I’ve been begging my mom for her Korean Short Rib (Galbi Jjim) recipe for years, and I finally got it! While my parents were visiting, I kindly (read: forcefully) asked her to make it with me so I could jot down every ingredient and step.
I’ve tried to recreate it on my own so many times, but it just never tasted like hers. There’s something about a mom’s cooking, right?
I’m so grateful she was willing to share it, not just so I can pass it on to all of you, but especially to my kids. This dish is full of love and care, perfect for a special occasion or simply just because. I hope it brings as much comfort and joy to your table as it has to ours.
Mom’s Galbi Jjim (Korean Short Rib) Recipe
Recipe by
Servings
4-6 servings
Prep time
50 min
Cooking time
70 mins
Calories
–
Takes a bit of prep, but once you get it going, it’s easy peasy!
Great dish for guests, special occasions, or just for good old comfort.
Ingredients
- 5lb beef short rib
- 1 1/4 cup low-sodium soy sauce
- 1 cup brown sugar
- 1/2 cup mirin
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 4 cups water + 1/2 cup water
- 1 brown onion
- 1 asian pear or fuji apple
- 2 green onions
- 1 large carrot
- 2 medium Yukon potatoes
- Optional: 5 dried shiitake mushrooms, 5 dried jujube, toasted sesame oil, toasted sesame seeds
Directions
- Soak beef short ribs in cold water for 30 minutes. Discard water.
- Bring a large pot of water to a rolling boil, add short ribs, and boil for 5 minutes.
- While ribs are boiling, in a blender, add 1 onion, 1 pear or apple, and 1/2 cup of water and blend until smooth. Strain in a cheesecloth or nutbag to remove pulp. Set aside.
- Remove short ribs from pot and rinse under cold water and discard boiled water.
- Clean the large pot, add the cleaned short rib, 1 1/4 cup soy sauce, 1 cup brown sugar, 1/2 cup mirin, 2 tbsp minced garlic, 1 tbsp minced ginger, 4 cups of water, and blended and strained onion/pear. Bring to a rolling boil, and cook for 40 minutes on medium-high heat with lid on.
- After 40 minutes, remove lid, lower temperature to medium, add in cut green onions, carrots, potatoes, shiitake mushrooms, jujube and cook for 30 minutes or until beef is tender.
- Remove from heat, add a drizzle of toasted sesame oil, sprinkle of sesame seeds and serve with rice.
Notes
Traditionally, instead of potatoes, you’re supposed to add chestnuts.
Also, as a tip, you can round the edges of the carrots and potatoes/chestnuts, so as it’s cooking in the sauce, the shape stays in tact and doesn’t fall apart into the sauce.
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