Korean Beef Stew Name: Galbijjim and How to Make It

Korean beef stew is often called galbijjim when it is made with beef short ribs: galbi means ribs, and jjim describes a braised dish. This gently simmered version combines tender ribs with soy sauce, garlic, Korean radish, carrots, and mushrooms for a rich, savory meal served with rice.

Ingredients

3½ lb bone-in beef short ribs (1.6 kg), cut into serving-size pieces
1 tablespoon neutral oil (15 ml)
½ cup soy sauce (120 ml)
4 cups water or unsalted beef stock (950 ml)
1 medium Asian pear, peeled and finely grated (about 7 oz / 200 g)
1 medium yellow onion, cut into wedges (about 8 oz / 225 g)
6 garlic cloves, finely chopped (about 18 g)
1 tablespoon finely grated fresh ginger (15 g)
2 tablespoons brown sugar (25 g)
2 tablespoons mirin (30 ml)
1 teaspoon toasted sesame oil (5 ml)
12 oz Korean radish, peeled and cut into 1½-inch chunks (340 g)
2 medium carrots, cut into large chunks (about 7 oz / 200 g)
6 fresh shiitake mushrooms, stems removed and caps halved (about 3½ oz / 100 g)
2 scallions, thinly sliced (about 30 g)
1 teaspoon toasted sesame seeds (3 g)
¼ teaspoon ground black pepper (about 0.5 g)

Instructions

Soak and trim the ribs. Put the short ribs in a large bowl and cover them with cold water. Soak for 30 minutes, changing the water once if it becomes very bloody. Drain, rinse briefly, and trim away any thick, hard pieces of surface fat while leaving some fat for flavor. This step is helpful for a cleaner-tasting braise, but do not soak the meat for hours; a short soak is enough.
Blanch the ribs. Place the ribs in a large pot and cover with fresh cold water. Bring to a boil over high heat, which usually takes about 10 minutes, then boil for 5 minutes. Drain the ribs and discard the blanching water. Rinse the pot and rinse each rib under cool running water, rubbing off any gray foam. Blanching is a practical way to remove surface impurities; it is not a substitute for cooking the meat fully.
Make the braising liquid. In a bowl, stir together the soy sauce, water or stock, grated pear, onion, garlic, ginger, brown sugar, mirin, sesame oil, and black pepper. If you cannot find Asian pear, use one small ripe Bosc pear or half a crisp apple, peeled and grated. The fruit adds gentle sweetness and body; it is not essential to the dish, and the flavor will be slightly less traditionally fruity without it.
Start the braise. Pat the ribs dry. Heat the neutral oil in a heavy pot or Dutch oven over medium-high heat. Working in batches if needed, brown the ribs for about 10 minutes total, turning to color several sides without crowding the pot. Return all the ribs to the pot and pour in the braising liquid. Bring it just to a boil, then reduce the heat to maintain a gentle simmer. Cover, leaving the lid slightly ajar, and cook for 80 minutes. Turn the ribs once or twice so they cook evenly; lower the heat if the liquid is bubbling hard.
Add the vegetables. Stir in the radish and carrots, pushing the pieces into the liquid. Cover again and simmer gently for 20 minutes. Add the mushrooms, then continue simmering for about 10 minutes, until the vegetables are tender and the meat is very soft. Check the thickest pieces with a food thermometer, keeping the probe away from the bone: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. This long braise will normally take the ribs well beyond that temperature, which is what makes them tender.
Finish and serve. Transfer the ribs and vegetables to a serving dish. If the sauce looks thin or oily, skim excess fat from the surface and simmer the uncovered liquid for a few minutes to concentrate it; keep an eye on it because soy sauce can become salty as it reduces. Let the meat rest for 3 minutes after checking its temperature, then spoon sauce over the ribs and scatter on the scallions and sesame seeds.

Tips

Choose the right cut. Bone-in English-cut short ribs give the sauce depth and stay moist during the long simmer. Flanken-cut ribs are much thinner and cook faster, so they are not a direct swap for this timing. Boneless short ribs can work, but check them earlier because smaller pieces may become tender sooner.
Keep the braise gentle. A lively boil can toughen the meat and break the vegetables apart before the ribs are ready. Look for a few small bubbles at the edge of the pot, not constant rolling bubbles. If the liquid falls below the ribs before the vegetables go in, add a little hot water.
Adjust salt at the end. Soy sauces vary in saltiness, and stock may contain salt too. Use unsalted stock or water, then taste the sauce after the ribs are tender. If it is too salty, add a splash of water; if it tastes flat, a small amount of soy sauce is easier to control than adding a large measure at the start.
Use the best available radish. Korean radish, also called mu, is sturdy and pleasantly sweet when braised. Daikon is a useful substitute and cooks similarly, though it is often milder and can soften sooner. Cut either one into large, even pieces so it holds its shape.

