Korean Braised Short Ribs (Galbijjim)

Galbijjim is a beloved Korean celebration dish, traditionally prepared for birthdays, Chuseok (harvest festival), and Lunar New Year. The ribs undergo a long, slow braise in a fragrant bath of soy sauce, Asian pear, garlic, and ginger, emerging impossibly tender with a glossy, deeply savory sauce. Unlike quick weeknight galbi, this dish demands patience — the reward is meat that falls from the bone in silken ribbons.

Serves: 4

Ingredients

• 1.5 kg (3.3 lb) beef short ribs, flanken-cut
• 1 Asian pear, peeled and grated (about 200 g / 7 oz)
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 80 ml (⅓ cup) soy sauce
• 2 tbsp brown sugar
• 2 tbsp mirin
• 1 tbsp sesame oil
• 500 ml (2 cups) water or beef stock
• 2 medium carrots, cut into 4 cm (1.5 in) chunks
• 200 g (7 oz) daikon radish, cut into chunks
• 6 dried shiitake mushrooms, soaked and quartered
• 2 spring onions, sliced, for garnish
• 1 tsp toasted sesame seeds, for garnish

Instructions

1. Soak the short ribs in cold water for 1 hour to draw out blood, changing the water once halfway through. Drain and pat dry.

2. Bring a large pot of water to a boil. Add ribs and blanch for 5 minutes. Drain and rinse under cold running water. This step removes impurities and ensures a clean, clear braise.

3. In a bowl, combine grated pear, garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil. Mix well. The pear acts as both a natural tenderiser and sweetener.

4. Place ribs in a heavy-bottomed pot or Dutch oven. Pour over the pear marinade and add 500 ml (2 cups) water or stock. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 1 hour.

5. After 1 hour, add carrots, daikon, and soaked shiitake mushrooms. Continue simmering, covered, for another 45 minutes until vegetables are tender and the ribs are falling from the bone.

6. Uncover and increase heat to medium. Simmer for 10–15 minutes, turning ribs occasionally, until the sauce reduces to a glossy glaze.

7. Transfer to a serving dish. Garnish with sliced spring onions and sesame seeds. Serve immediately with steamed white rice.

Cook's Notes: Flanken-cut ribs (cut across the bone) are traditional and braise more evenly than English-cut. If using English-cut (bone parallel), increase braising time by 30 minutes. The dish reheats beautifully and is often considered better the next day after the flavours meld overnight.