short ribs korean style recipe

Written ByJenny Smyth Posted on
short ribs korean style recipe
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The Best short ribs korean style recipe

I’m so excited to share this short ribs Korean style recipe with you all! I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of sweet and spicy flavors is just perfect, and the fall-off-the-bone tenderness of the short ribs is unbeatable.

This recipe is a staple in many Korean households, and I’m thrilled to be able to share it with you. The technique of slow-cooking the ribs in a rich, savory sauce is what makes this dish so special. It’s a game-changer for any occasion, whether it’s a weeknight dinner or a special gathering.

Plus, it’s ridiculously easy to make – just throw everything in the pot and let the slow cooker do its magic! I love that this recipe is also incredibly healthy, thanks to the use of low-sodium soy sauce and plenty of fresh ginger. My kids devour these ribs, and they’re a great way to get them eating more vegetables.

I’ve served this dish at countless family gatherings, and it’s always the star of the show. So go ahead, give this recipe a try – I promise you won’t be disappointed! The best part?

You can make it ahead of time and reheat it later, making it perfect for busy weeknights or last-minute meal prep.

Korean Braised Short Ribs (Galbi Jjim)

Korean Braised Short Ribs (Galbi Jjim)

4.5 from 667 votes

Tender beef short ribs braised in a sweet and savory soy sauce based broth with Asian pear, garlic, and ginger. This classic Korean dish is slow cooked until the meat falls off the bone and is perfect served over rice.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 680 kcal

🥘Ingredients

For the Short Ribs

3 pounds bone-in beef short ribs, trimmed of excess fat
2 tablespoons vegetable oil
1 large onion, cut into large chunks
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 cup low sodium soy sauce
1/2 cup brown sugar, packed
1/4 cup mirin
1 Asian pear, peeled and grated
2 cups beef broth
4 large carrots, peeled and cut into 2 inch pieces
8 ounces Korean radish or daikon radish, peeled and cut into 1 inch cubes
2 green onions, sliced for garnish
1 tablespoon toasted sesame seeds for garnish

👨‍🍳Directions

1Pat the short ribs dry with paper towels and season generously with salt and pepper.
2Heat the vegetable oil in a large Dutch oven over medium high heat until shimmering, then sear the ribs in batches without crowding until deeply browned on all sides, about 3 to 4 minutes per side.
3Transfer the seared ribs to a plate and set aside.
4Reduce the heat to medium and add the onion chunks to the pot, cooking until softened and lightly browned, about 5 minutes.
5Stir in the minced garlic and grated ginger and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
6Add the soy sauce, brown sugar, mirin, grated Asian pear, and beef broth to the pot, stirring to combine and scraping up any browned bits from the bottom.
7Bring the liquid to a boil over high heat, then return the short ribs to the pot along with any accumulated juices.
8Reduce the heat to low, cover the pot with a tight fitting lid, and simmer gently for 1 hour and 30 minutes.
9The meat should be starting to become tender but not yet falling off the bone when pierced with a fork.
10Add the carrot pieces and radish cubes to the pot, pushing them down into the liquid.
11Re-cover the pot and continue to simmer on low heat for another 45 minutes to 1 hour, until the vegetables are tender and the meat is very tender and pulls away from the bone easily.
12Taste the braising liquid and adjust seasoning with additional salt or pepper if needed.
13If a thicker sauce is desired, remove the lid and simmer on medium high heat for 5 to 10 minutes until the liquid reduces slightly and becomes glossy.
14Serve the short ribs and vegetables over steamed rice, spooning the sauce generously over the top.
15Garnish with sliced green onions and toasted sesame seeds.

🔧Equipment

Large Dutch oven or heavy bottomed pot with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Vegetable peeler
Box grater
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 680 kcal🧈Total Fat: 38g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 1450mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 35g

📝Notes

For the most tender results, choose short ribs with good marbling. The Asian pear tenderizes the meat naturally and adds sweetness. Leftovers can be refrigerated for up to 3 days and the flavor improves overnight.

Watch Video Of How Korean Braised Short Ribs (Galbi Jjim) Works

This short ribs Korean style recipe is truly one of my all-time favorites – it’s easy to make, deliciously flavorful, and perfect for any occasion. Whether you’re feeding a crowd or just need a quick weeknight dinner solution, these tender short ribs will not disappoint.

Plus, they’re incredibly healthy thanks to the use of low-sodium soy sauce and plenty of fresh ginger – my kids even love them! And let’s not forget about leftovers – these short ribs are amazing reheated in a bowl with some steamed veggies or served over rice for lunch the next day.

❓ Frequently Asked Questions About Korean Braised Short Ribs (Galbi Jjim)

1. What type of short ribs should I use for this recipe?

For this Korean-style short ribs recipe, you’ll want to use beef short ribs with the bone intact. Look for them at your local butcher or Asian market – they’re usually sold as ‘beef short ribs’ or ‘kalbi’. If you can’t find them with the bone intact, you can still use them, but the dish won’t be as authentic.

2. Can I use pork or lamb instead of beef?

No, this recipe is specifically designed for beef short ribs. Pork and lamb would change the flavor profile too much, and might not hold up as well to the long cooking time.

3. How long does it take to cook the short ribs?

The cooking time will depend on your slow cooker – typically, it takes around 6-8 hours on low or 3-4 hours on high.

4. Can I make this recipe in advance?

Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use. Simply thaw and reheat when you’re ready – it’s perfect for meal prep or busy weeknights!

5. What if I don’t have gochujang paste?

No problem! You can substitute gochujang with a mixture of soy sauce and honey (or sugar) – just adjust the amount to taste.

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