This easy Korean galbi jjim recipe requires minimal preparation while creating a complete family meal effortlessly. Using just one sauce and a combination of carrots, Korean pear, onions, potatoes, and garlic, this dish bursts with rich flavours! As it cooks low and slow, the meat becomes incredibly tender, falling off the bones with the slightest touch.
Paired with a bowl of steamed rice, each bite offers a delicious balance of umami and sweetness, making it a popular choice for special occasions and family gatherings.
Table of contents
What makes this easy Korean galbi jjim so good
- Minimal preparation: It is easy to prepare with simple ingredients, where they work the magic as it simmers, deepening the flavours beautifully.
- Full of tender flavourful beef: The beef short ribs are braised slowly, resulting in a melt-in-your-mouth tenderness that is incredibly irresistible!
- Hearty and rich in flavour: The combination of Korean bulgogi sauce and a mix of fruit and vegetables creates a complex, savoury-sweet flavour profile that is both comforting and heartwarming.
What is Korean galbi jjim?
Galbi jjim is one of the most popular Korean dishes that is made with beef short ribs. The word “galbi” refers to beef short ribs, while “jjim” means “braised”. The cooking process allows the flavours to meld together while tenderising the short ribs, resulting in a rich, savoury, and slight sweet profile. Galbi jjim is often served on special occasions, such as Lunar New Year and birthday celebrations, making it a famous comforting meal in Korean cuisine.
Ingredients for Korean galbi jjim
- Beef short ribs: The star of the dish.
- Vegetables and aromatics: I used a combination of carrots, onions, garlic, and potatoes to create a depth of sweet, savoury, and aromatic flavours.
- Korean pear/Asian pear (Nashi pear): This adds a subtle sweetness and a refreshing flavour for a balanced taste profile.
- Korean bulgogi sauce: Made with soy sauce, sugar, garlic, and sesame oil, bulgogi sauce is the main seasoning sauce in this recipe. It adds a rich umami flavor and a hint of sweetness to the dish.
- Water: For the broth.
- Sesame seeds and spring onions: For garnishing.
How to make easy Korean galbi jjim
- Prepare the ingredients by slicing the beef short ribs into individual pieces, then chop the vegetables and Korean pear into chunks. Set aside.
- In a pan, heat some oil over medium heat, then sear the short ribs on both sides until golden-brown (about 3-4 minutes). Set aside.
- In a deep pot, heat some oil over medium heat, then add in the chopped onions, carrots, and potatoes. Stir-fry for about 2 minutes until fragrant and slightly golden.
- Add in about 2-3 tbsp of bulgogi sauce, and stir-fry for another 2 minutes.
- Transfer the beef short ribs back to the pot, add in garlic cloves, and give it a stir.
- Add in the remaining bulgogi sauce, and water to a level that covers half the height of beef short ribs and other ingredients. Give it a stir to mix well.
- Transfer chopped pears into the pot, ensure all the ingredients are coated in the braising liquid, then cover with a lid and simmer for 1 hour.
- After 1 hour, turn off the heat, and let the pot sit for 15-20 minutes. Turn the heat back on to low, and simmer for another 20-30 minutes. Repeat this step until the short ribs are tender enough to fall off the bones easily (I did this step twice).
- Garnish the dish with sesame seeds and chopped spring onions, and enjoy!
Success tips for making Korean galbi jjim
Choose quality meat.
For the best flavour and tenderness, select well-marbled beef short ribs. Ribs with a good amount of fat enhances the dish!
Sear the short ribs before simmering in the broth.
Searing creates a caramelised crust on the meat, locking in the juices so the meat will remain tender and moist during the long cooking process, enhancing its flavour and adding depth to the dish.
Simmer, let sit, and simmer again.
This technique of simmering, then turning off the heat and letting the dish sit, followed by another simmer allows the flavours meld and develop more fully. The resting period allows the meat to absorb moisture and flavours from the sauce, making it incredibly tender!
Popular substitutions & additions
- Switch up the beef short ribs: Instead of beef short ribs, you can also use beef brisket or pork ribs for this dish.
- Add more veggies: You can add in more vegetables like shiitake mushrooms and daikon radish, these absorb the flavours from the sauce well and will be very delicious too! You can also add in fresh chillies or gochugaru for a spicy kick!
- Replace the Korean pear: Korean pear/Asian pear (Nashi pear) is the most common choice for galbi jjim, but other types of pears like Barlett pear or Green Anjou pear work well. Alternatively, you could use dates to add sweetness to the sauce.
Recommended products
How to store leftovers?
Let the dish cool to room temperature then transfer it to an airtight container. It will last up to 3-4 days in the refrigerator.
Featuring tender, braised short ribs simmered to perfection in a rich, savoury-sweet sauce, this easy Korean galbi jjim recipe embodies the warmth of home cooking. Together with a medley of vegetables like carrots, onions, and potatoes, they absorb the flavourful broth, promising deep flavours in every single bite. Typically served during special occasions, this hearty dish is best enjoyed with a bowl of rice, creating a comforting and satisfying meal!
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Easy Korean Galbi Jjim
Equipment
- 1 Non-stick frying pan (see product links below)
- 1 Non-stick deep frying pan
- 1 Black ceramic pot
Ingredients
- 1.5 lbs beef short ribs
- 1 onion chopped into chunks
- 2 carrots skin peeled and chopped into chunks
- 300 g potatoes skin peeled and chopped into chunks
- 6 garlic cloves
- 1 Korean/Asian pear (Nashi pear) skin peeled and chopped into chunks
- 250 ml Korean bulgogi sauce
- Water
- Sesame seeds (for garnishing)
- Spring onions chopped (for garnishing)
Instructions
- Prepare the ingredients by slicing the beef short ribs into individual pieces, then chop the vegetables and Korean pear into chunks. Set aside.
- In a pan, heat some oil over medium heat, then sear the short ribs on both sides until golden-brown (about 3-4 minutes). Set aside. Searing the short ribs locks in the juices so the meat will remain tender and moist during the long cooking process.
- In a deep pot, heat some oil over medium heat, then add in the chopped onions, carrots, and potatoes. Stir-fry for about 2 minutes until fragrant and slightly golden.
- Add in about 2-3 tbsp of bulgogi sauce, and stir-fry for another 2 minutes.
- Transfer the beef short ribs back to the pot, add in garlic cloves, and give it a stir.
- Add in the remaining bulgogi sauce, and water to a level that covers half the height of beef short ribs and other ingredients. Give it a stir to mix well.
- Transfer chopped pears into the pot, ensure all the ingredients are coated in the braising liquid, then cover with a lid and simmer for 1 hour.
- After 1 hour, turn off the heat, and let the pot sit for 15-20 minutes. Turn the heat back on to low, and simmer for another 20-30 minutes. Repeat this step until the short ribs are tender enough to fall off the bones easily (I did this step twice). Tip: This technique allows the flavours meld and develop fully. The resting period lets the meat absorb moisture and flavours from the sauce, making it incredibly tender as a result!
- Garnish the dish with sesame seeds and chopped spring onions, and enjoy!