Galbi Jjim 갈비찜 (Korean Braised Short Ribs)

Galbi Jjim (also spelled kalbi jjim) is one of the most popular dishes served for Seollal, Korean Lunar New Year. In my version of sweet and savory galbi jjim, short ribs are seared and braised in soy sauce with scallions, sugar, honey, and mirin. A purée of onions, ginger, and lots of garlic bring depth and complexity, while an Asian pear both sweetens and tenderizes the meat.

When the short ribs are close to falling off the bone, carrots, daikon, and dried shiitake mushrooms are added. Garnish it with scallions and sesame oil. The brothy sauce reduces to a perfect consistency for spooning over rice, a must-have accompaniment for this dish.

Galbi jjim is a dish reserved for special occasions. When you consider the cost of the short ribs, it’s certainly not a dish most people can often indulge in. While most braises are reserved for winter, Korean restaurants serve galbi jjim year-round.

It’s very much a weekend affair, something to make when you have the time to peek in on a 2-hour braise. It’s a dish for when you have company. This recipe makes a generous portion that can feed 8 to 10 guests when served with lots of rice, so feel free to cut the recipe in half.

The Short Ribs

Short ribs come in two standard cuts: English-cut and flanken-style. English-cut ribs are long rib bones encased with a generous amount of meat. They are also called beef spare ribs.

Flanken-style ribs are 1/2-inch-thick strips of meat with several crosscuts of bones in each strip. They are also known as LA-style ribs for Los Angeles, the city where Korean immigrants started to use them for a BBQ dish called galbi. This cut is often found at Korean markets.

The ribs used for galbi jjim are cut shorter than the standard English-cut short ribs. They’re short and stocky, 1 1/2 to 2 inches wide and 2 1/2 to 3 inches high.  

If you can’t get to a Korean market, ask your butcher to cut English-cut ribs crosswise into halves or thirds. If you can find thicker flanken-style ribs, cut the ribs so there is one bone in each portion.

Regardless of the cut, look for ribs that are meaty, well-marbled, and not too fatty. If you’d rather not deal with bones when eating the ribs, use boneless short ribs. Note that they will take a little less time to cook.

How to Prepare the Short Ribs

My version of galbi jjim veers from the traditional practice of soaking and blanching the ribs before cooking them. It’s a technique often used to make stocks or broths—it helps clean away the blood and impurities. Although I find this necessary for stocks and broths, I don’t find it necessary for a highly seasoned dish like galbi jjim.

I simply sear the short ribs on all sides until they are browned, before adding the rest of the ingredients.

The Vegetables

This recipe is a simplified version of galbi jjim. Potatoes, chestnuts, large red dates called jujubes, and ginko nuts are traditionally used, but they each require their own preparation, which can be overwhelming. I use carrots, daikon, and dried shiitake mushrooms, which are standard and more accessible.

Dried shiitake mushrooms (also called dried black mushrooms) are readily available at Korean and other Asian markets. They’re often found wrapped on plastic trays or in plastic boxes. Look for mushrooms with thick caps and clean edges that curl under, as opposed to thin flat ones. They’re meatier and will plump up nicely in the braise.

I prefer to add the vegetables after the ribs have braised for about 1 1/2 hours. That way their flavors aren’t muddled in the cooking liquid and they don’t get mushy.

The Purée

A purée of Asian pear, onions, garlic, and ginger is a common Korean marinade. It both flavors and tenderizes the meat. Bosc pears or crisp sweet apples (such as Honeycrisp, Fuji, and Gala) can be used instead of Asian pear.

Variations

If you’d like to make a more traditional galbi jjim, you can add the following ingredients, all of which can be found at Korean markets:

• Jujubes (dried red dates): I throw them in whole rather than pitting them. They both flavor the braising liquid and can be eaten (sans the pit).
• Gingko nuts: I haven’t used gingko nuts, but I’ve heard they can be purchased frozen. You would need to shell them before adding them to the braise.
• Chestnuts: If I have roasted chestnuts that come in foil packets, I’ll throw them in. They can be found in the produce or kosher section of some supermarkets or in the dry goods section of Asian markets.

Rice is a Must

Galbi jjim is always served with plenty of cooked rice. Round out the meal with your favorite sautéed vegetables and banchan, like kimchi and siguemchi namul.

Storage Instructions

Like many braised dishes, Galbi jjim tastes even better the next day, and the next. If reheating a large batch, place it in a pot over medium-high heat until it comes to a boil, then reduce the heat to simmer until the meat is warmed through. A microwave works fine if you’re reheating a portion or two. It’ll keep in the fridge for three days.

You can freeze it for up to two months. Thaw it prior to reheating.

More Meaty Braises to Try

• Osso Buco
• Rabbit Braised in Belgian Ale
• Herb Marinated Braised Lamb Shanks
• Beer Braised Chicken and Onions
• Braised Turkey Legs