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Korean Braised Short Rib

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!
Prep Time30 mins
Cook Time3 hrs 30 mins
Course: Entree, Main Course
Cuisine: Asian
Keyword: braised, korean, 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.