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Korean Braised Short Ribs (Galbi Jjim)

Korean Braised Short Ribs (Galbi Jjim)

  • Prep

    30 m
  • Cook

    2 h 20 m
  • Ready In

    3 h 20 m
COOKIEGURL324

COOKIEGURL324

This is a traditional Korean dish and a different method of preparing korean short ribs (galbi). The sweet marinade and tender meat will fall right off the bone and into your mouth!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 690 kcal
  • 34%
  • Fat:
  • 47.1 g
  • 73%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 3355 mg
  • 134%

Based on a 2,000 calorie diet

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Directions

  1. To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
  2. Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
  3. Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mag
13

mag

8/26/2009

My family really enjoy the short ribs. I made a few changes to the recipe. 1 bag of carrots. 4 potatoes. I did not add green onion, water chestnuts or mushroom. I will definitely make this again and pass the recipe on to my friends and family.

nicole1998
10

nicole1998

4/14/2011

Really good recipe! Easy and simple. Very sweet and salty. The only thing I recommend is adding an extra cup of water to the sauce.

thedonaldplum
9

thedonaldplum

9/20/2010

I must have used the incorrect Soy Sauce, because 1 1/2 cups made the sauce inedible because it was too salty........I never even added the extra salt that the recipe called for. Since the sauce was so overpowering with salt I have no idea what the real flavor was..........

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