Galbi Jjim (Korean braised beef ribs)

From Galbi Jjim

Galbi Jjim

(Adapted from A Week of Menus)


3 to 3 1/2 lbs of beef short ribs cut across the bone, then between the bones to form approx. 2 inch cubes
3/4 cup reduced sodium soy sauce
1 cup sugar
3 cups water
1/2 cup sesame oil
1/2 cup sake
8 cloves of garlic, finely chopped or crushed
1/2 teaspoon black pepper
2 carrots, cut into 2 inch chunks
1 large white potato cut into 2 inch chunks
1 onion, quartered
1/2 lb oyster mushrooms
Optional: green onions and enoki mushrooms to garnish


Soak the meat in enough cold water to cover for 45 minutes. Drain the water and rinse the meat.

Put the meat back into the pot and cover with clean water. Bring the beef and water to a boil, then reduce heat and simmer for 45 minutes. A brown foam will accumulate above the meat.

After 45 minutes, drain all the meat and rinse it well under cool water. Wash the pot thoroughly. Add the sugar, soy, water, sesame oil, sake, garlic and pepper to the pot and bring to a boil. Add the meat and bring to a boil again. Reduce to low and simmer for 1 hour, stirring and turning the meat occasionally. About halfway through, it would be a good idea to taste the sauce. Add more water if it is too salty or more soy if it needs more salt.

Add the onion, carrots, potato and mushrooms, and simmer for 15 – 20 minutes more until the vegetables are tender, stirring occasionally.

Serve with kimchi and/or other Korean condiments.

Optional: garnish with green onions and enoki mushrooms.


  1. Galbi Jjim « Soph n' Stuff - February 19, 2013

    […] Galbi Jjim (Korean braised beef ribs) […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: