Korean Braised Beef Short Ribs

Korean Braised Beef Short Ribs


Korean braised beef short ribs is an amazing, rich, traditional food that is easy to make, but time intensive. This dish is still prepared for special occasions such as weddings, birthdays, and celebrations.

Since I am Korean American, my first dish to share will be the ever delicious, intimidating, and a staple in Korean cuisine: Galbi Jjim (갈비찜) – Braised Beef Short Ribs.

In the grand scheme of Korean food history, beef was introduced at a much later date (1700s). Before that, Korea focused on what they were given due to their location. Being a peninsula, they focused more on agriculture and fishing. Also due to their harsh weathers, Koreans focused heavily on fermenting their grains (daen jang – soy paste) and vegetables (Kimchi – fermented vegetables, usually cabbage).

During the reign of Joseon Dynasty, the Korean government began to push the use of beef. However, it wasn’t until the 20th century, where the price was affordable for most people. Therefore, beef was reserved for the upper-class and the royal families.

Galib Jjim is considered a special dish reserved for special occasions, usually served during New Year Day, Thanksgiving, weddings, and birthdays. It is time intensive with many steps, to show that this food was meant for those with prosperity and that it was made with love.

I am not against using new tools and will be using many of them in other dishes, however I wanted to keep with the traditions of this dish. That it was meant to be a labor of love. I want to consider how lucky we are in the accessibility of these ingredients and that it is not reserved just for the upper class anymore.

You will experience an explosion of taste that can only come from the time it took to parboil the beef and vegetables to make the stock. Combining the classic flavors of Korea: ginger, garlic, soy, and coke :) and braising the meat until it reduces into a ridiculously flavorful ooze. Prepare to get a call from your neighbors as the sweet, nutty aroma of this dish will waft into your neighborhood.

As with all posts in The Journey, we create something fun and exciting with the leftovers which you can find them over at Leftovers. For the Galbi Jjim we created Galbi Grilled Cheese Sandwich w/ Jam.

Enough talk, it’s time to feast!

Mise en place for the solid ingredients for the Korean braised beef short ribs. Having a mise en place before you cook can keep you organized while following a recipe.
We recommend serving the Korean braised short ribs when it is finished. You can also keep it in the Dutch oven or pot when serving to keep the dish hot and flavorful.
A traditional Korean table will have the main dish, in this case the Galbi Jjim, rice, kimchi, and other ban chan (side dishes).

*I went to culinary school, worked as a chef for 8 years, but never really learned how to cook until I read these four books. If you want to go beyond cooking from just reading a recipe, I go into details in how these four books changed the way I cook: Learning How to Cook
Before you continue, links in this post are Amazon Affiliate links to books I love and still use to this day!

What: Braised Beef Short Ribs
Who: Traditionally meant for the upper class and royal families
Where: Korea
When: Probably was introduced in the 1700s
Why: Influence from China and western trade; For special occasions

korean, korea, korean recipe, Asian recipe, beef, braised, oven dutch
Dinner, entree
Yield: 6 peoplePin it

Korean Braised Beef Short Ribs - Galbi Jjim

This amazing and rich Korean braised beef short ribs recipe is easy to prep! It is easy to make, but time intensive, but it will be so worth it!

prep time: 20 minscook time: 3 hour and 30 minstotal time: 3 hours and 50 mins


Beef Stock
  • 4 pounds bone-in beef short ribs
  • 1/2 white onion (sliced)
  • 10 garlic (peeled)
  • 2 inches ginger (sliced and peeled)
  • 4 cups water
  • 1 cup soy sauce
  • 3 tbsp dark brown sugar
  • 2 tbsp honey
  • 1/2 cup coke
  • 1/4 cup mirin (rice wine substitute)
  • 2 tbsp sesame oil
  • 1/2 Asian pear (1/4 cup Pineapple juice for substitute
  • 1/2 onion (grated)
  • 1 1/2 tbsp garlic (minced)
  • 1 tbsp ginger (grated)
  • 1 tsp black pepper
  • 1/2 Korean Radish (1 inch cubed)
  • 2 shiitake mushrooms sliced
  • 1 large carrot (1 inch slice)


  1. **Put the meat in cold water for 30 minutes. After 30 minutes, drain the water and prepare the stock(This is done typically in Asian cuisine as to draw out the blood that was butchered in the morning and delivered directly to the shop to be sold) You do not need to do this now, however we did.**
  2. Add water, onion, garlic, ginger, and meat and bring to a soft boil then reduce the heat so that it is simmering. 20 minutes. You can skim the top to get rid of some scum and oil. Drain the stock into a separate bowl to use later (2 cup).
  3. While the stock is simmering, prepare the marinade by combining the soy, brown sugar, coke, mirin, sesame oil, Asian pear (minced), onion (minced), garlic(minced), ginger and pepper. (You can put them in the blender to speed up the process)
  4. Combine the meat, stock, and marinade into a Dutch oven, or a pot, and cook on medium heat for 15 minutes, covered.
  5. Lower the heat to medium-low, and cook for 3 hours, continually shifting the positions of the ingredients every 30 minutes, covered. (Add carrot, radish, and mushroom into the Dutch oven after 2 hours of cooking)
  1. As we stated before, it is 100% okay to skip step 1. As it is custom to do this in Korea, we decided to follow it.
  2. You can use white or brown sugar
  3. Depending on how hot you were braising your meat, keep an eye on your dish, especially the last 30 minutes. If the sauce is reduced enough to your liking, you may take it off the stove. The meat should be tender enough at that time.
  4. We did not taste the real flavors until about 2.5 hours in, so be patient.



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Created using The Recipes Generator
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Galbi Grilled Cheese Sandwich with Fig Jam

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