Rich, glossy and deeply savoury, Galbi Jjim is a slow-braised Korean dish made with short ribs simmered in a sauce of soy, pear, garlic, ginger and a touch of sweetness. The result is soft meat that falls from the bone and a sauce that clings perfectly to everything.
Prep time: 30 minutes
Cook time: 2 hours 30 minutes
Ingredients (Serves 4):
1.2kg beef short ribs
2 Korean pears, peeled and cut into chunks
5 garlic cloves, peeled
3cm piece of ginger, peeled
400ml Galbi Jjim sauce (store-bought or homemade base)
3 tbsp soy sauce
1 tbsp mirin
1 tbsp brown sugar
1 tsp sesame oil
400ml water or beef stock
2 carrots, cut into thick chunks
300g Korean radish (mu) or daikon, cut into large chunks
8 shiitake mushrooms, halved (or 6 dried, soaked and stems removed)
8 peeled chestnuts
6 dried red jujubes (Korean dates)
15–20 gingko kernels
2 red chillies, sliced
3 spring onions, thinly sliced (for garnish)
1 tbsp pine nuts, toasted (for garnish)
Soak the short ribs in cold water for 30 minutes to draw out any blood, changing the water halfway through. Drain and rinse well.
Place the ribs in a large pot, cover with fresh water and bring to the boil. Simmer gently for about 10 minutes, skimming off any foam that rises to the top. Drain and rinse again – this keeps the final sauce clean and glossy.
In a blender, add the pear chunks, garlic, ginger and around 100ml of water. Blend until smooth.
Return the cleaned pot to the hob and add the Galbi Jjim sauce, soy sauce, mirin, brown sugar, sesame oil, the blended pear mixture and the remaining water or stock. Stir everything together and add the ribs, making sure they’re well coated. Bring to the boil, then lower the heat, cover and simmer gently for about 1 hour 30 minutes, stirring now and then.
Once the ribs start to soften, add the carrots, radish, shiitake mushrooms, jujubes, gingko kernels, chestnuts and red chillies. Leave the lid slightly ajar and simmer uncovered for another 40–50 minutes, or until the sauce has thickened and the ribs are tender and glossy. Skim off any excess fat from the top as it cooks down.
When the meat pulls away easily from the bone, turn off the heat and let it rest for 10 minutes before serving. Spoon the sauce and vegetables over the ribs, then finish with sliced spring onion and pine nuts.
Best served with a bowl of steamed rice to soak up all that rich, sweet-savoury sauce.
George, a self-taught cook based in Buxton, Derbyshire, a small town about 45 minutes south of Manchester.
Most days you’ll find him in the kitchen – cooking, filming, or eating
He co-runs Eat in the Park, a food and music festival that brings together great plates, live Music, and plenty of people after a good time.
