

962 kcal

Korean

Ingredients

Beef and vegetables

800 gbeef short ribs, English-cut
250 gKorean radish, peeled
120 gfresh shiitake mushrooms
80 gcarrot
30 gspring onion

Braising sauce

120 gAsian pear, peeled and grated
70 mllight soy sauce
350 mlwater
20 gbrown sugar
20 ggarlic, finely minced
10 gfresh ginger, finely grated
10 mltoasted sesame oil
30 mlrice wine
1 gblack pepper

Finishing

6 gtoasted sesame seeds

Instructions

1
Trim any large excess surface fat from the beef short ribs. Cut the Korean radish into 3 cm chunks, halve large shiitake mushrooms, cut the carrot into thick bite-size pieces, and slice the spring onion finely on the bias for garnish.
2
In a bowl, combine the grated Asian pear, light soy sauce, water, brown sugar, garlic, ginger, toasted sesame oil, rice wine, and black pepper. Stir until the sugar is dissolved. The pear helps tenderize and sweeten the braise, so distribute it evenly.
3
Place the beef short ribs in a wide heavy pot in a single snug layer if possible. Pour in the braising sauce and bring to a boil over medium-high heat. As soon as it boils, skim off the foam carefully for a cleaner-tasting sauce.
4
Lower to a steady gentle simmer, cover partially, and braise for 30 minutes, turning the ribs once or twice so they cook evenly. The liquid should bubble lazily, not boil hard, to keep the meat tender.
5
Add the radish and carrot to the pot. Continue braising, partially covered, for 12 minutes. The radish should begin to turn translucent at the edges while still holding its shape.
6
Add the shiitake mushrooms and continue braising for 8 to 10 minutes more, uncovered if the sauce needs reducing. The ribs are ready when a skewer slips in with little resistance and the sauce is glossy enough to lightly coat the meat and vegetables.
7
Taste and adjust by reducing a minute or two more if you want a deeper glaze. Spoon the ribs, radish, and mushrooms into warm bowls, coat with sauce, and finish with sliced spring onion and toasted sesame seeds before serving.

Nutrition per serving

962 kcal

Calories

52g

Protein

29g

Carbs

66g

Fat

Fiber

Notes

•For a true restaurant-style finish within 60 minutes, use English-cut short ribs about 1.5 cm thick; thicker flanken or large bone-in blocks need longer braising.
•If you have time, soaking the ribs in cold water for 20 minutes before cooking will draw out more blood and give an even cleaner broth, but it is optional here to meet the time limit.
•Serve with steamed short-grain rice and a simple kimchi or namul side dish.
•If the sauce reduces too quickly before the meat is tender, add 30 to 50 ml more water at a time and keep simmering gently.

Background

Galbi jjim is a traditional Korean braised rib dish often prepared for celebrations, holidays, and family gatherings. It is known for its savory-sweet seasoning built from soy sauce, aromatics, and fruit, with regional and household variations ranging from mild to spicy. The classic version emphasizes tender beef, glossy sauce, and beautifully braised vegetables.

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