Serving Suggestions

Serve galbijjim hot in a shallow bowl with steamed short-grain rice. Rice catches the soy-rich sauce and balances the savory meat; offer extra sauce at the table rather than pouring all of it over the rice in advance. A small bowl of kimchi, cucumber salad, or seasoned bean sprouts adds a crisp, tangy contrast to the soft ribs and vegetables.

For a more complete Korean-style meal, put the ribs in the center of the table and serve rice and a few vegetable side dishes separately. Diners can take a rib, a piece of radish, and a carrot with each serving. A little sliced scallion on top is enough for freshness, while sesame seeds add a light nutty finish. Because the dish is rich, modest portions alongside rice and vegetables are usually satisfying.

Variations

Add chestnuts or jujubes: Peeled chestnuts and dried Korean jujubes are common additions in some versions of galbijjim. Add about ½ cup (75 g) peeled chestnuts with the radish and carrots, or add 4 to 6 dried jujubes (about 30 g) during the first braise. Chestnuts make the dish starchier and more substantial; jujubes bring a mild fruity sweetness. Both are optional, and family and regional versions vary.

Make it gently spicy: Stir in 1 to 2 teaspoons gochugaru (2 to 4 g) with the braising liquid. This Korean red pepper flake gives the sauce warmth and a red tint without turning the dish into a very hot stew. For a mild result, start with 1 teaspoon. Gochujang can be used in a small amount, but it adds fermented sweetness and thickness, so reduce the brown sugar slightly and taste before adding more soy sauce.

Use a pressure cooker: The stovetop method gives you the most control over the vegetables and sauce, but a pressure cooker can shorten the rib-cooking stage. Follow the manufacturer’s instructions for beef short ribs and release pressure safely before adding the vegetables. Cook the radish, carrots, and mushrooms afterward at a simmer until tender. Do not pressure-cook all the vegetables for the full rib time, or they are likely to collapse.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the ribs, vegetables, and sauce together in a covered container for 3 to 4 days. The sauce may firm up as the fat chills; you can lift off some of that solid fat before reheating, or leave it for a richer result. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.

Reheat a portion gently in a covered saucepan over low to medium-low heat, adding a splash of water if the sauce has thickened. Turn the ribs occasionally and heat until the center reaches 165°F (74°C), checking with a food thermometer; USDA FSIS recommends that temperature for leftovers. A microwave also works: cover the dish, stir or turn the pieces partway through, and check several spots for even heating. Reheat only the amount you plan to eat.

Frequently Asked Questions

What is Korean beef stew called?
Galbijjim (갈비찜) is the familiar name for Korean braised beef short ribs, and it is often described in English as Korean beef stew. It is usually thicker and more concentrated than a soup, with meat and vegetables served in a savory braising sauce. Other Korean beef dishes have different names and ingredients, so the exact name depends on the cut and cooking style.

Is galbijjim the same as galbitang?
No. Galbijjim is braised until the ribs and vegetables are tender in a relatively concentrated, seasoned sauce. Galbitang is a beef-rib soup with a more abundant, broth-like liquid. Both use ribs, but their seasoning, texture, and serving style differ.

Can I make this with stew meat instead of short ribs?
You can use well-marbled beef chuck cut into large chunks, but the result will not have the same flavor from bones and rib fat. Begin checking the chuck after about 90 minutes of gentle braising and continue until tender; the exact time depends on the size and shape of the pieces. Keep the vegetables out until the beef is nearly tender so they do not overcook.

Why are my short ribs still tough?
They may need more time rather than higher heat. Short ribs can remain chewy until their connective tissue has softened, even after they reach a safe temperature. Keep the pot at a low simmer and cook in 15-minute increments, checking tenderness with a fork. If the liquid is boiling vigorously, reduce the heat before continuing.

Can I make galbijjim ahead?
Yes. Make it a day ahead, cool it safely, and refrigerate it within 2 hours. The next day, remove any firm surface fat if desired and reheat gently to 165°F (74°C). The flavors often meld while chilled, though the vegetables will be softer after reheating. If you want them firmer, cook them just until tender and store them with the ribs.

Do I need to marinate the ribs?
No. The grated pear and seasonings go directly into the braising liquid, so there is no separate marinating period in this recipe. A long marinade is unnecessary for this method because the ribs simmer in the seasoned sauce for more than two hours. Keeping the steps simple also makes it easier to control the saltiness of the finished dish.

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

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