Authentic Korean Galbijjim: Braised Beef Short Ribs Recipe

Ingredients

1.5 pounds of beef short ribs
1 large Korean radish (mu), about 1.5 pounds
10 cloves of garlic
1 medium onion
1/3 cup of soy sauce
2 tablespoons of sugar
2 tablespoons of honey
2 tablespoons of rice wine (mirin)
1 tablespoon of sesame oil
1/2 teaspoon of black pepper
4 cups of water
2-3 large green onions
10 dried jujubes (daechu)
10 chestnuts
1 tablespoon of sesame seeds

Steps and instructions

Soak the beef short ribs in cold water for about an hour to remove any blood and impurities. Change the water a few times during soaking.
While the ribs are soaking, prepare the other ingredients. Peel the radish and cut it into large pieces. Peel the garlic and onion. Chop the green onions.
After the ribs have soaked, rinse them under cold water and put them in a large pot. Add enough water to cover the ribs and bring to a boil. Boil for about 10 minutes to blanch the ribs. Discard the water and rinse the ribs under cold water again to remove any remaining impurities.
In the same pot, add the clean ribs, radish, garlic, onion, soy sauce, sugar, honey, rice wine, sesame oil, and black pepper. Add 4 cups of water and bring to a boil. Once boiling, reduce to a simmer and cover the pot. Simmer for about 1.5 hours, until the ribs are tender.
While the ribs are simmering, prepare the jujubes and chestnuts. Rinse the jujubes and remove the seeds. Peel the chestnuts.
After the ribs have simmered for 1.5 hours, add the jujubes, chestnuts, and green onions to the pot. Simmer for another 30 minutes, until the jujubes and chestnuts are soft.
Finally, sprinkle the sesame seeds over the dish before serving.

Tools for making

Cutting board - A sturdy surface for chopping and preparing ingredients.
Knife - A sharp knife for cutting the beef short ribs, radish, onion, and green onions.
Pot - A large pot for boiling and simmering the galbijjim.
Measuring cups - To accurately measure the soy sauce, sugar, honey, rice wine, and water.
Wooden spoon - For stirring and mixing the ingredients in the pot.
Tongs - To handle the beef short ribs and transfer them in and out of the pot.
Strainer - To rinse the beef short ribs and strain the blanching water.
Peeler - For peeling the Korean radish and chestnuts.
Saucepan - To blanch the beef short ribs.

Recipe variations

Replace beef short ribs with pork ribs or chicken for a different flavor.
For a vegetarian version, substitute the meat with tofu or tempeh.
Add vegetables like carrots, potatoes, or mushrooms to the dish.
Experiment with different seasonings such as ginger, gochujang (Korean red pepper paste), or chili flakes for a spicier version.
Try using beef broth or vegetable broth instead of water for a richer broth.
For a sweeter taste, increase the amount of sugar or honey in the marinade.
Include other herbs and spices like bay leaves, star anise, or cinnamon to add complexity to the dish.
Adjust the cooking time to make the meat more tender or to achieve a firmer texture.
Serve the galbijjim with steamed rice or noodles for a complete meal.
For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.

Recipe overview

Galbijjim is a traditional Korean dish that is sure to impress. It's a hearty stew made from beef short ribs, which are slow cooked until tender, along with a variety of other flavorful ingredients such as Korean radish, garlic, onion, soy sauce, and honey. This recipe also includes traditional Korean ingredients such as jujubes and chestnuts which add a unique texture and flavor. The process involves soaking and blanching the ribs to remove impurities, simmering the ingredients to perfection, and garnishing the dish with sesame seeds for a touch of added texture. With preparation and cooking time combined, expect this dish to take about 3 hours to complete. But trust us - the delicious result is definitely worth the wait!

Common questions

Can I use a different cut of beef?
While beef short ribs are traditionally used for Galbijjim, you can also use beef chuck or beef brisket as an alternative.
Can I use a substitute for Korean radish?
If Korean radish (mu) is not available, you can substitute it with daikon radish.
Can I use a different sweetener instead of honey?
Yes, you can use maple syrup or brown sugar as a substitute for honey.
Can I make this recipe vegetarian or vegan?
To make a vegetarian version, you can replace the beef with tofu or seitan, and use vegetable broth instead of water. For a vegan version, omit the honey or use a plant-based sweetener.
How can I adjust the spiciness level?
If you prefer a spicier Galbijjim, you can add red pepper flakes (gochugaru) or gochujang to the marinade. Adjust the amount according to your desired level of spiciness.
Can I prepare this dish in advance?
Yes, Galbijjim can be prepared in advance. You can cook the dish ahead of time and reheat it before serving. The flavors tend to develop and improve when the dish is allowed to sit for a few hours or overnight.

Serving dishes and utensils

Large pot - A large pot is needed to cook the Galbijjim.
Knife - A knife is essential for cutting the radish, garlic, onion, and green onions.
Cutting board - A cutting board provides a sturdy surface for chopping and cutting ingredients.
Strainer - A strainer is useful for rinsing the ribs and removing impurities.
Measuring cups - Measuring cups are needed to accurately measure the soy sauce, sugar, honey, rice wine, and water.
Spatula or tongs - Spatula or tongs can be used to handle and turn the ribs while cooking.
Serving platter - A serving platter is helpful for presenting and serving the Galbijjim.

Origin stories

Galbijjim, a timeless and cherished dish in Korean culinary tradition, has humble yet profound roots. This dish of braised beef short ribs is believed to have originated during the Joseon Dynasty (1392-1910), initially prepared exclusively for the royal table and honored guests. The ribs, deemed the most prized part of the cow, were meticulously prepared and cooked to perfection, symbolizing the utmost respect and hospitality. As time passed, this regal entree spread beyond the palace walls, making its way into the hearts and homes of the common people. Today, Galbijjim has become a quintessential Korean comfort food, commonly prepared for cherished family gatherings and festive celebrations. Its rich flavors and tender textures continue to narrate the tale of a dish that started as a royal banquet centerpiece, and has now become a beloved staple in every Korean household.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.