Recipe

Galbi-jjim (soy-braised beef short ribs)

Name: Galbi-jjim (soy-braised beef short ribs)
Total time: 150 min
Yield: 4
Cuisine: Korean
Ingredients: 1.5 kg Bone-in beef short ribs, cut into 5 cm pieces; 120 ml Soy sauce; 3 tbsp Dark brown sugar; 3 tbsp Mirin or rice wine; 1/2 Asian pear or apple, grated; 1/2 Onion, grated; 1.5 tbsp Garlic, minced; 1 tsp Ginger, grated; 1/2 tsp Black pepper; 800 ml Water; 300 g Korean radish (mu) or daikon, cut into large chunks; 1 Carrot, cut into large chunks; 4 Shiitake mushrooms; 8 Peeled chestnuts; 6 Dried jujubes; 1 tsp Sesame oil; to taste Pine nuts and green onion, to garnish

Mukkidex Kitchen (@mukkidex_kitchen) Official · Oct 25, 2026

Galbi-jjim (soy-braised beef short ribs), photo 1 — AI-generated image

Serves 4150 minHard

Galbi-jjim is the celebration dish of Korean holidays and family gatherings: beef short ribs braised slowly in sweet soy sauce until they fall off the bone, with radish, carrot, chestnuts and jujubes (Korean dates) that soak up the sauce. Soak the ribs in cold water first to draw out the blood, then boil them briefly and rinse. This keeps the sauce clean and glossy. Grated pear both sweetens and tenderises the meat. It reheats beautifully, so it is worth making a day ahead: chill it and lift off the fat before warming.

Ingredients

Bone-in beef short ribs, cut into 5 cm pieces1.5 kg
Soy sauce120 ml
Dark brown sugar3 tbsp
Mirin or rice wine3 tbsp
Asian pear or apple, grated1/2
Onion, grated1/2
Garlic, minced1.5 tbsp
Ginger, grated1 tsp
Black pepper1/2 tsp
Water800 ml
Korean radish (mu) or daikon, cut into large chunks300 g
Carrot, cut into large chunks1
Shiitake mushrooms4
Peeled chestnuts8
Dried jujubes6
Sesame oil1 tsp
Pine nuts and green onion, to garnishto taste

Steps

Soak the ribs in cold water for 1 hour, changing the water once. Trim off excess fat.
Boil the ribs in fresh water for 5 minutes, then drain and rinse off any scum.
Mix the soy sauce, sugar, mirin, pear, onion, garlic, ginger, pepper and water in a large heavy pot. Add the ribs, bring to the boil, then cover and simmer over low heat for 1 hour.
Skim off the fat. Add the radish, carrot, mushrooms, chestnuts and jujubes and simmer uncovered for 30–40 minutes, turning gently, until the meat is very tender and the vegetables are cooked.
Raise the heat for the last few minutes to reduce the sauce until glossy, spooning it over the ribs.
Stir in the sesame oil and serve garnished with pine nuts and green onion.

More photos

2. AI-generated image
3. AI-generated image

In the dex

#046Galbi-jjim갈비찜

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Mukkidex Kitchen Official

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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Ingredients

Bone-in beef short ribs, cut into 5 cm pieces1.5 kg

Soy sauce120 ml

Dark brown sugar3 tbsp

Mirin or rice wine3 tbsp

Asian pear or apple, grated1/2

Onion, grated1/2

Garlic, minced1.5 tbsp

Ginger, grated1 tsp

Black pepper1/2 tsp

Water800 ml

Korean radish (mu) or daikon, cut into large chunks300 g

Carrot, cut into large chunks1

Shiitake mushrooms4

Peeled chestnuts8

Dried jujubes6

Sesame oil1 tsp

Pine nuts and green onion, to garnishto taste

Steps

Soak the ribs in cold water for 1 hour, changing the water once. Trim off excess fat.

Boil the ribs in fresh water for 5 minutes, then drain and rinse off any scum.

Mix the soy sauce, sugar, mirin, pear, onion, garlic, ginger, pepper and water in a large heavy pot. Add the ribs, bring to the boil, then cover and simmer over low heat for 1 hour.

Skim off the fat. Add the radish, carrot, mushrooms, chestnuts and jujubes and simmer uncovered for 30–40 minutes, turning gently, until the meat is very tender and the vegetables are cooked.

Raise the heat for the last few minutes to reduce the sauce until glossy, spooning it over the ribs.

Stir in the sesame oil and serve garnished with pine nuts and green onion.