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Galbijjim (Braised Beef Short Ribs)

Galbijjim is Korean celebration food, the dish that comes out for special occasions and family gatherings. Beef short ribs are braised low and slow in a sweet soy sauce with pear, garlic and ginger until the meat is falling off the bone and the sauce turns glossy and rich.

The flavour is deep and savoury with a gentle sweetness, closer to a Sunday roast in spirit than a spicy stew. Chunks of carrot, daikon radish and shiitake mushrooms soak up all that braising liquid and become just as good as the beef itself.

While it takes a couple of hours in the pot, almost all of that is hands-off simmering. Make it a day ahead if you can; like all great braises, it's even better the next day.

Servings
4
Prep Time
40
mins
Cook Time
140
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Ingredients
16
Total Time
180
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Pantry bits

  • Large heavy-based pot or Dutch oven with lid
  • Large bowl for soaking ribs
  • Box grater
  • Ladle or large spoon for skimming

Ingredients

  • 1.5kg beef short ribs, cut into 5cm pieces (ask your butcher)
  • 1/2 cup (125ml) soy sauce
  • 1/4 cup (55g) brown sugar
  • 2 tbsp mirin or rice wine
  • 1 tbsp sesame oil
  • 1 nashi pear or ripe pear, peeled and grated
  • 8 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 brown onion, grated
  • 2 carrots, cut into large chunks
  • 300g daikon radish, cut into large chunks
  • 6 dried shiitake mushrooms, soaked in warm water for 20 minutes
  • 3 cups (750ml) water or beef stock
  • 2 spring onions, sliced
  • 1 tbsp toasted sesame seeds
  • 1/2 tsp cracked black pepper

Instructions

  1. Soak the short ribs in cold water for 30 minutes to draw out excess blood, changing the water once. Drain and pat dry.
  2. Bring a large pot of water to the boil, add the ribs and blanch for 5 minutes. Drain and rinse the ribs under cold water to remove impurities, then rinse out the pot.
  3. Make the braising sauce by combining the soy sauce, brown sugar, mirin, sesame oil, grated pear, grated onion, garlic, ginger and pepper in a bowl.
  4. Return the ribs to the pot, pour over the sauce and the water or stock, and bring to the boil. Reduce the heat to low, cover, and simmer gently for 1 hour.
  5. Add the carrot, daikon and drained shiitake mushrooms, then continue simmering, covered, for another 40 minutes until the vegetables are tender and the beef is nearly falling off the bone.
  6. Remove the lid and simmer for a final 15-20 minutes to reduce the sauce until glossy and slightly thickened, spooning it over the ribs as it reduces.
  7. Skim any excess fat from the surface, then scatter over the spring onions and sesame seeds. Serve with steamed short-grain rice.

Other recipes

Nasi Kuning (Indonesian Yellow Rice)
Opor Ayam (Chicken in Coconut Curry)
Martabak Telur (Savoury Stuffed Pancake)

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