Delicious Korean Galbijjim Recipe | Tender Braised Beef Short Ribs

Today I’m introducing the Korean-style braised short ribs (Galbijjim) made by Gi Eun-se on the show Pyeonstorang.

Galbijjim is a traditional Korean dish, originally made by simmering veal shank with aromatics like onions and broth until tender.

In this version, Gi Eun-se prepares Galbijjim using beef short ribs.

Let’s take a look at the Galbijjim-style braised short ribs recipe.☺️

Preparing the materials

✅ Materials

• 1 kg beef short ribs

• 2 carrots

• 1 onion

• 2 stalks celery

• 5 cloves garlic

• A little flour

• 30 g butter

• Tomato paste 1 tbsp

• Whole peeled tomatoes 400 g

• A little dried parsley

• 1 bay leaf

• 4 tbsp tuna sauce

• 2 tbsp brewed soy sauce

• Salt

• Pepper

• Broth (used in place of the original liquid ingredient)

Recipe for Korean Galbijjim

2. Prepare the vegetables

Roll the sliced rib pieces tightly.

Season lightly with:

4. Sear the ribs

Remove the browned ribs and set aside.

5. Cook the vegetables

In the same pot, add the carrots, onions, celery, and minced garlic.

Season with:

• A little salt

• A little pepper

Sauté until the onions become translucent.

6. Combine and simmer

When the onions turn translucent, return the seared ribs to the pot.

Add:

Enough to submerge the ribs

Please pour some water.

Once it begins to boil, add:

• 4 tbsp tuna sauce

• 2 tbsp soy sauce

Cover with a lid and simmer over low heat for at least 1 hour.

After about 20 minutes, she checked the pot — it was bubbling nicely.

Stir occasionally so nothing sticks to the bottom.

cooked it for a total of 1 hour 30 minutes.

Finished Galbijjim

Korean-style braised short ribs, Galbijjim, is ready🙂

This dish is slowly simmered in a rich tomato-based sauce, making the flavor incredibly deep.

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It has a different charm compared to Italian-style braised short ribs —

a rich, savory taste with layers of tomato and aromatic vegetables.

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Delicious Korean Galbijjim Recipe | Tender Braised Beef Short Ribs 

Servings: 4 | Prep Time: 20 min | Cook Time: 1 hour 30 min | Total Time: ~2 hours

Ingredients

Beef & Vegetables

• 1 kg beef short ribs

• 1 onion, diced

• 2 carrots, diced (or half-moon & angled cuts)

• 2 celery stalks, sliced

• 5 garlic cloves, minced

Seasoning & Base

• Salt (to taste)

• Pepper (to taste)

• A little flour

• 30 g butter

• 1 tbsp tomato paste

• 400 g canned whole tomatoes

• A little dried parsley

• 1 bay leaf

• 4 tbsp tuna sauce

• 2 tbsp brewed soy sauce

• Broth — enough to cover the ribs

Instructions

1. Prepare the Ribs

   • Soak beef short ribs in cold water for 2 hours to remove excess blood.

   • Change the water every 30 minutes.

   • Pat dry.

2. Prep the Vegetables

   • Dice the onion.

   • Dice or slice the carrots as preferred.

   • Slice the celery thinly.

   • Mince the garlic.

3. Season the Ribs

   • Lightly season with salt and pepper.

   • Sprinkle a little flour.

   • If the rib meat is thin, roll it tightly to form thicker pieces.

4. Sear the Ribs

   • Heat a thick-bottomed pot over medium heat.

   • Add 30 g butter.

   • Sear the ribs on all sides until browned.

   • Remove and set aside.

5. Cook the Vegetables

   • In the same pot, add onion, carrot, celery, and garlic.

   • Season with a little salt and pepper.

   • Sauté until the onions become translucent.

6. Add Ribs & Sauce Base

   • Return the browned ribs to the pot.

   • Add tomato paste, whole tomatoes, and enough broth to cover the ribs.

   • Add dried parsley and a bay leaf.

7. Season & Simmer

   • Once it comes to a boil, add tuna sauce and soy sauce.

   • Cover and simmer over low heat for 1 to 1.5 hours, stirring occasionally.

8. Finish & Serve

   • Cook until the ribs are tender and the sauce is rich and flavorful.

   • Serve hot with rice or crusty bread.