Cooking in

British Columbia

Korean · Korea

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.

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Serves4

Total180 min

Sourced1 of 7 in BC

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

1.2 kg

beef short ribs (galbi)

4cm thick

Not yet stocked in British Columbia

dried shiitake mushrooms

stems removed

Your own market

jujubes (dried Korean dates)

halved

Not yet stocked in British Columbia

garlic cloves

minced

Your own market

40 ml

soy sauce (Korean

if possible)

Not yet stocked in British Columbia

30 ml

mirin

Origin · JapanChoose your town to see who stocks it →

15 ml

rice vinegar

Your own market

15 g

fresh ginger

minced

Origin · New ZealandNot yet stocked in British Columbia

5 g

Tellicherry black pepper

Your own market

sesame seeds

white

Not yet stocked in British Columbia

green onion stalks

cut into 5cm lengths

Your own market

carrots

roll-cut into chunks

Your own market

potatoes

cubed

Origin · FranceNot yet stocked in British Columbia

240 ml

beef stock or water

Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Pat beef ribs dry with paper towels; combine soy sauce, mirin, rice vinegar, garlic, ginger, and Tellicherry pepper in bowl to create marinade.

Marinate ribs for 30 minutes at room temperature, turning halfway through.

Soak dried shiitake in 120 ml warm water for 15 minutes; reserve soaking liquid and chop mushrooms.

Layer ribs in heavy-bottomed braising pot, scatter mushrooms and jujubes over and between ribs, add reserved mushroom liquid and beef stock.

Bring to boil over medium-high heat, then reduce to low, cover with lid and parchment, and braise for 90 minutes until ribs are tender.

Add carrots and potatoes, return to simmer, cover and continue braising for 25 minutes until vegetables are tender.

Uncover, increase heat to medium, and reduce braising liquid by half until glossy and concentrated (8 minutes), turning ribs occasionally.

Garnish with green onion and sesame seeds; serve in shallow bowls with braising liquid spooned over.

III

Sensory Tests

◇Sight. Glossy, lacquered glaze on meat that yields completely to gentle pressure; sauce clings and coats without pooling.

◇Where it lives or dies. Glossy, lacquered glaze signals enzymatic tenderisation and proper reduction — skip the soaking, blanching, or pear, and you get murky broth and tough meat instead.