Korean Braised Short Ribs (Galbi Jim)

Korean Braised Short Ribs

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Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
319 Calories
10g Fat
50g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 319
% Daily Value*
Total Fat 10g 12%
Saturated Fat 3g 14%
Cholesterol 21mg 7%
Sodium 1355mg 59%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 20%
Total Sugars 28g
Protein 11g
Vitamin C 22mg 112%
Calcium 69mg 5%
Iron 2mg 13%
Potassium 763mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 tablespoons sugar

  • 6 tablespoons soy sauce

  • 2 tablespoons mirin, or 1 tablespoon honey

  • 4 cloves garlic, finely chopped

  • 1/2 medium onion, grated

  • 3 medium scallions, finely chopped

  • 1 tablespoon sesame seeds, crushed or whole

  • 1 tablespoon sesame oil

  • 1/2 Asian pear, peeled and finely chopped

  • 3 pounds English-cut short ribs (sometimes called thick-cut), rinsed in cold water

  • 2 small potatoes, cut into large chunks

  • 2 medium carrots, cut into 2-inch pieces

Steps to Make It

  1. Score the ribs so that they absorb more of the braising liquid.

  2. Mix all the marinade ingredients (spices and liquids) together.

  3. 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.

  4. Cover pot with a tight-fitting lid.

  5. 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.*

  6. * 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.