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Korean · Dinner

Galbi Jjim

Non-vegEasy

Diet: Non-veg · High-protein

Galbi Jjim is a Korean dish. Tender ribs should release easily from the bone.

Prep
25 min
Cook
135 min
Total
160 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Galbi Jjim.
Representative photograph of Galbi Jjim. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Beef

Braise

Vegetables

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Blanch · About 5 min

  1. Boil 1200 g beef short ribs, 2000 ml water for 5 minutes; drain and discard blanching water.

Braise · About 90 min

  1. Add 700 ml water, 80 ml soy sauce, 30 g sugar, 150 g pear, grated, 20 g garlic, grated, 15 g ginger, sliced to ribs in a clean pot. Cover and simmer gently 90 minutes.

Finish · About 40 min

  1. Add 300 g daikon, cubed, 200 g carrots, chunked, 150 g shiitake mushrooms; simmer 30–40 minutes until ribs are fork-tender. Uncover to reduce sauce if needed.

    Check: Look for this result: ribs are fork-tender.

Tips

  • Tender ribs should release easily from the bone.
  • Judge Galbi Jjim by the texture and doneness signs in its steps. Your pan and heat affect how long Galbi Jjim takes to cook.

Substitutions

  • Use beef chuck pieces; begin checking tenderness after 90 minutes.

Storage

  • Get perishable Galbi Jjim into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Galbi Jjim within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Galbi Jjim to 74°C / 165°F, stirring or turning it for even heating. When Galbi Jjim is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Galbi Jjim includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Galbi Jjim becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Galbi Jjim one day ahead. For Galbi Jjim, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Galbi Jjim on the day of serving.

FAQ

What matters most when making Galbi Jjim?

Tender ribs should release easily from the bone.

What can I substitute in Galbi Jjim?

Use beef chuck pieces; begin checking tenderness after 90 minutes.

Can I prepare Galbi Jjim ahead?

Prepare the measured ingredients for Galbi Jjim one day ahead. For Galbi Jjim, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Galbi Jjim on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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