Everyday Kitchen

Korean · Dinner

Galbi Jjim

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Galbi Jjim is a Korean dish. Tender ribs should release easily from the bone.

Prep
25 min
Cook
135 min
Total
160 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Galbi Jjim.
Representative photograph of Galbi Jjim. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Beef

Braise

Vegetables

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Blanch · About 5 min

  1. Boil 1200 g beef short ribs, 2000 ml water for 5 minutes; drain and discard blanching water.

Braise · About 90 min

  1. Add 700 ml water, 80 ml soy sauce, 30 g sugar, 150 g pear, grated, 20 g garlic, grated, 15 g ginger, sliced to ribs in a clean pot. Cover and simmer gently 90 minutes.

Finish · About 40 min

  1. Add 300 g daikon, cubed, 200 g carrots, chunked, 150 g shiitake mushrooms; simmer 30–40 minutes until ribs are fork-tender. Uncover to reduce sauce if needed.

    Check: Look for this result: ribs are fork-tender.

Tips

  • Tender ribs should release easily from the bone.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef chuck pieces; begin checking tenderness after 90 minutes.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Galbi Jjim one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Galbi Jjim?

Tender ribs should release easily from the bone.

What can I substitute in Galbi Jjim?

Use beef chuck pieces; begin checking tenderness after 90 minutes.

Can I prepare Galbi Jjim ahead?

Prepare the measured ingredients for Galbi Jjim one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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