mainSouth Korean

Galbijjim

Name: Galbijjim
Prep time: 45 min
Cook time: 120 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Korean
Ingredients: 1.5 kg Beef short ribs; 150 ml Soy sauce; 1 piece Korean pear; 1 piece Onion; 10 cloves Garlic; 30 g Ginger; 3 tbsp Sugar; 2 tbsp Sesame oil; 60 ml Mirin; 2 pieces Carrots; 300 g Daikon; 150 g Shiitake mushrooms; 150 g Chestnuts (peeled); 8 pieces Jujube dates; 3 pieces Spring onion

Galbijjim is a classic South Korean main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Beef short ribs, Soy sauce, Korean pear, Onion, Garlic, Ginger, Sesame oil, Mirin, Carrots, Daikon, Shiitake mushrooms, Chestnuts (peeled), Jujube dates and Spring onion, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic South Korean cooking, be sure to also explore our recipe for Bibimbap.

Difficulty: mediumPrep: 45 minCook: 120 minServes 5

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Ingredients

Beef short ribs1.5 kg
Soy sauce150 ml
Korean pear1 piece
Onion1 piece
Garlic10 cloves
Ginger30 g
Sugar3 tbsp
Sesame oil2 tbsp
Mirin60 ml
Carrots2 pieces
Daikon300 g
Shiitake mushrooms150 g
Chestnuts (peeled)150 g
Jujube dates8 pieces
Spring onion3 pieces

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Soak the ribs in cold water for an hour, changing it twice, until the water runs clear.

Step 2

Blanch the ribs in boiling water for five minutes, drain and rinse them under cold water.

Step 3🥄 Mix

Blend the pear, onion, garlic and ginger to a smooth purée.

Step 4🥄 Mix

Mix the purée with the soy, sugar, mirin and sesame oil and pour it over the ribs.

Step 5🍲 Simmer

Bring it up, skim, and braise covered for an hour and a half on a low heat.

Step 6

Add the carrot, daikon, mushrooms, chestnuts and jujubes and braise twenty-five minutes more.

Step 7

Uncover and reduce the sauce to a gloss, spooning it over the ribs. Scatter with spring onion.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Galbijjim carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown beef short ribs in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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