Galbi-jjim (Braised Short Ribs)
Galbi-jjim is a very popular dish usually made for special occasions and celebrations. My favorite part of galbi-jjim actually isn't the short ribs, it's the vegetables. The braised radishes, carrots, and mushrooms soak up all that amazing flavor from the braising liquid for the best umami bomb you've ever had.
Servings: 4
Ingredients
- 2.5-3 lbs. Bone-In Short Ribs thick-cut
- 1/2 Onion
- 1 Carrot medium 1 in. diced
- 8 oz. Korean Radish 1 in. quartered
- 4-5 Shiitake Mushrooms quartered 10-12 if they’re small/keep whole
- 1/2 tbsp. Sesame Oil for finishing
- Chopped Scallions for garnish
Braising Liquid
- 1/2 Onion
- 1/2 Asian Pear
- 6 Garlic Cloves
- 1 in. Ginger Knob
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 1/4 cup Soju
Instructions
- Portion and lightly score short ribs. Soak in cold water for 30 minutes to 1 hour to draw out blood.
- Drain, rinse, and transfer ribs to a pot. Cover with fresh water, add 1/2 onion, and parboil for 10 minutes. Skim off any scum and impurities.
- Strain and rinse the ribs again. Discard the onion and reserve 1 cup of the beef broth.
- For braising liquid, blend together onion, asian pear, garlic, and ginger. Transfer to a bowl and add soy sauce, brown sugar, and soju. Mix until well-combined.
- Add the ribs back into the pot, pour over the braising liquid and 1 cup of reserved broth.
- Cover and cook on medium for 30 minutes.
- Prep carrots, Korean radish, and shiitake mushrooms.
- Add the carrots and radish to the pot, cover and cook on medium low for 45 minutes.
- When the carrots and radishes can pierce through with a fork, add in the mushrooms. Cook uncovered on medium high for another 15-20 minutes to reduce the liquid to half.
- Finish with sesame oil and chopped scallions.