BRAISED · Hard · 2.5 hr
Galbi Jjim — Braised Short Ribs (Restaurant Style)
By Bulgogi Curator
The banquet braise: soy-braised short ribs with chestnuts, jujubes, and pine nuts.
TL;DR
The banquet braise: soy-braised short ribs with chestnuts, jujubes, and pine nuts.
Prep 20 min + soakCook 90 minServes 4
Ingredients
- 1.5 kg beef short ribs, cut 2-inch
- 1 Asian pear grated, 5 garlic, 1 tsp ginger
- 6 Tbsp soy, 3 Tbsp sugar, 2 Tbsp mirin, 1 Tbsp sesame oil
- 200g radish chunks, 100g carrots, 6 chestnuts, 4 jujubes
- 1 Tbsp pine nuts
Steps
- Soak ribs 30 min, drain.
- Blanch ribs 5 min, rinse.
- Combine soy, sugar, mirin, pear, garlic, ginger, 2 cups water; braise ribs 60 min low.
- Add radish, carrot, chestnuts, jujubes 30 min until glossy and tender.
- Garnish pine nuts; serve with rice.
Tips
- Skim fat after chilling overnight for cleanest braise if making ahead.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.
As an Amazon Associate we may earn from qualifying purchases. Links go to Amazon search results and use rel="sponsored nofollow". Affiliate disclosure.
More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- White kimchi for the grill table →A no-chili napa that cuts fat better than more gochujang.