Korean Short Rib Stew: Slow-Braised Galbi Jjim Recipe

Korean short rib stew, often called galbi jjim, is a comforting braise of beef short ribs cooked slowly with soy sauce, garlic, pear, and vegetables until tender. Recipes vary by region and household, but this version balances savory, gently sweet sauce with carrots and Korean radish for a satisfying meal served over rice.

Ingredients

4 lb (1.8 kg) bone-in beef short ribs, cut into 2- to 3-inch (5- to 7.5-cm) pieces
4 cups (960 ml) water for blanching, plus 4 cups (960 ml) fresh water for braising
½ cup (120 ml) Korean soup soy sauce or regular soy sauce
1 medium Asian pear, about 7 oz (200 g), peeled, cored, and grated
1 medium yellow onion, about 5 oz (150 g), peeled and roughly chopped
8 garlic cloves, about 1 oz (24 g), peeled
1 tablespoon (15 g) peeled, finely grated fresh ginger
3 tablespoons (38 g) brown sugar
2 tablespoons (30 ml) mirin
1 tablespoon (15 ml) toasted sesame oil
½ teaspoon (1 g) ground black pepper
12 oz (340 g) Korean radish or daikon, peeled and cut into 1½-inch (4-cm) chunks
2 medium carrots, about 7 oz (200 g), peeled and cut into thick chunks
1 cup (150 g) peeled cooked chestnuts, optional
2 scallions, about 1 oz (30 g), thinly sliced, for serving
1 teaspoon (3 g) toasted sesame seeds, optional, for serving

Instructions

Soak and prepare the ribs. Trim away any thick, hard pieces of surface fat, but leave some marbling in place. Put the ribs in a large bowl, cover them with cold water, and soak for 20 minutes, changing the water once if it becomes very cloudy. Drain and rinse. While they soak, peel and cut the vegetables, grate the pear, and prepare the sauce ingredients; this prep takes about 35 minutes altogether.
Blanch the ribs. Bring 4 cups (960 ml) fresh water to a boil in a large pot. Add the ribs and boil for 10 minutes, turning them once or twice. This quick blanch helps remove foam and some surface impurities before the longer braise. Drain the ribs in a colander, rinse each piece under cool running water, and wash the pot to remove any residue.
Mix the braising sauce. In a bowl, stir together the soy sauce, grated Asian pear, onion, garlic, ginger, brown sugar, mirin, sesame oil, and black pepper. For a smoother sauce, finely grate the onion and garlic or pulse them briefly in a food processor; small pieces are also fine because they soften during the braise.
Braise the ribs until nearly tender. Return the ribs to the clean pot and add the sauce and 4 cups (960 ml) fresh water. The liquid should come roughly halfway up the meat; add a little more water if needed. Bring it to a gentle boil, skim any foam from the surface, then cover and reduce the heat to maintain a steady, low simmer for 1 hour 30 minutes. Turn the ribs once or twice. Keep the simmer gentle rather than letting the liquid boil hard, which can make the meat dry and break up the sauce.
Add the vegetables. Stir in the radish, carrots, and chestnuts, if using. Cover and simmer for 25 minutes, turning the vegetables once so they cook evenly. The vegetables should be tender enough to pierce with a fork but still hold their shape. Check the thickest rib meat, away from the bone, with a food thermometer: USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef, and this long braise should take the meat well beyond that temperature as it becomes tender.
Reduce and finish the sauce. Remove the lid and simmer for about 15 minutes, gently turning the ribs and spooning sauce over them. The sauce should look glossy and lightly coat a spoon; it will not necessarily become thick like gravy. Taste and adjust with a splash of soy sauce if it needs more savory depth, or a little water if it has reduced too far. Serve hot with scallions and sesame seeds.

Tips

Use a steady simmer. A few small bubbles are enough. A vigorous boil can toughen the meat, break up the vegetables, and reduce the sauce before the ribs are tender. If the pot loses too much liquid, add hot water a little at a time.
Choose a useful substitute for Asian pear. Asian pear adds mild sweetness and a fresh fruit flavor. If you cannot find one, use a peeled, grated Bosc or Anjou pear, or half a crisp apple. The result will be a little less traditionally delicate but still works well in the sauce.
Adjust for the soy sauce you have. Korean soup soy sauce has a clean, salty flavor; regular soy sauce is a practical option and can taste darker or stronger. Start with the listed amount, then taste after the sauce reduces before adding more. Do not add extra salt automatically.
Plan for bones and fat. Short ribs vary in size and fat content, so buy by weight and expect some variation in the number of pieces. For a less greasy sauce, make the stew a day ahead, chill it, and lift off the solidified fat before reheating.

