Galbi Jjim (Korean Braised Short Ribs)
Few dishes feel as restorative as a pot of Galbi Jjim gently bubbling away. These Korean braised short ribs melt into the most savory sauce, deeply perfumed with pear, shiitake mushrooms, and slow-cooked aromatics. It’s the kind of meal you plan a lazy afternoon around, letting time do the heavy lifting while your kitchen fills with cozy aromas. When the ribs finally yield to the fork, it’s nothing short of celebratory.
If you love short ribs, this is a recipe worth savoring. Known as galbijjim or kalbi jjim, it’s a beloved Korean classic, and this version delivers all the depth, richness, and cozy appeal that make it so memorable.
Galbi Jjim Ingredients
The full ingredients list with measurements is included in the printable recipe card below. Here’s what you’ll need:
- Dried shiitake mushrooms – Add a deep, savory backbone to the sauce
- Asian pear – Brings natural sweetness and helps tenderize the meat
- Garlic
- Fresh ginger
- Soy sauce
- Naturally sweet rice syrup – Adds balance and gentle sweetness
- Anchovy-kelp stock – For a layered, umami-rich braising liquid
- Beef short ribs – Bone-in preferred for maximum flavor
- Salt and black pepper
- Gochugaru (Korean red pepper flakes) – Optional, for gentle heat
- Vegetable oil or sesame oil – For searing and sautéing
- Vegetables – Onion, celery, red chilies (optional), potatoes, and carrots
How to Make Galbi Jjim
Step 1: Prepare the Mushrooms
Soak the dried shiitake mushrooms in very hot water for 20–30 minutes, until fully rehydrated. Remove the stems, slice the caps, and reserve the soaking liquid—it’s packed with flavor.
Step 2: Make the Braising Base
In a food processor or blender, puree the Asian pear, garlic, and ginger until smooth. Transfer to a bowl and stir in the soy sauce, rice syrup, anchovy-kelp stock, and 1 cup of the reserved mushroom soaking liquid. This deeply savory mixture is the heart of the dish.
Step 3: Brown the Short Ribs
Preheat the oven to 325°F (163°C). Season the short ribs generously with salt, black pepper, and half of the gochugaru if using. Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the ribs for 2–3 minutes per side until well browned, working in batches if necessary. Set aside.
Step 4: Build the Flavor
In the same pot, add the onion, celery, and red chilies. Cook for 4–5 minutes, stirring occasionally, until softened and fragrant.
Step 5: Braise Low and Slow
Return the short ribs to the pot along with any accumulated juices. Add the sliced mushrooms and pour in the braising liquid. Sprinkle in the remaining gochugaru if you like a bit of heat. Cover and bake for 1 hour.
After the first hour, skim off any excess fat from the surface, cover again, and continue cooking for another hour, or until the meat is fork-tender and nearly falling off the bone. Cooking time may vary depending on the size of the ribs.
Step 6: Add the Vegetables
Once the ribs are tender, add the potatoes and carrots. Continue cooking uncovered for 15–20 minutes, until the vegetables are soft and the sauce has slightly thickened.
Serve hot and enjoy every bite.
Recipe Tips & Notes
- Deeper flavor: For even richer results, let the ribs cool once tender, then rest for several hours or overnight in the refrigerator. Reheat gently and continue with the vegetables—the flavors will be beautifully developed.
- Sauce texture: For a smoother sauce, remove the ribs once cooked, strain the solids from the liquid, then return everything to the pot before adding the vegetables.
Serving Galbi Jjim
Galbi jjim is best served hot, garnished simply with sliced green onions, toasted sesame seeds, and a pinch of chili flakes if desired. It’s wonderful spooned over steamed rice and pairs beautifully with classic Korean side dishes (banchan) like pickled radish or seasoned vegetables.
Storage & Leftovers
Leftover galbi jjim keeps well in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the oven. The dish also freezes very well for up to 3 months, making it a great make-ahead meal.
