Korean braised short ribs

Here’s a delicious, authentic-style Korean Braised Short Ribs (Galbi Jjim) recipe that’s perfect for a hearty meal 🥢🥩

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Korean Braised Short Ribs (Galbi Jjim)

Ingredients (Serves 4–6)

• 2–3 lbs beef short ribs

• 4 cups water (or enough to cover ribs)

• ½ cup soy sauce

• ¼ cup brown sugar or honey

• 2 tablespoons rice wine or mirin

• 1 tablespoon sesame oil

• 4 cloves garlic, minced

• 1 small piece ginger (about 1 inch), sliced

• 1 medium onion, sliced

• 2 medium carrots, cut into chunks

• 2–3 small potatoes, cut into chunks

• 4 dried shiitake mushrooms (optional)

• 2–3 green onions, chopped for garnish

• 1 teaspoon black pepper

• Optional: sesame seeds for garnish

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Instructions

1. Prep the Ribs

   • Rinse ribs under cold water and pat dry.

   • Optional: blanch ribs in boiling water for 5 minutes to remove impurities, then drain and rinse.

2. Make the Braising Sauce

   • In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and rice wine.

3. Cook the Ribs

   • In a large pot, add ribs and water (enough to cover).

   • Bring to a boil, then reduce to a simmer.

   • Skim any foam or impurities from the surface.

4. Add Sauce and Vegetables

   • Pour the sauce over the ribs.

   • Add onion, carrots, potatoes, and mushrooms.

   • Cover and simmer 1.5–2 hours, until meat is tender and almost falling off the bone.

5. Finish

   • Taste and adjust seasoning with extra soy sauce or sugar if needed.

   • Garnish with chopped green onions and sesame seeds.

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Tips

• Use flanken-cut short ribs if available; they braise more evenly.

• Cooking low and slow is key for tender, flavorful meat.

• Serve with steamed rice and kimchi for a full Korean-style meal.

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If you want, I can also make a quick 45-minute version using a pressure cooker or Instant Pot that’s still tender and flavorful.

Do you want me to do that?