This Korean Braised Short Rib (or Galbi Jjim) is cooked low and slow in a dutch oven, creating the most tender meat that falls off the bone and melts in your mouth. It is shockingly easy to make, will have mouths watering, and will make you feel extra fancy!
What is Braising?
Braising is a cooking method which involves searing or frying, and then cooking slowly, over low heat, in liquid. This is typically done with tougher cuts of meat, which allow the tougher muscle meat to melt with the connective tissues, creating a tender, fall-of-the-bone, mouth-watering bite.
After the browning of the meat, this dish is largely hands off, making it perfect to serve for guests. It will also fill your home with rich aromas that will have your guests drooling when they walk in the door. Bon Appetit said it best — ‘There is no other cooking method that asks so little, yet gives so much back.’
The Basics of Braising:
You will need a Dutch oven. This is the
one stop shop one pot shot for any braise.
Layers. A braise is about layers. To put it simply:
- Top layer = seared meat
- Middle = vegetables
- Base layer = aromatics
After you layer, you’ll pour in a liquid all around, cover, and cook low and slow.
How to make this Korean Braised Short Rib
As I scoured dozens of recipes for Korean Braised Short Rib, or Galbi Jjim, I found many variations. Some recipes called for soaked ribs, some boiled vs browned, and some were simmered stove-top vs oven. There were so many options, which I will explore one day, but for now, this version did not disappoint.
Traditional Galbi Jjim also has Korean radish (or Daikon radish), dried jujubes (similar to dates, but sweet and tart) and garnished with chestnuts, and gingko nuts. However, I didn’t have these regularly on hand.
What to do:
The night before, soak the short ribs in water for 30 minutes (this is to remove excess blood).
Drain and pat dry the short ribs, and sprinkle with Kosher salt. Cover and place back in the fridge overnight. (if you don’t have time to to the overnight rest, don’t stress. Soak for 30 minutes and salt as early as you can before cooking (but no more than overnight).
About 4 hours before you plan to serve dinner, start to prep the braise. First, sear the meat on both sides. I typically do about 3-4 minutes per side. If it’s sticking to the bottom, give it a little time. Once it gets a good sear, you’ll be able to remove it easier.
Remove the browned meat from the Dutch Oven, set aside the meat.
In the Dutch oven, stir fry the aromatics. In this recipe, I used garlic, ginger, green onion, and pears. If needed, use a splash of mirin (Japanese sweet cooking rice wine) and get the browned bits at the bottom moving around.
Next, layer the veggies on top. I used carrots and shiitake mushrooms.
Now, place the meat on top of the veggies.
Pour in the sauce. This sauce is made with soy sauce, brown sugar, mirin, and water.
Bring to a boil, and pop into an oven for the next 3.5 hours, at 325 degrees.
Now, let it cook, low and slow – all the work is done! You’ll be able to enjoy time with your guests, kick back with a glass of wine and wait for the aromas to fill your home. In just a few short hours, you’ll have your masterpiece.
Serve with cooked rice, chop green onions and toast sesame seeds. And of course, a bold red wine. (Always!)
When you pull the ribs out of the oven, stick a fork gently into the meat and you’ll find it just FALLS off. This is mostly just for kicks, as I can guarantee it will fall off. It’s more just to build excitement around what you are about to eat!
Honestly, I was trying to photograph, and I lost a few rib bones as I was trying to plate and maneuver in the bowl. Not complaining about that!
Looking for something else?
- Slow Cooker Vietnamese Pulled Pork Banh Mi – also great for guests
- Sweet Soy Sauce Glazed Chicken – an easy weeknight meal
- Vietnamese Spring Rolls – a fun appetizer for the family or guests
- Spicy Chinese Eggplant and Tofu – a weeknight favorite
Korean Braised Short Rib
- 4 cloves garlic, minced
- 1 tbsp ginger, sliced
- 4 green onions, sliced
- 1 pear, cored and chopped into 1/2 in chunks (or apple pear)
- 1/2 white onion
- 4 large carrots, cut into 2-3 in portions
- 1 cup shiitake mushrooms, halved
- 4 lbs short rib, bone-in*
- 1/4 cup soy sauce (low sodium)
- 1/4 cup dark soy sauce
- 1/3 cup brown sugar
- 2 tbsp mirin
- 1.5-2 cups water
- Night before: soak short ribs in water for 30 minutes. Drain and pat dry. Sprinkle Kosher salt on each side of the meat. Cover and place back in the refrigerator overnight. (*see note)
- Preheat oven to 325 degrees.
- Sear short ribs in Dutch oven, about 3-4 min/side. Remove meat and set aside.
- Stir fry aromatics (garlic, ginger, green onion, onion, pear) for 2-3 minutes. There should be some oil left from the meat in the pan to stir fry in. Use a splash of mirin (or any liquid) to get any browned bits moving around the Dutch oven.
- Layer carrots and shiitake mushrooms on top of the aromatics.
- Add seared meat on top of the vegetables.
- Combine sauce (soy sauce, brown sugar, mirin and water). Pour over the meat.
- Bring your braise to a boil. Remove from heat, place in oven for 3 – 3 and 1/2 hours.
- Serve on top of brown rice, top with green onions and sesame seeds.
- If you don’t have time to soak and salt overnight, you can soak for 30 minutes before cooking, to release some of the blood. Salt the meat before browning.
- Bone-in or Boneless? I have made both and both were still shockingly delicious. However, I recommend going bone-in for the richest and most flavor.
- Don’t have dark (or black) soy sauce? Use 1/2 cup soy sauce and the dish is still incredible. I’ve made and prefer using some dark soy sauce. Dark soy sauce is richer, thicker, and sweeter than traditional soy sauce.