Galbijjim (Korean Braised Short Ribs)
- Korean Food Addict
- Jun 16, 2025
About Galbijjim
Galbijjim is one of Korea's most celebrated special occasion dishes, featuring tender braised ribs in a rich, savory-sweet soy glaze accompanied by colorful vegetables. The meat becomes incredibly tender through slow braising, while the glossy sauce provides deep umami flavors. With its beautiful presentation and luxurious taste, galbijjim is a centerpiece dish for family gatherings, holidays, and important celebrations.
History and Origin
Galbijjim originated from royal court cuisine during the Joseon Dynasty, where beef ribs were braised in soy sauce-based seasoning to create this elegant dish. While traditionally made with beef short ribs, modern versions often use pork ribs for a more affordable and tender result. The dish symbolizes abundance and care, making it an essential part of holiday feasts and special celebrations. Its popularity has spread beyond Korea, becoming a beloved dish in Korean restaurants worldwide.
Cooking Tips
The key to perfect galbijjim lies in properly removing blood from the ribs and carefully adjusting the seasoning. Soak the ribs in cold water for at least 2 hours, changing the water several times to ensure all blood is removed for a clean, pure flavor. Many users report that the original recipe can be quite salty, so consider reducing the soy sauce and sugar quantities or adding more water to balance the flavors. Vegetables should be added in stages based on their cooking times - potatoes first, then carrots and mushrooms, with onions and peppers added last to preserve their texture and freshness.
Storage and Uses
Galbijjim tastes best when served hot immediately after cooking, but it can be refrigerated for 2-3 days. When reheating, add a little water and warm gently over low heat to allow the sauce to penetrate the meat again. Leftover galbijjim can be mixed with rice along with the braising liquid, or you can add udon noodles to the sauce for a delicious variation. While perfect for special occasions, you can also make smaller portions to enjoy as a luxurious side dish any time.
Instructions:
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Soak Ribs to Remove Blood
- Soak 2kg pork ribs in cold water for at least 2 hours to remove blood
- Change the water several times to ensure all blood is removed
- Soak Ribs to Remove Blood
- Soak 2kg pork ribs in cold water for at least 2 hours to remove blood
- Change the water several times to ensure all blood is removed
- Wash the Ribs
- Wash the soaked ribs thoroughly with clean water several times
- Remove all bone powder and impurities completely
- Prepare Vegetables
- Prepare potatoes, carrots, onions, mushrooms, jujubes, and chestnuts
- Cut vegetables into large chunks
- Cut Potatoes and Carrots
- Cut potatoes and carrots into bite-sized pieces
- Make Braising Sauce
- Mix 2 cups soy sauce, 1 cup sugar, 2 cups water, and 1 cup mirin
- Add 1 cup minced green onion, 1/3 cup sesame oil, and 1/2 cup minced garlic
- Mix well to create the braising sauce
- Add Ginger (Optional)
- Add 1 tablespoon minced ginger (can omit if unavailable)
- Add Sauce to Ribs
- Pour the braising sauce over the washed ribs
- Mix well to coat the ribs evenly with the sauce
- Marinate in Sauce
- Ensure the meat is well submerged in the sauce
- Store any extra sauce in the refrigerator for later use
- Add Generous Amount of Water
- Add enough water to completely cover the ribs
- Taste and adjust seasoning if needed
- Boil and Remove Foam
- Bring to a boil over high heat
- Skim off all foam that rises to the surface
- Add Potatoes First
- After boiling for about 20 minutes, add potatoes first
- Give potatoes time to cook
- Add Other Vegetables
- Add carrots, mushrooms, and chestnuts
- If too salty, add water to adjust seasoning
- Final Touch
- Add onions and green chili peppers at the end
- Bring to a boil once more to finish
- Garnish with jujubes and serve
Recipe Notes:
- Removing blood thoroughly prevents unpleasant odors and ensures clean flavor.
- Many reviews note the recipe can be quite salty - adjust soy sauce and sugar to taste.
- Add vegetables in stages based on their cooking times for best texture.
- Add more water if the braising liquid reduces too much during cooking.
- Potatoes need to be added first as they take longer to cook.
- Add onions and peppers last to maintain their texture and freshness.
- Ginger helps remove any gamey flavor but can be omitted if unavailable.
- Garnish with jujubes for an elegant presentation.
- Store leftovers in the refrigerator and consume within 2-3 days.
- When reheating, add a little water and warm gently over low heat.
Ingredients:
Serving size
Main Ingredients
- 2kg pork ribs
- as needed potatoes
- as needed carrots
- as needed onions
- as needed mushrooms
- as needed chestnuts
- as needed jujubes (Korean dates)
- as needed green chili peppers
- as needed green onions
Braising Sauce
- 2 cups soy sauce
- 1 cup sugar
- 2 cups water
- 1 cup mirin (rice wine)
- 1 cup minced green onion
- 1/3 cup sesame oil
- 1/2 cup minced garlic
- 1 tbsp minced ginger (optional)