Korean Braised Short Ribs Recipe (Beef Galbijjim)

Discover how to make tender, flavorful beef short ribs in this easy step-by-step recipe. Perfect for holidays, family meals, or any special occasion, this recipe is full of rich flavors without any complicated steps. Let’s get started!

Ingredients

Main Ingredients:

• 2 kg beef short ribs

• 1 onion

• 2 green onions

• 500 g Korean radish (mu)

• 1 red chili pepper

• 3 green chili peppers

• 2 rounds of cooking oil

Seasoning & Marinade:

• 4 tablespoons minced garlic

• 1/2 tablespoon minced ginger

• 100 ml sugar

• 200 ml soy sauce

• 3 tablespoons tuna extract

• 5 tablespoons vinegar

• 200 ml apple juice (replacing cooking wine)

• 800 ml water

• 238 ml pear juice

Step 1: Preparing the Short Ribs

1. Rinse the beef short ribs and soak in cold water for 2 hours, changing the water every 30 minutes to remove blood.

2. Once drained, set aside.

Step 2: Prepare the Vegetables

1. Slice 1 onion thinly.

2. Chop 2 green onions finely.

   

3. Cut radish into 2–3 cm thick pieces.

   

4. Slice red and green chili peppers; remove seeds if desired.

   

Tip: You can adjust the chili type depending on how spicy you like it.

Step 3: Making the Flavor Base

1. Heat a thick-bottomed pot and add 2 rounds of cooking oil.

2. Add onions and green onions, stir-fry on high heat until the green onion releases its aroma.

   

3. Add minced garlic (4T) and minced ginger (1/2T), stir until slightly golden.

   

4. Add 100 ml sugar, stir to dissolve and bring out natural juices.

   

5. Add 200 ml soy sauce and 3T tuna extract, boiling briefly to create a flavorful base.

   

Step 4: Cooking the Ribs

1. Add the drained beef short ribs into the pot and stir well.

2. Cook until the ribs are lightly seared and no blood remains.

3. 
   Pour in 5 tablespoons vinegar, which helps remove any meat odor and enhances umami.
   

4. Add 200 ml apple juice (instead of cooking wine), then 800 ml water to cover the ribs.

   

5. Add 238 ml pear juice, which helps tenderize the meat.

   

Step 5: Adding the Radish and Simmering

1. Place the radish pieces on top of the ribs.

   

2. Bring to a boil, then lower to medium heat and cover.

   

3. Simmer for 1 hour: after 50 minutes, add the green chili peppers and continue simmering for 10 more minutes.

   

4. If the broth is too much at the end, increase the heat briefly to reduce it slightly.

   

Tip: Skim off any foam during cooking to prevent unpleasant odors.

Step 6: Serving

1. Remove the radish from the pot and place on a serving plate.

2. Add the tender ribs on top, pour 2 ladles of sauce over, and garnish with sliced chili peppers for color.

   

3. Optional: Skim excess fat from the surface for a cleaner presentation and lighter taste.

Enjoy Your Meal!

This recipe produces tender, juicy, and richly flavored braised short ribs that are perfect for celebrations or a hearty family dinner. The pear juice and apple juice naturally tenderize the meat while giving it a subtle sweetness.