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Korean Braised Beef Stew (Galbi Jjim) - Rich, Tender, and Comforting

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef short ribs, English-cut (about 2–3 inches thick)
  • 1 medium onion, quartered
  • 4–5 cloves garlic, smashed
  • 1 thumb-sized piece ginger, sliced
  • 2 medium carrots, cut into large chunks
  • 2 medium potatoes (Yukon Gold or russet), cut into large chunks
  • 1 cup daikon radish, peeled and cut into 1.5-inch pieces (optional but traditional)
  • 6–8 dried jujubes (Korean dates), optional for sweetness
  • 8–10 shiitake mushrooms, stems removed (fresh or rehydrated dried)
  • 2–3 scallions, cut into 2-inch pieces
  • 1 tablespoon toasted sesame seeds, for garnish
  • Steamed white rice, for serving
  • 3/4 cup soy sauce (preferably Korean or light soy, not dark)
  • 1/3 cup brown sugar (adjust to taste)
  • 2 tablespoons honey (or more brown sugar)
  • 1/4 cup mirin (or rice wine)
  • 1/2 cup water
  • 1 small Asian pear or Bosc pear, grated (or 1/2 apple), for tenderizing and sweetness
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1–2 teaspoons sesame oil
  • 1–2 teaspoons gochugaru (Korean red pepper flakes), optional for gentle heat
  • Freshly ground black pepper, to taste

Method
 

  1. Prep the ribs. Rinse the short ribs under cold water. Trim excess surface fat but leave some for flavor. Soak in cold water for 20–30 minutes to draw out blood, changing the water once.
  2. Blanch. Place ribs in a large pot, cover with cold water, and bring to a boil. Simmer 5–8 minutes until foam rises. Drain and rinse the ribs and pot to remove scum.
  3. Make the braising sauce. In a bowl, whisk soy sauce, brown sugar, honey, mirin, water, grated pear, minced garlic, minced ginger, sesame oil, gochugaru, and black pepper.
  4. Start the braise. Return the blanched ribs to the clean pot. Add onion, smashed garlic, sliced ginger, and the braising sauce. Add enough water to barely cover the ribs if needed.
  5. Simmer low and slow. Bring to a gentle simmer, cover, and cook over low heat for 60–75 minutes. Skim fat as it rises for a cleaner sauce.
  6. Add hearty vegetables. Stir in carrots, potatoes, daikon, mushrooms, and jujubes (if using). Continue simmering uncovered 25–35 minutes, until the vegetables are tender and the sauce thickens.
  7. Reduce and finish. If the sauce is still thin, remove the lid and let it bubble for 5–10 more minutes to reduce to a glossy consistency. Add scallions in the last 2–3 minutes.
  8. Check seasoning. Taste and adjust. Add a splash of water if too salty, a pinch of sugar if too savory, or more black pepper for warmth.
  9. Serve. Sprinkle with sesame seeds. Serve hot with steamed rice and, if you like, kimchi or simple greens.