These Korean braised short ribs are slowly simmered over low heat to a tender and sweet finish. It's hard to have leftovers with Galbi Jim because it's such a crowd-pleaser, whether it's served at a fancy gathering or just as a comforting homestyle meal.
- 5 tbsp sugar
- 6 tbsp soy sauce
- 2 tbsp Japanese rice wine (mirin) OR 1 Tbsp honey
- 4 cloves garlic (finely chopped)
- 1/2 onion (grated)
- 3 scallions (finely chopped)
- 1 tbsp sesame seeds (crushed or whole)
- 1 tbsp sesame oil
- 1/2 Asian pear (peeled and finely chopped)
- 3 lbs English-cut short ribs (sometimes called thick-cut), rinsed in cold water
- 2 small potatoes (cut up into large chunks)
- 2 medium carrots (cut into 2-inch lengths or ½ cup baby carrots)
Score the ribs so that they absorb more of the braising liquid.
Mix all the marinade ingredients (spices and liquids) together.
In a large pot over high heat, put in the ribs and pour the braising liquid over them. Mix well, making sure all the ribs are covered. The liquid should come to about half the 1/3 to ½ the level of the ribs in the pot.
Cover pot with a tight-fitting lid.
When it begins to boil, turn to a low simmer. Cook for at least 1 hour (90 minutes – 2 hours is better), adding in potatoes and carrots 30 minutes before the end of cooking time.*
* If you are adding in brisket or stew meat for more quantity, then it's best to braise for at least 2 hours. The goal is for meltingly tender meat that is falling off the bone.
To stretch the recipe, you can cut up pieces of brisket or other roasting beef cuts to stew size and cook with the short ribs. But you should always try to make it with bone-in ribs because like Italian Osso Bucco or Irish stew, Galbi Jim relies on the stewed bone marrow for its rich flavor.