Serving Suggestions

Serve the ribs and vegetables in shallow bowls with plenty of sauce, alongside hot short-grain rice. The rice catches the sweet-savory braising liquid and makes the dish a complete, filling meal. Korean banchan such as kimchi, seasoned spinach, or crunchy cucumber provides a crisp, tangy contrast; plain sliced scallions or a little toasted sesame add a fresh finish. Offer spoons as well as chopsticks, since the sauce is delicious over rice and the meat may be tender enough to pull from the bone.

If you are serving guests, bring the pot to the table or arrange the ribs in a warm serving dish with the vegetables around them. Spoon off excess surface fat first if desired, but keep enough sauce to coat the meat. A simple, lightly dressed green salad is another good accompaniment when you want something fresh without competing with the braise.

Variations

For a more traditional-feeling assortment, add peeled chestnuts, Korean jujubes, or shiitake mushrooms. Chestnuts are included as an option above; add sliced fresh shiitakes with the radish and carrots. Korean jujubes can be harder to find, so feel free to leave them out rather than replacing them with a strongly flavored dried fruit.

Daikon is an easy-to-find stand-in for Korean radish, though Korean radish is often firmer and has a slightly peppery flavor. You can also use only carrots and mushrooms if radish is unavailable. For a little heat, add one or two dried red chilies to the pot, then remove them before serving. For a less sweet stew, reduce the brown sugar to 2 tablespoons (25 g); the pear still contributes natural sweetness. Mirin can be replaced with 2 tablespoons (30 ml) dry sherry plus 1 teaspoon (4 g) sugar, which gives a less distinctly sweet finish.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The sauce may thicken and set slightly when cold; that is normal. If you want to remove some fat, chill the stew and lift off the firm layer from the surface before reheating.

For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw them in the refrigerator, not on the counter. Reheat gently in a covered saucepan over medium-low heat with a splash of water, turning the ribs occasionally, until the center reaches 165°F (74°C). You can also reheat individual portions in the microwave, stirring or turning the food partway through and checking that it reaches 165°F (74°C) throughout. Avoid repeatedly cooling and reheating the whole pot; warm only what you plan to serve.

Frequently Asked Questions

Is Korean short rib stew the same as galbi jjim?
Galbi jjim is the Korean name commonly used for braised short ribs, and it is often translated as Korean braised short ribs or short rib stew. Recipes differ in their sweeteners, vegetables, cuts of meat, and cooking methods. This version uses a gently sweet soy-based sauce and a stovetop braise.

Can I make this with boneless short ribs?
Yes. Use 4 lb (1.8 kg) boneless short ribs and cut them into large chunks. They may cook faster than bone-in pieces, so begin checking tenderness after about 1 hour 15 minutes of braising. Keep the same thermometer check and continue cooking gently until the meat is tender, adding the vegetables only when the beef is close to ready.

Why soak and blanch the ribs?
Soaking draws some blood and loose material from the surface, while blanching loosens foam and residue that can cloud the finished sauce. These steps do not make the stew safe on their own; the ribs still need to cook through in the braise. Rinse the pot after blanching so that the sauce begins in a clean pot.

Can I cook the stew in a slow cooker?
Yes, but the sauce will not reduce as much in a slow cooker. Blanch the ribs and prepare the sauce as directed, then cook the ribs with the sauce until tender, about 7 to 8 hours on low or 4 to 5 hours on high, depending on the cooker and rib size. Add the carrots and radish for roughly the final 2 hours on low so they do not turn mushy. If you want a glossier sauce, transfer it to a saucepan and simmer it briefly after the meat is done.

How can I tell when the ribs are tender?
A thermometer verifies that the beef has reached a safe temperature, but tenderness takes longer than reaching the safe minimum. The meat should yield easily when pressed with a fork and begin to pull away from the bone without falling apart completely. If it still feels firm, keep the covered pot at a gentle simmer and check again in 15-minute intervals.

Can I make it ahead?
Yes. The stew can be cooked, cooled, and refrigerated for 3 to 4 days, which also makes it convenient to skim off chilled fat. Reheat it gently with a small splash of water until it reaches 165°F (74°C). The meat and vegetables soften a little during storage, so avoid an extended boil when warming it.

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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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