For even more tender ribs, consider using a pressure cooker or slow cooker. If using a pressure cooker, reduce the simmering time to about 30-40 minutes. If using a slow cooker, cook on low for 6-8 hours. Adjust the sweetness to your liking by increasing or decreasing the amount of corn syrup or brown sugar. Consider adding other vegetables such as daikon radish or Korean sweet potato for added depth of flavor and texture. Serve with a side of steamed rice and your favorite Korean banchan (side dishes) for a complete and authentic Korean meal.
Korean Beef Short Rib Stew (Galbi Jjim)
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PREP TIME15 mins
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COOK TIME2 hrs 50 mins
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TOTAL TIME4 hrs 5 mins
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SERVING4 People
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VIEWS40
Embark on a culinary journey to Korea with this deeply savory and richly comforting beef short rib stew. Tender, fall-off-the-bone ribs simmered in a sweet and umami-laden broth create a symphony of flavors that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol93 mg
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Fiber5 g
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Protein27 g
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Saturated Fat18 g
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Sodium1454 mg
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Sugar21 g
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Fat46 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSubmerge the short ribs in cold water and let them soak in the refrigerator for 1 hour to draw out impurities. (1 hour)
02
StepDrain the ribs, transfer them to a saucepan with 4 cups of fresh water, and bring to a rolling boil. Parboil for 10 minutes to further cleanse the meat. (10 minutes)
03
StepDrain the ribs once more, reserving 2 cups of the flavorful cooking liquid. Place the ribs and reserved liquid back into a large, heavy-bottomed pot or Dutch oven.
04
StepIn a separate bowl, whisk together the soy sauce, minced garlic, sliced onion, rice wine, and brown sugar until the sugar is fully dissolved. Pour this aromatic mixture over the ribs and broth in the pot. Stir well to ensure even coating.
05
StepBring the pot to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let the ribs simmer slowly for 1 1/2 hours, allowing them to become incredibly tender. (1.5 hours)
06
StepAdd the carrots, potatoes, and shiitake mushrooms to the pot. Gently stir to incorporate them into the stew. Continue simmering, covered, for approximately 1 more hour, or until the meat is fork-tender and the vegetables are cooked through. (1 hour)
07
StepStir in the light corn syrup (or honey) and sesame oil to enrich the sauce and add a final layer of flavor. Add the chestnuts and dates during the last 30 minutes of simmering.
08
StepCarefully remove the beef and vegetables from the pot and arrange them artfully on a serving platter.
09
StepIncrease the heat to medium-high and allow the remaining liquid in the pot to reduce and thicken into a luscious gravy. This should take about 5-10 minutes, depending on the desired consistency. (5-10 minutes)
10
StepPour the thickened gravy generously over the ribs and vegetables. Garnish with freshly sliced green onions for a pop of color and freshness. Serve immediately and enjoy!
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RECIPE REVIEWS
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Earlene Waelchi
Jun 14, 2025The soaking step is crucial for getting rid of the impurities. Don't skip it!
Crawford Hodkiewicz
May 23, 2025Next time, I might try adding some Korean radish for a bit of crunch.
Pearl Kassulke
May 8, 2025I've tried other Galbi Jjim recipes before, but this one is by far the best. The addition of chestnuts and dates adds a unique touch.
Caterina Rutherford
Mar 16, 2025This recipe is a game-changer! The short ribs were fall-off-the-bone tender, and the broth was incredibly flavorful.
Micheal Mccullough
Feb 24, 2025This is my new go-to recipe for Galbi Jjim. Thank you for sharing!
Wilhelm Beier
Feb 23, 2025I added a little gochujang for some spice, and it was delicious!
Joanny Luettgen
Jan 9, 2025The directions were easy to follow, and the stew turned out perfectly. My family loved it!
Deanna Hessel
Dec 8, 2024I made this for a Korean-themed dinner party, and it was a huge hit. Everyone raved about the flavors.