Korean Braised Short Ribs (Galbi Jim)

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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!

Ingredients Nutrition


  1. 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).
  2. 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.
  3. When liquid comes to a full boil, cover the pot with a tight-fitting lid and turn the heat down to simmer.
  4. 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.
  5. Serve with rice.


Most Helpful

I won't award stars because I made this as a Crock Pot recipe - Everything in the pot cooked on low for 5 hours. It worked. I put the Asian pears on top and they still had a bit of crispness left in them. I enjoyed the recipe but my friend did not. I think the majority of people will rave about it. Thanks for posting

Bergy November 14, 2009

I'd give this one more than 5 stars if that were possible! It's easily prepared and very tasty. The Asian pears really add a nice dimension...I use them in Asian dishes whenever possible. I used bone in short ribs and dry sherry. I think this would be good with baby back pork ribs, too. I'll give it a try and let you know. Thanks for posting!

GREG IN SAN DIEGO November 12, 2009

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