Best 2 Korean Braised Short Ribs Galbi Jim Recipes

**Korean Braised Short Ribs (Galbi Jim): A Symphony of Savory, Sweet, and Umami Flavors**

Indulge in the exquisite Korean culinary creation known as Galbi Jim, a dish that tantalizes taste buds with its symphony of savory, sweet, and umami flavors. These melt-in-your-mouth short ribs, braised to perfection in a rich and flavorful sauce, are the epitome of Korean comfort food. Our carefully curated collection of recipes offers a diverse range of Galbi Jim variations, each with its unique twist on this classic dish. From the traditional version simmered in a soy sauce-based sauce to modern interpretations that incorporate a variety of ingredients like gochujang (Korean chili paste), honey, and pear, our recipes cater to every palate and preference. Whether you prefer a spicy kick, a hint of sweetness, or a complex interplay of flavors, our Galbi Jim recipes promise an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)

Korean Kalbi Jjim (Braised Beef Short Ribs) image

This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 2h25m

Yield 6

Number Of Ingredients 17

Ingredients

2 pounds beef short ribs, or more to taste
1 onion, quartered
1 (1 inch) piece fresh ginger, sliced
2 cloves garlic
5 tablespoons soy sauce
¼ cup brown sugar
2 tablespoons Korean red pepper flakes (gochugaru)
4 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
½ cup Japanese beech mushrooms
7 chestnuts (bam), or more to taste
7 dried Korean dates (daechu)
1 tablespoon corn syrup (mulyeot)
2 green onions, sliced

Steps:

Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
Make slits in each short rib to remove or cut away excess fat.
Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g

KOREAN BRAISED SHORT RIBS (GALBI JIM)

Korean Braised Short Ribs (Galbi Jim) image

At my place, we do theme dinner parties, and this one was from Korean night. I had tried different versions of this recipe, and after mixing and matching, I like this one the best. The addition of Sriracha - an Asian chile/garlic paste also known as "Rooster Sauce" - was my embellishment, and probably not authentic - but I like sweet & spicy! The authentic preparation calls for bone-in short ribs to get more flavor, but I have to admit, I've done it with boneless, and I actually like it better that way. I served it with rice and a Korean cold spinach-sesame salad known as Shigmchi Namul, which I'll post also. Two words: Rave Reviews! They went back for seconds and thirds!

Provided by Spice Boy

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons sugar
1/4 cup soy sauce
1/4 cup sherry wine
1 -2 tablespoon hot sauce (Sriracha, or your favorite hot sauce to taste)
1 tablespoon mirin (or 1 Tbsp honey)
3 garlic cloves, finely chopped
1/2 small onion, grated
3 scallions, finely chopped
1 tablespoon sesame seeds
1 tablespoon sesame oil
1/2 Asian pear, peeled and chopped
1 1/2 lbs beef short ribs, bone-in (about 4)
2 small potatoes, peeled and cut into chunks
2 medium carrots, peeled and cut into chunks

Steps:

Mix together all ingredients except ribs, asian pear, potatoes, and carrots. Score the ribs and pour the marinade over. Marinate for about an hour in the refrigerator, or overnight. (Marinating is optional).
Pour the ribs and marinade into a large pot over high heat. Liquid should come at least halfway up to the level of the ribs; add water if necessary.
When liquid comes to a full boil, cover the pot with a tight-fitting lid and turn the heat down to simmer.
Cook for 90 minutes to 1 hour, until meat is tender. Add the Asian pear, potato and carrot about 30 minutes before the end of the cooking time.
Serve with rice.

Tips:

Choose the right short ribs: Look for short ribs that are well-marbled with fat, as this will help to keep them moist and flavorful during the braising process.
Use a variety of vegetables: This will add flavor and color to the dish. Some good options include carrots, potatoes, onions, and bell peppers.
Don't be afraid to experiment with different seasonings: Soy sauce, garlic, ginger, and sesame oil are all classic Korean flavors, but you can also add other ingredients like gochujang (Korean chili paste) or doenjang (Korean soybean paste) to taste.
Braising is a slow-cooking method, so be patient: The longer you braise the short ribs, the more tender and flavorful they will become.

Conclusion:

Korean braised short ribs, or galbi jim, is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The short ribs are fall-off-the-bone tender and the sauce is rich and flavorful. Serve galbi jim with rice and a variety of banchan (side dishes) for a complete Korean meal.