Beef
Galbi-jjim
갈비찜
Beef short ribs slow-braised in a sweet-savory soy sauce — a Korean centerpiece dish for special occasions.
May 7, 2026
Galbi-jjim is a quintessential Korean celebration dish. You braise bone-in beef short ribs in a sweet-savory soy-based sauce until the meat is fall-off-the-bone tender. It's a must-have for birthdays, Lunar New Year, and other special occasions. There's some prep involved, but once it's simmering the pot does most of the work, so it's more approachable than it looks.
Instructions
- 1
Soak the beef short ribs in plenty of cold water for at least 30 minutes to draw out the blood. For bone-in cuts, parboil for about 7 minutes in boiling water, then rinse thoroughly under running water to remove scum and excess fat.
- 2
In a bowl, combine 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup mirin, 1 tbsp corn syrup, 4 tbsp sesame oil, 2 tbsp grated garlic, 1/2 tbsp grated ginger, and 1/2 cup chopped green onion. Mix well.
- 3
Place the prepared meat in a pot, pour in the sauce and 1 liter of water, and bring to medium heat. Simmer for about 40 minutes until the sauce coats the meat well, gradually adding the remaining 800ml of water as the liquid reduces.
- 4
While the meat is simmering, prep the vegetables. Cut the radish into 2cm-thick slices, then quarter them. Cut the carrot into 2cm-wide pieces, the onion into large wedges, and the green onions into finger-length pieces. Cut the shiitake and king oyster mushrooms into thick pieces, halve the shishito peppers, and slice the green and red chili peppers into rounds.
- 5
After 40 minutes, add the radish and onion to the pot and continue simmering for another 15 minutes. Move on once the radish has absorbed the color and flavor and turned translucent.
- 6
Add the shiitake, king oyster mushrooms, and carrot, and simmer for another 20 minutes. The mushrooms will release their umami into the broth, deepening the richness considerably.
- 7
Finally, add the green onions, shishito peppers, and the green and red chili peppers. Simmer briefly for about 2 minutes, then turn off the heat. Plate it up and serve while piping hot.
