How to Make Korean Braised Beef Short Ribs (Galbijjim)

Soaking and blanching removes excess blood and gives the dish a cleaner flavor.

1. Soak ribs in cold water for 1 hour to draw out blood.

2. Bring a pot of water to a boil.

3. Add ribs and parboil for 6 minutes.

4. Rinse under cold water to remove foam, impurities, and extra fat.

💡 Tips:

• Boil until the bone area no longer releases red juices.

• Score the meat lightly across the grain for extra tenderness.

In a large bowl, mix:

• Soy sauce

• Grated pear

• Brown sugar

• Apple juice (or vinegar + pinch of sugar)

• Corn syrup

• Minced green onion

• Garlic

• Ginger juice

• Black pepper

Stir until the sauce is well combined and smooth.

• Cut radish into large bite-size chunks.

• Round the edges of each piece with your knife.

💡 This prevents the radish from breaking and keeps the broth clear.

• Cut onion and green onion into large pieces.

• Remove stems from red & green chilies and slice lengthwise.

• Slice king oyster mushrooms, keeping their natural shape.

💡 Green chili helps reduce any heaviness and adds fragrance.

1. Place the blanched ribs into a large pot.

2. Add the braising sauce and 800 ml water.

3. Add onion and radish pieces.

4. Bring to a boil, then reduce to medium heat.

5. Simmer for 40 minutes, skimming off excess fat as needed.

💡 Removing floating oil makes the sauce glossy and clean.