Korean Comfort Food: Galbi Jjim Recipe

Galbi-jjim is the kind of comfort food that invites everyone to linger at the table—tender beef short ribs gently braised until they’re spoon-soft, wrapped in a glossy, savory-sweet sauce with hints of ginger, garlic, and sesame.

In Korea, you’ll often find 갈비찜 at festive gatherings because it feels both homey and celebratory.

This version keeps the heart of tradition—pear (or Asian pear) for natural sweetness, a splash of mirim/mirin for roundness, and a patient braise—while adding modern tips for busy weeknights and bold palates.

What Makes Galbi-jjim Special

At its best, Korean braised short ribs balance three ideas: deep umami, gentle sweetness, and silky texture. Short ribs love slow, moist heat; the connective tissue melts into the sauce, creating that signature lacquered finish.

Classic aromatics—soy sauce, garlic, ginger—lay the foundation, while pear subtly tenderizes the meat and toasted sesame oil adds a nutty finish.

Optional accents like shiitake mushrooms, Korean radish (mu) or daikon, chestnuts, and jujubes (azufaifos) bring texture and fragrance that feel luxuriously old-school.

Ingredients With Smart Substitutions

Short ribs (bone-in) are ideal for flavor and tenderness. If your market only has English-cut ribs, that’s fine—ask for meaty pieces.

• 3 lb (1.4 kg) bone-in beef short ribs
• 1 medium Asian pear (or 1 ripe Bosc pear or sweet apple), grated
• ½ cup low-sodium soy sauce
• 3 Tbsp mirim or mirin (or mild white wine + ½ tsp sugar)
• 2 Tbsp brown sugar or honey
• 5 cloves garlic, minced
• 1 Tbsp ginger, minced
• 1 Tbsp toasted sesame oil
• 2 cups beef stock or water, plus more as needed

• 1 medium Korean radish (mu) or daikon, peeled and cut into 1–1½ inch chunks
• 2 carrots, cut into 1-inch pieces
• 6–8 baby potatoes or 2 medium potatoes, chunked
• 6–8 shiitake mushrooms, stems removed (optional but recommended)
• 6–8 chestnuts and 4 jujubes (optional, for classic holiday vibes)
• 2 scallions, thinly sliced (for finishing)
• Toasted sesame seeds, for finishing

For a gently spicy version: add 1 Tbsp gochujang and ½–1 tsp gochugaru.
For gluten-free: use gluten-free tamari and check gochujang labels.

Flavor Keys You Shouldn’t Skip

A few small steps create professional results. First, a short pre-soak or blanch helps draw out bone impurities for a cleaner sauce. Second, browning builds fond (flavorful bits) that dissolve into the braise.

Finally, uncover and reduce at the end so the ribs get that irresistibly glossy, glazy finish.

Method: Classic Dutch Oven

1) Clean and Prep for a Silky Sauce

Cover ribs with cold water and soak 20–30 minutes, or quickly parboil: bring a pot of water to a boil, simmer ribs 5 minutes, then drain and rinse. This step yields a clearer, more elegant sauce.

2) Build a Smart Marinade

In a bowl, combine grated pear, soy sauce, mirim, brown sugar or honey, garlic, ginger, and sesame oil. If making it spicy, whisk in gochujang and gochugaru.

Toss the ribs with ½ of this mixture and marinate 30–60 minutes (room temp), reserving the rest for the pot. A short marinade helps flavor penetration without complicating your timeline.

3) Brown the Ribs

Heat a heavy pot over medium-high. Film with neutral oil and sear the ribs in batches until browned on at least two sides. Browning concentrates umami and deepens color.

4) Start the Braise

Add the reserved marinade and about 2 cups stock/water to the pot, scraping up browned bits. The liquid should come about two-thirds up the ribs. Bring to a gentle simmer, cover, and cook on low for about 60 minutes, turning ribs once.

5) Add Vegetables and Finish Tender

Stir in radish, carrots, potatoes, shiitake, and, if using, chestnuts and jujubes. Cover and continue simmering 30–45 minutes, until ribs are fork-tender and vegetables are just soft.

