Korean Braised Short Ribs (Galbi Jim)

"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!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 15mins
Ingredients:
14
Serves:
4
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ingredients

  • 3 tablespoons sugar
  • 14 cup soy sauce
  • 14 cup sherry wine
  • 1 -2 tablespoon gochujang (or Sriracha, or your favorite hot sauce to taste)
  • 1 tablespoon mirin (or 1 Tbsp honey)
  • 3 garlic cloves, finely chopped
  • 12 small onion, grated
  • 3 scallions, finely chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • 12 Asian pear, peeled and chopped
  • 1 12 lbs beef short ribs, bone-in (about 4)
  • 2 small potatoes, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into chunks
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directions

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

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Reviews

  1. Jonathan Melendez
    The short ribs were soft and falling off the bone. I served it with rice and it was perfect. Can't wait to make it again!
     
  2. pjags2234
    This recipe was easy to make and soooo....delicious! i will definitely make them again. Thank you for sharing it!
     
  3. Bergy
    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
     
  4. GREG IN SAN DIEGO
    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!
     
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RECIPE SUBMITTED BY

I'm a home cook in Washington, DC. I enjoy learning about new types of cuisine and I especially love spicy foods. My cooking style is comfort food with a global twist. Favorite cookbook: Anything from "The Best American Recipes" series. I have yet to make a recipe from those books that I didn't like! Pet Peeve: Picky eaters!!! You don't know what you're missing!
 
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