Recipe

Galbi Jjim (Korean Braised Short Ribs)

A cozy, glossy braise of beef short ribs with soy, garlic, ginger, and tender vegetables. Deep flavor, crisp edges if you want them, and leftovers you will fight over.

By Matt Campbell

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4.8

A large shallow bowl of galbi jjim with glossy braised short ribs, carrots, potatoes, and radish in a rich brown sauce, garnished with sliced scallions and toasted sesame seeds on a wooden table

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Galbi jjim is one of those dishes that makes your kitchen smell like you have your life together. It is Korean braised short ribs, slow-cooked until the meat goes spoon-tender and the sauce turns dark, glossy, and clingy in the best way.

This version is built for real home cooking. We do the classic soak and blanch to help keep the broth clean, then we hit the ribs with a soy-garlic-ginger braise that lands right in that sweet-savory pocket. Add carrots and potatoes at the end so they stay intact, then finish with a shower of scallions and sesame. Optional move: broil the ribs for a few minutes for crisp edges and extra attitude.

A kitchen counter with raw beef short ribs, soy sauce, Asian pear, garlic, ginger, onion, carrots, potatoes, Korean radish, scallions, sesame oil, and toasted sesame seeds arranged in small bowls

Why It Works

Clean, rich flavor: A quick soak and blanch helps remove surface impurities and usually keeps the sauce clearer and beefier, not funky.
Balanced sauce you actually want to spoon over rice: Soy sauce for savoriness, pear for sweetness, and garlic plus ginger for that warm, punchy backbone.
Fork-tender ribs without drying out: Low simmer, gentle timing, and enough liquid to braise, not boil.
Veggies that do not turn to mush: Potatoes and carrots go in later, so they soak up flavor and still hold their shape.
Make-ahead magic: Like most braises, it tastes even better tomorrow.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store ribs and vegetables with sauce in an airtight container for up to 4 days. The sauce will thicken when cold. That is a feature.

Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge. (Potatoes can get a little softer after freezing, but still very usable.)

Reheat: Warm gently in a covered pot over medium-low with a splash of water or broth to loosen the sauce, 10 to 20 minutes. For extra gloss, uncover for the last few minutes and let it reduce slightly.

A clear food storage container filled with chilled galbi jjim short ribs and vegetables coated in thickened brown sauce on a kitchen counter

Common Questions

What cut of short ribs should I buy for galbi jjim?

Look for English-cut beef short ribs, cut into thick blocks (about 2 to 2 1/2 inches). Flanken-cut ribs are sliced thin across the bone and cook much faster. They are great for grilling, but not ideal for this long braise.

Do I have to soak and blanch the ribs?

You do not have to, but I strongly recommend it. Soaking helps pull out some blood, and the quick blanch helps wash off surface impurities. The result is usually a cleaner-tasting sauce and a prettier final dish.

Can I make galbi jjim without Asian pear?

Yes. Use 1 sweet apple (like Fuji or Honeycrisp) instead. You can also use 2 to 3 tablespoons brown sugar plus an extra splash of water for the blending step, but pear or apple gives you sweetness plus a subtle tenderizing effect.

Is Korean radish the same as daikon?

They are close. Korean radish (mu) is usually a bit denser and sweeter. Daikon works perfectly here. If you cannot find either, you can skip it and add more carrots and potatoes.

How do I make it less sweet?

Start with the smaller amount of honey or brown sugar, and keep the sauce on the savory side. You can also add a little extra soy sauce at the end, or a splash of rice vinegar to sharpen things up.

Can I cook galbi jjim in a slow cooker or Instant Pot?

Slow cooker: After blanching, add ribs and sauce to the slow cooker and cook on LOW 7 to 8 hours. Add radish for the last 3 hours. Add carrots and potatoes (cut in large chunks) for the last 1 1/2 to 2 hours so they stay intact.

Instant Pot: After blanching, pressure cook ribs with sauce for 35 minutes, then natural release 15 minutes. Add radish, carrots, and potatoes, then pressure cook 6 minutes with a quick release. Switch to Sauté and simmer a few minutes to reduce and gloss up the sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large bowl (for soaking ribs)
Large pot or Dutch oven with lid (5 to 7 quarts)
Fine-mesh strainer (optional, for a smoother sauce base)
Blender or food processor (for the pear-onion sauce base)
Tongs
Sheet pan (optional, if broiling the ribs at the end)

I love dishes like galbi jjim because they cook like a team project. The pot does the heavy lifting, you do a few smart steps, and everybody wins. The first time I made it, I kept hovering like I was waiting for the sauce to do a magic trick. Then it did. It reduced, turned glossy, and suddenly the ribs went from “nice” to “why are we not making this every winter?” Now it is my go-to when I want something comforting that still feels a little special, even if I am eating it in sweatpants with rice and a fork.