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Korean Braised Beef Short Ribs (Galbi-jjim)

Recipe by Connie Veneracion
Use a thick-bottomed pan to lessen the chance of scorching. The sauce contains sugar and mirin (a sweet rice wine) which caramelize as the liquid evaporates. It's also wise to scrape the bottom of the pan once in a while.
Shaping the radish and carrot into spheres is optional but the shape does have a significance in Lunar New Year celebration.
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Soaking time 1 hr
Total Time 3 hrs 45 mins
Course Main Course
Cuisine Korean
Servings 6 people
Korean braised beef short tibs in serving bowl



  • Place the dried shiitake in a bowl and pour in three cups of warm water. Leave to rehydrate.
    Soaking dried shiitake in water
  • Peel the radish and carrot, cut into rings then, using a paring knife, shape into spheres.
    Peeled radish and carrot shaped into spheres for galbi-jjim
  • Peel and mince the garlic and ginger.
  • Place the beef in a pot, cover with cold water and bring to the boil.
    Parboiling beef short ribs for galbi-jjim
  • Leave boiling, uncovered, for at least ten minutes.
  • Drain the beef and rinse thoroughly under the tap.
  • Clean the pan, dump in the rinsed beef, and add the ginger, garlic and pepper.
    Adding spices, soy sauce, mirin and shiitake soaking water to parboiled beef short ribs in pan
  • Pour in the soy sauce, mirin, about two cups of the mushroom soaking liquid, and add the sugar.
  • Bring to the boil, cover, lower the heat and simmer for about 40 minutes.
  • Cut off the stems of the shiitake and discard (or reserve for another use). Cut the caps into quarters.
  • Add the radish, carrot, chestnuts and shiitake to the beef. Stir.
    Adding carrot, radish, chestnuts and shiitake to beef short ribs in pan
  • Continue simmering until the beef is literally falling off the bones.
    Cooked Korean beef short ribs
  • Taste the sauce, adjust the seasonings, if needed.


Adapted from a recipe by Maangchi.
Keyword Beef, Beef Stew, New Year