Galbi Jjim (Braised Short Ribs — Full Korean Method)
Galbi jjim — Korean braised short ribs — is one of the most celebrated feast dishes in Korean cooking, served at celebrations, Chuseok (harvest festival), and Seollal (Lunar New Year). The ribs are cut flanken-style (across the bone) or English-cut (between the bones) and braised in a soy-based sauce sweet with Asian pear and sesame, aromatic with garlic and ginger, and deepened with soy sauce and rice wine until the meat is completely yielding and the sauce has reduced to a glossy, lacquered glaze. The Asian pear serves a dual role: it tenderises the meat through its proteolytic enzymes (similar to papaya or pineapple) and contributes its characteristic sweet, slightly floral flavour. Galbi jjim is a preparation of patience — the ribs need at least 2 hours of low braising, and the dish improves dramatically overnight.
Ten in town · three not yet within reach.
- In town
- 10 · dried shiitake mushrooms, garlic cloves, soy sauce (Korean, mirin, rice vinegar, fresh ginger, tellicherry black pepper, carrots, potatoes, beef stock or water
- Not yet within reach
- 3 · beef short ribs (galbi), jujubes (dried Korean dates), sesame seeds
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