6) Reduce and Glaze

Uncover and simmer 10–15 minutes to reduce the sauce until it lightly coats a spoon. If the sauce tastes a touch salty, add a splash of water; if it needs body, reduce a few minutes more. Aim for silky, glossy and spoonable—never sticky or cloying.

7) Serve Like a Pro

Let the pot rest 5–10 minutes, then skim any surface fat if needed. Garnish with scallions and toasted sesame seeds. Serve with steamed short-grain rice and simple banchan (kimchi, cucumber salad, or blanched spinach).

Instant Pot (Pressure Cooker) Shortcut

For weeknights, pressure braising gives you nearly the same tenderness in a fraction of the time.

• Complete steps 1–3 directly in the Instant Pot on Sauté.
• Add marinade + 1½ cups stock/water (a bit less liquid is needed under pressure).
• Pressure cook on High for 30 minutes; quick-release.
• Add vegetables and pressure cook 5 more minutes; quick-release.
• Switch back to Sauté and reduce until glossy. Finish with scallions and sesame seeds.

Slow Cooker Variation

If you love set-it-and-forget-it convenience:

• Brown ribs on the stovetop for best flavor.
• Transfer to a slow cooker with marinade and just enough stock to come halfway up the meat.
• Cook on Low 6–8 hours, adding vegetables for the last 2–3 hours so they don’t over-soften.
• Finish in a saucepan or uncovered slow cooker to thicken and glaze.

How to Adjust the Flavor Like a Chef

If your sauce leans too salty, add a splash of water and reduce gently to rebalance, or whisk in a teaspoon of honey to round edges. If it’s too sweet, brighten with a teaspoon of soy sauce and a few drops of rice vinegar.

For extra savoriness without heaviness, stir in a small knob of butter at the very end—an old chef’s trick for a silky, restaurant-quality finish.

Make-Ahead, Storage, and Reheating

Like many braises, galbi-jjim tastes even better the next day. Cool completely, then refrigerate up to 3–4 days; the fat will rise and set, making it easy to lift off before reheating.

To freeze, portion meat and sauce into flat bags for up to 2–3 months. Reheat gently on the stove with a splash of water until saucy and glossy again.

Serving Ideas & Banchan Pairings

This dish shines with steamed short-grain rice and a couple of crisp, refreshing sides: kimchi, oi muchim (spicy cucumber), or sigeumchi namul (seasoned spinach).

A sprinkle of roasted seaweed and extra sesame seeds adds crunch. If you prefer a restaurant-style touch, finish with a light drizzle of sesame oil just before serving for that toasty aroma.

Troubleshooting at a Glance

• Meat isn’t tender: Simmer longer at the gentlest bubble; collagen needs time.
• Sauce too thin: Uncover and reduce; the right texture should coat a spoon.
• Sauce too thick or salty: Loosen with water or stock, then recheck seasoning.
• Vegetables mushy: Add them later next time or cut into larger chunks.

Why This Recipe Works

The combination of pear, soy, garlic, and ginger strikes the classic sweet-salty-umami chord that defines authentic galbi-jjim. Browning concentrates beefy depth, while a patient braise coaxes tenderness without stringiness.

Finishing uncovered ensures a shiny, clingy glaze that makes every bite feel luxurious.

Whether you choose the classic Dutch oven, the Instant Pot shortcut, or a slow cooker, the method is reliable, forgiving, and weeknight-friendly.

A Warm Finish

Make a pot of galbi-jjim on a quiet afternoon, and let the aroma fill your kitchen. It’s the kind of comfort cooking that tastes even better shared—tender short ribs, glossy sauce, and a bowl of hot rice.

If you try the spicy gochujang twist or the holiday add-ins like chestnuts and jujubes, tell us how it turned out—we love seeing your delicious variations.

Bold, glossy, and melt-in-your-mouth—this is the galbi-jjim you’ll come back to all winter.

Enjoy Watching This Video with a Similar Recipe

Source: Maangchi

Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest! 😊