The Ultimate Braised Beef Short Ribs (Galbijjim)

Galbijjim is the undisputed king of Korean holiday feasts. Whether it is a birthday or a special family gathering, these sweet, savory, and melt-in-your-mouth tender short ribs are a showstopper. Here is the ultimate guide to making perfect Galbijjim every time.

Essential Ingredients

  • Beef Short Ribs: 800-900g (bone-in)
  • Vegetables: 2 thick slices of Korean radish, 1/2 carrot, 1 green onion
  • Tenderizing Marinade: 1/2 Korean pear, 1/2 onion, 2 tbsp minced garlic, 10 tbsp soy sauce, 2 tbsp oligosaccharide (or honey), 1 tbsp oyster sauce (the secret ingredient!), 5 tbsp mirin, 4 tbsp rice wine, 2 tbsp sugar, 0.3 tbsp minced ginger, a pinch of black pepper, 0.5 tbsp sesame oil.

Step 1: Prepping the Meat (The Secret to Clean Flavor)

  1. Soak the Ribs: Place the beef short ribs in cold water for 3 to 4 hours to draw out the blood. Change the water 3-4 times. Pro Tip: Use sparkling water or cola to speed up the process to just 1 hour!
  2. Parboil: Bring a large pot of water to a boil. Drop the ribs in for 3-5 minutes. This locks in the juices and removes impurities and bone dust.
  3. Rinse: Drain the ribs and rinse each piece thoroughly under cold running water.

Step 2: The Magic Marinade

  1. Blend: Puree the Korean pear and onion in a blender. The enzymes in the pear will naturally tenderize the tough beef fibers.
  2. Mix: Combine the puree with soy sauce, oyster sauce, mirin, rice wine, sugar, oligosaccharide, garlic, ginger, pepper, and sesame oil.
  3. Marinate: Coat the parboiled ribs in the sauce. For the best results, let it rest in the fridge for at least 24 hours.

Step 3: Vegetable Prep

  1. Chop: Cut the radish and carrots into large chunks.
  2. Round the Edges: Use a peeler or knife to round off the sharp edges of your vegetables. This prevents them from breaking apart during the long braise, keeping your broth clean and elegant.

Step 4: The Slow Braise

  1. Cook: Place the marinated ribs in a heavy-bottomed pot. Add 1 cup of water. (If using a pressure cooker, skip the water!).
  2. Simmer: Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 40-60 minutes until the meat is tender.
  3. Skim the Fat: Open the lid and carefully skim off the excess fat floating on the surface using a spoon.
  4. Add Veggies: Add the rounded radish and carrots. Continue to simmer for another 20 minutes until the vegetables are soft and the sauce has reduced to a thick, glossy glaze.

Step 5: Final Touches

Add the sliced green onions, cook for 1-2 more minutes, and turn off the heat. Serve hot with freshly steamed rice. The meat should fall right off the bone!