Galbi Jjim
Braised short ribs in a sweet soy sauce with vegetables.
Ingredients
- 1200 g Beef short rib
- 2 Carrot
- 300 g White radish
- 6 tbsp Dark soy sauce
- 1 Asian pear
- 6 cloves Garlic
- 1 Ginger
- 3 tbsp Sugar
- 1 tbsp Toasted sesame oil (optional)
- 3 Scallions (optional)
Method
- Soak the short ribs in cold water to draw out the blood, then blanch them in boiling water and rinse clean, about 14 minutes total.
- Chunk the carrot and radish; grate the pear, garlic, and ginger into a braising sauce with the soy and sugar.
- Braise the ribs in the sauce, covered, over low heat until very tender, about 90 minutes.
- Add the vegetables for the last 20 minutes and cook until soft and glazed, then stir in the sesame oil.
- Scatter scallions and serve with rice.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Galbi Jjim
Galbi jjim is Korean braised beef short ribs, a jjim (steamed or braised dish) that historically carried an air of occasion and still appears at Lunar New Year, Chuseok and family celebrations. It takes meaty bone-in short ribs and cooks them low and slow in a sweet-savory soy braise until the meat surrenders off the bone. Alongside the classic aromatics of garlic, ginger and scallion, it uses grated Asian pear, a signature Korean touch whose natural enzymes and sugars both tenderize the beef and give the sauce its rounded, almost fruity sweetness.
The finished dish is glossy and deeply savory, the ribs fork-tender and glazed, with chunks of carrot and mild white radish that soak up the braising liquid and turn silky. This version does the traditional prep work that separates a clean braise from a muddy one: soaking and blanching the ribs first to draw out blood and impurities so the sauce stays clear, then braising a full hour and a half before the vegetables go in for just the final stretch so they glaze without falling apart. A drizzle of toasted sesame oil at the end and a scatter of scallions finish it, and it is served with steamed rice to catch the sauce, ideally as the centerpiece of a spread of banchan.
Galbi Jjim: frequently asked questions
How many calories are in Galbi Jjim?
A serving has about 671 calories — 61.6g protein, 26.8g carbs, 34.4g fat, 4.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 61.6g of protein, roughly 37% of its calories.
Is Galbi Jjim gluten-free?
As written, no — it contains Dark soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Galbi Jjim take to make?
About 120 minutes start to finish, but only around 25 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Galbi Jjim?
The core ingredients are essential, but you can leave out toasted sesame oil, scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Galbi Jjim make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.