Galbi Jjim Recipe

Galbi Jjim is Korea's celebratory braised short rib dish. Beef simmers low and slow with Asian pear, soy and sesame until it falls off the bone in a glossy, sweet-savoury sauce.

Prep time

20 mins

Cook time

120 mins

Total time

140 mins

Servings

4 servings

Calories

620

Ingredients

• 1 kg beef short ribs, cut into pieces
• 1 Asian pear, grated
• 6 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 carrots, cut into chunks
• 1 onion, quartered
• 200 g Korean radish, cubed
• 2 spring onions, sliced
• 1 tablespoon toasted sesame seeds
• Steamed rice, to serve

Instructions

1. Soak the short ribs in cold water for 30 minutes to draw out excess blood, then drain.
2. Whisk the pear, soy sauce, sesame oil, honey, garlic and ginger into a marinade.
3. Combine the ribs with the marinade, cover, and refrigerate for at least 2 hours.
4. Transfer everything to a heavy pot, add the carrots, onion and radish, and bring to a boil.
5. Cover and simmer gently for 90 minutes, skimming occasionally, until the meat is very tender.
6. Uncover and simmer for 15 minutes more to reduce the sauce to a glaze.
7. Serve scattered with spring onions and sesame seeds, with steamed rice.

Pro tips

• Soaking the ribs first gives a cleaner-tasting sauce.
• Asian pear is the traditional tenderiser; a regular pear works in a pinch.
• The dish tastes even better the next day after the flavours settle overnight.

Frequently asked questions