Best 3 Korean Braised Short Ribs Galbi Jim Recipes

The unique and rich flavors of Korean cuisine are known and loved around the world and Korean braised short ribs are no exception to that rule. Korean braised short ribs, also known as galbi-jim, is a traditional Korean dish made with short ribs braised in a flavorful sauce until the meat is tender and the sauce is thick and savory. This classic Korean dish is often served at special occasions and gatherings, and it is a great way to enjoy the bold and distinctive flavors of Korean cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN BRAISED SHORT RIBS (GALBI JJIM)

Korean Braised Short Ribs (Galbi Jjim) image

This is a traditional Korean dish and a different method of preparing korean short ribs (galbi). The sweet marinade and tender meat will fall right off the bone and into your mouth!

Provided by COOKIEGURL324

Categories World Cuisine Recipes Asian

Time 3h20m

Yield 8

Number Of Ingredients 19

Ingredients

1 ½ cups soy sauce
3 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon ground ginger
¼ cup brown sugar
2 ½ cups water
½ cup rice wine
½ cup pear, peeled and grated
1 kiwi, peeled and mashed
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
1 carrot, cut into large dice
2 potatoes, peeled, cut into large chunks
½ cup chopped green onions
1 yellow onion, cut into large dice
1 cup chestnuts
½ cup shiitake mushrooms, sliced

Steps:

To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

Nutrition Facts : Calories 690 calories, Carbohydrate 35.3 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 18.4 g, Sodium 3354.5 mg, Sugar 12.9 g

KOREAN BRAISED SHORT RIBS (GALBI JIM)

Korean Braised Short Ribs (Galbi Jim) image

At my place, we do theme dinner parties, and this one was from Korean night. I had tried different versions of this recipe, and after mixing and matching, I like this one the best. The addition of Sriracha - an Asian chile/garlic paste also known as "Rooster Sauce" - was my embellishment, and probably not authentic - but I like sweet & spicy! The authentic preparation calls for bone-in short ribs to get more flavor, but I have to admit, I've done it with boneless, and I actually like it better that way. I served it with rice and a Korean cold spinach-sesame salad known as Shigmchi Namul, which I'll post also. Two words: Rave Reviews! They went back for seconds and thirds!

Provided by Spice Boy

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons sugar
1/4 cup soy sauce
1/4 cup sherry wine
1 -2 tablespoon hot sauce (Sriracha, or your favorite hot sauce to taste)
1 tablespoon mirin (or 1 Tbsp honey)
3 garlic cloves, finely chopped
1/2 small onion, grated
3 scallions, finely chopped
1 tablespoon sesame seeds
1 tablespoon sesame oil
1/2 Asian pear, peeled and chopped
1 1/2 lbs beef short ribs, bone-in (about 4)
2 small potatoes, peeled and cut into chunks
2 medium carrots, peeled and cut into chunks

Steps:

Mix together all ingredients except ribs, asian pear, potatoes, and carrots. Score the ribs and pour the marinade over. Marinate for about an hour in the refrigerator, or overnight. (Marinating is optional).
Pour the ribs and marinade into a large pot over high heat. Liquid should come at least halfway up to the level of the ribs; add water if necessary.
When liquid comes to a full boil, cover the pot with a tight-fitting lid and turn the heat down to simmer.
Cook for 90 minutes to 1 hour, until meat is tender. Add the Asian pear, potato and carrot about 30 minutes before the end of the cooking time.
Serve with rice.

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

Korean Kalbi Jjim (Braised Beef Short Ribs) image

This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 2h25m

Yield 6

Number Of Ingredients 17

Ingredients

2 pounds beef short ribs, or more to taste
1 onion, quartered
1 (1 inch) piece fresh ginger, sliced
2 cloves garlic
5 tablespoons soy sauce
¼ cup brown sugar
2 tablespoons Korean red pepper flakes (gochugaru)
4 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
½ cup Japanese beech mushrooms
7 chestnuts (bam), or more to taste
7 dried Korean dates (daechu)
1 tablespoon corn syrup (mulyeot)
2 green onions, sliced

Steps:

Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
Make slits in each short rib to remove or cut away excess fat.
Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g

Tips:

Choose the right short ribs: Look for short ribs that are about 1/2 inch thick and have a good amount of marbling. Bone-in short ribs will give you more flavor, but boneless short ribs are easier to cook.
Marinate the short ribs: Marinating the short ribs in a flavorful mixture of soy sauce, garlic, ginger, and rice wine will help to tenderize them and infuse them with flavor.
Sear the short ribs: Searing the short ribs in a hot pan before braising them will help to develop a nice crust and lock in the flavor.
Braise the short ribs: Braising the short ribs in a flavorful liquid, such as beef broth or water, with vegetables and herbs, will help to tenderize them and create a delicious sauce.
Serve the short ribs: Serve the short ribs with rice, noodles, or vegetables. You can also garnish them with green onions, sesame seeds, or a sprinkle of red pepper flakes.

Conclusion:

Korean braised short ribs, or galbi jim, is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With its tender meat, flavorful sauce, and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a hearty and satisfying meal, give Korean braised short ribs a try. You won't be disappointed!