Korean Beef Stew (Galbi Jjim-Style)

There are some dishes that make the whole kitchen smell amazing long before dinner is ready, and this Korean beef stew is definitely one of them.

Beef short ribs are slowly simmered until the meat is so tender that it practically falls from the bone. The broth is rich, savory, slightly sweet, and pleasantly spicy from gochujang and gochugaru. It is the kind of meal that feels even better when served with a bowl of steaming white rice.

At home, this is the sort of dish that gets requested again and again. The longer it cooks, the more tender the beef becomes and the deeper the flavor gets.

For this version, the rice wine has been left out and the recipe uses an alcohol-free approach. When buying gochujang and soy sauce, check the ingredient label of your chosen brand if you want to avoid alcohol-containing products.

Ingredients

For the beef stew

• 1.5 kg (3.3 lb) beef short ribs
• 1 whole garlic bulb, cloves separated
• 1 large red onion, roughly chopped
• 1 thumb-sized piece of fresh ginger, sliced
• 2 bay leaves
• 3–4 tablespoons gochujang
• 1 tablespoon gochugaru (Korean red pepper flakes), or adjust to taste
• 1/2 cup soy sauce
• 1/4 cup additional soy sauce, such as Kikkoman, if desired
• 1/2 cup white sugar
• 1 tablespoon sesame oil
• 1 teaspoon fish sauce
• 1 tablespoon rice vinegar, optional
• 1 Thai chili or other hot chili, deseeded and sliced
• Water, as needed

For serving

• 1 tablespoon toasted sesame seeds
• Sliced leeks or green onions
• Steamed white rice
• Mung bean sprouts
• Kimchi

How to Make Korean Beef Stew

1. Boil the beef

Place the beef short ribs in a large pot and add enough water to completely cover them.

Bring the water to a boil and let the beef cook for several minutes. You will notice foam and impurities rising to the surface.

Skim this off with a spoon and discard it.

2. Add the seasonings

Once the broth has been skimmed, add the garlic, red onion, ginger, bay leaves, gochujang, gochugaru, soy sauce, sugar, sesame oil, fish sauce, and sliced chili.

If using rice vinegar, add it here as well.

Give everything a good stir and bring the stew back to a gentle boil.

3. Let it simmer

Lower the heat, cover the pot, and let the beef simmer gently for about 2 to 3 hours.

This is definitely not a recipe to rush. Keep the heat low and let the beef slowly become tender.

Check the pot occasionally and add more water if needed. This stew should have plenty of flavorful broth rather than becoming dry.

4. Adjust the flavor

When the beef is almost falling off the bone, taste the broth.

You can add a little more sugar for sweetness, soy sauce for saltiness, or gochugaru for extra heat.

Remember that the flavors will become more concentrated as the stew continues to cook, so make small adjustments.

5. Finish and serve

Once the beef is beautifully tender, remove the bay leaves.

Transfer the stew to a large serving bowl and sprinkle generously with toasted sesame seeds. Finish with sliced leeks or green onions.

Serve hot with steamed white rice, mung bean sprouts, and kimchi.

A Few Tips for Better Beef Stew

Don't rush the cooking. Short ribs become wonderfully tender when cooked slowly. If the beef is still chewy after two hours, simply give it more time.

Keep enough broth in the pot. This stew is meant to be spooned over rice, so don't let all the liquid cook away.

Control the heat. Gochujang already brings some spice, and gochugaru adds more. Start with less if you prefer a milder stew and increase it toward the end.

Taste before adding extra salt. Soy sauce and fish sauce are both salty, so you may not need any additional salt.

For a cleaner broth, you can blanch the short ribs first, drain and rinse them, then start the stew with fresh water. This takes an extra step but gives you a clearer finished broth.

What to Serve With Korean Beef Stew

A bowl of hot white rice is almost essential. The rice soaks up that rich, spicy-sweet broth beautifully.

For something fresh and crunchy, serve the stew with mung bean sprouts or a simple Korean vegetable side dish. Kimchi also makes a great contrast to the rich beef.

Can I Make This Without Rice Wine?

Absolutely. The original version uses rice wine, but it isn't necessary for a delicious stew.

For an alcohol-free version, simply leave it out or use 1 tablespoon rice vinegar for a little brightness. The long cooking time and combination of beef, gochujang, soy sauce, garlic, ginger, and sesame oil provide plenty of flavor on their own.

For the same reason, check the labels of your gochujang and soy sauce if you specifically need products without alcohol-containing ingredients.

Why You'll Love This Recipe

This Korean beef stew takes a little patience, but most of the cooking time is hands-off. Once everything is in the pot, you mainly need to let the gentle simmer do its job.

The result is tender beef, a deeply flavored broth, and a meal that tastes even better with rice underneath it.

If you enjoy Korean comfort food, this is one to keep in your regular dinner rotation.