Korean Beef Stew Galbi Jjim with Tender Short Ribs

Galbi jjim is a Korean braise of beef short ribs cooked slowly with soy sauce, garlic, ginger, and vegetables until the meat is tender and the sauce is savory-sweet. This home-style version adds daikon, carrots, and shiitake mushrooms, making a generous one-pot meal to serve with rice; family and regional versions vary in their vegetables and sweetness.

Ingredients

3½ lb (1.6 kg) bone-in beef short ribs, cut into pieces about 2 inches (5 cm) wide
8 cups (1.9 L) water for blanching the ribs
½ cup (120 g) grated Asian pear, about 1 small pear; peel it first if desired
½ cup (120 ml) regular or low-sodium soy sauce
¼ cup (50 g) packed brown sugar
2 tbsp (30 ml) mirin or Korean cooking wine; use rice wine or sake if mirin is unavailable
1 tbsp (15 ml) toasted sesame oil
6 garlic cloves (about 18 g), finely grated or minced
1 tbsp (15 g) finely grated fresh ginger
½ tsp (1 g) freshly ground black pepper
4 cups (960 ml) water for braising
1 medium yellow onion (about 200 g), cut into wedges
12 oz (340 g) daikon radish, peeled and cut into 1½-inch (4 cm) chunks
2 medium carrots (about 200 g total), peeled and cut into thick chunks
6 oz (170 g) fresh shiitake mushrooms, stems trimmed and caps halved if large
1 cup (150 g) cooked, peeled chestnuts, optional
2 scallions (about 30 g), thinly sliced, for serving
1 tbsp (9 g) toasted sesame seeds, for serving

Instructions

Soak the ribs for 30 minutes. Put the short ribs in a large bowl and cover them with cold water. Soaking draws out some surface blood, which can make the braising liquid look clearer. Drain and rinse the ribs after soaking. If the ribs are especially thick or have large, hard pieces of surface fat, trim away excess fat while keeping the meat attached to the bone.
Blanch and rinse the ribs. Bring the 8 cups (1.9 L) of blanching water to a boil in a large pot. Add the ribs and boil for 5 minutes. Drain them in a colander, rinse away any foam, and rinse out the pot. This brief blanch is not the braise; it helps remove residue so the finished sauce is cleaner. Handle the hot water carefully, and wash the colander and sink area after raw beef has touched them.
Mix the sauce and prepare the vegetables. In a bowl, stir together the grated pear, soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper. Cut the onion, daikon, carrots, and mushrooms as directed. Keep the pieces fairly large so they hold their shape during the long simmer. This prep takes about 25 minutes, including the sauce, vegetables, and rinsing the pot.
Start the braise. Return the blanched ribs to the clean pot. Pour in the sauce and 4 cups (960 ml) water, then add the onion. Bring the liquid just to a boil over medium-high heat, skimming off any foam that rises. Reduce the heat to low, cover, and simmer gently for 1 hour 30 minutes. The liquid should show occasional small bubbles, not a vigorous boil; turn the ribs once if some pieces sit above the liquid.
Add the vegetables. Stir in the daikon, carrots, shiitakes, and optional chestnuts. Cover and simmer gently for 35 minutes, or until the vegetables are tender when pierced with a knife and the meat is soft. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check the thickest piece with a food thermometer, avoiding the bone. For the characteristic tender braised texture, the ribs will generally cook well beyond that minimum.
Reduce and finish the sauce. Uncover the pot and simmer for about 25 minutes, turning the ribs and vegetables gently once or twice. The sauce should reduce enough to coat a spoon but remain plentiful for rice. If it becomes too concentrated before the ribs are tender, add hot water a little at a time. Taste the sauce and adjust with a splash of water if it is too salty, or a small pinch of sugar if it needs more sweetness. Scatter scallions and sesame seeds over the stew before serving.

Tips

Choose the right ribs. Bone-in English-cut short ribs give the sauce body and make generous portions. Ask the butcher to cut them into stew-size pieces if needed. Flanken-cut ribs are thinner and cook faster, so they are not a direct timing substitute; start checking them much earlier if that is what you have.
Keep the simmer gentle. A hard boil can make the meat tighten and break the vegetables apart before the sauce reduces. Once the pot reaches a boil, lower the heat until you see only a few small bubbles. A heavy pot with a well-fitting lid helps keep the heat steady.
Adjust salt at the end. Soy sauce brands differ in saltiness, and reduction intensifies the flavor. If using regular soy sauce, do not add extra salt at the start. Low-sodium soy sauce works well; taste after reducing and add a little more soy sauce only if the broth seems flat.
Use fruit thoughtfully. Asian pear lends a delicate sweetness and is a traditional-style choice in many recipes. If you cannot find it, use an equal amount of grated ripe apple. The apple gives a slightly more familiar fruit flavor, but still helps balance the salty soy sauce. Avoid adding a large amount of fruit juice, which can make the sauce overly sweet.

Serving Suggestions

Serve galbi jjim hot in a deep bowl with steamed short-grain rice. Spoon some of the glossy braising sauce over the rice, then offer extra sauce at the table. The rice is a useful partner for the rich, concentrated broth, while the daikon, carrots, and mushrooms make the stew substantial enough to serve as the main dish.

For a Korean-inspired spread, add small side dishes such as kimchi, seasoned spinach, or lightly dressed cucumber. A crisp, tangy side helps contrast with the slow-braised meat. You can also serve a simple green salad or steamed greens if you want a lighter accompaniment. Set out kitchen shears or a serving spoon for separating the meat from the bones, and provide small bowls for bones if the ribs are served whole.

Variations

Make it more festive: Add the cooked chestnuts listed in the ingredients, or include a few pitted jujubes if available. Jujubes bring a mild, fruity sweetness and are a traditional addition in some versions; they are not essential to the stew. Add them with the root vegetables so they warm through without disappearing into the sauce.

Change the vegetables: Korean radish is ideal because it stays pleasantly firm while absorbing the braising liquid. Daikon is a practical substitute and is widely available. If neither is easy to find, use peeled turnip, cut into large chunks; it has a sharper flavor and can soften sooner, so check it before the end of the vegetable simmer. You can also omit mushrooms, though they add a savory, earthy note.

Make the sauce less sweet: Reduce the brown sugar to 2 tablespoons (25 g), especially if your pear is very ripe. The result will taste more savory and less glossy-sweet. For a deeper flavor, brown the blanched, well-dried ribs briefly in a little neutral oil before adding the sauce, but expect extra splatter and a little more cleanup. Browning is optional and does not replace the slow braise.

Use a different cooking vessel: A Dutch oven or another heavy pot works best on the stovetop. A wide pot evaporates liquid more quickly, so check the level during the covered simmer and add hot water if the ribs are no longer partly surrounded. Avoid crowding the pot; if necessary, divide the ribs between two pots and split the sauce evenly.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, storing the ribs, vegetables, and sauce together in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. The sauce may firm up as its fat cools; lift off excess solid fat before reheating if you prefer a leaner broth. The flavor often deepens overnight, so the stew can be made a day ahead and reheated gently.

For longer storage, freeze the cooled stew in airtight containers for up to 2 to 3 months for best quality. Thaw it overnight in the refrigerator. Reheat on the stovetop over low to medium-low heat, covered, stirring carefully and adding a splash of water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat only the portions you plan to eat, since repeated cooling and reheating can affect both texture and quality.

Frequently Asked Questions

What does galbi jjim mean?
Galbi means ribs, and jjim refers to a braised or steamed dish. Galbi jjim is commonly made with beef short ribs simmered in a seasoned sauce until tender. It is served as a shared main dish, often with rice, and recipes vary in how sweet the sauce is and which vegetables or garnishes are included.

Can I make galbi jjim without Asian pear?
Yes. Use the same amount of grated ripe apple, which gives a similar fruity sweetness, or leave the fruit out and keep the rest of the sauce as written. The pear or apple is a flavor choice, not a safety requirement. If you omit it, taste near the end and add a small pinch of sugar only if the sauce tastes too sharp or salty.

Why are my short ribs still tough?
They may need more time at a gentle simmer. Short ribs become tender as their connective tissue slowly softens, and the time can vary with the size and thickness of the pieces. Keep the pot covered, maintain a low simmer, and check again in 15-minute increments. If the liquid is getting low, add a little hot water rather than raising the heat.

Can I make this stew ahead?
Yes. Cool and refrigerate it within 2 hours, then keep it covered for 3 to 4 days. The sauce may taste more rounded after a night in the refrigerator. Reheat gently until the leftovers reach 165°F (74°C), and add a splash of water if the chilled sauce is too thick. For the best texture, avoid reheating the same pot repeatedly.

Can I use boneless beef instead?
Boneless short ribs can work, but they may cook faster and the sauce may have less body because there are no bones. Choose evenly sized pieces and begin checking for tenderness before the recipe’s full simmer time is up. Keep the same safe-temperature guidance for whole cuts of beef, and cook until the meat is tender rather than relying on time alone.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).