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Korean

Galbi-jjim

Non-vegetarian

갈비찜 · galbi-jjim

Beef short ribs braised slowly in a sweet soy, pear and garlic sauce with daikon, carrot and shiitake until the meat falls from the bone — a Korean holiday centrepiece.

Galbi-jjim is a Korean stew from South Korea, ready in about 2 hours 40 minutes and made with beef short ribs and soy sauce. It serves 4 and is rated intermediate to cook.

Start cooking
A serving of Galbi-jjim
Photo: by Richy! at flickr / Wikimedia Commons · CC-BY-SA-2.0
Prep
20 min
Cook
1 h 50 min
Rest
30 min
Total
2 h 40 min
Serves
4
Level
Intermediate
Calories
599

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Soak the ribs in cold water for 30 minutes to draw out blood, changing the water once. Trim off excess fat.

    • 5 min

  2. Step 2

    Blanch the ribs in a pot of boiling water for 5 minutes, then drain and rinse off the scum.

  3. Step 3

    Mix the soy sauce (opens in a new tab), pear (opens in a new tab), onion (opens in a new tab), garlic (opens in a new tab), ginger, sugar (opens in a new tab), rice wine, sesame oil (opens in a new tab) and pepper (opens in a new tab). Put the ribs in a heavy pot with the sauce and water and bring to the boil.

  4. Step 4

    Cover and simmer gently for 1 hour, skimming off fat from time to time.

    • 60 min
    • low heat

  5. Step 5

    Add the daikon (opens in a new tab), carrot (opens in a new tab), shiitake (opens in a new tab) and jujubes and simmer, uncovered, until the vegetables are tender, the meat is very soft and the sauce has reduced to a glaze.

    • 30 min
    • medium-low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  6. Step 6

    Spoon the sauce over and serve garnished with spring onion (opens in a new tab).

      Fresh herbs scattered over a finished dish
      How it looks · Photo: Klaus Nielsen on Pexels

    About this dish

    Origin
    South Korea · Well documentedMore food from South Korea
    Dish
    Dinner · Stews & braises · Main courses
    Cooking method
    Braised, Boiled
    Taste
    sweet & savoury, rich, umami, mild
    Diet
    Dairy-free · No nut ingredients · Low-carb · High-protein
    All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · Pork-free · Low-carb · High-protein
    Worked out from the ingredients. How labels work
    Good for
    Festive & celebration · Make-ahead · One-pot
    Cook more with
    Beef short ribs · Soy sauce · Pear · Onion · Garlic · Fresh ginger
    Techniques
    Boiling · Simmering · Blanching · Braising · Slow-cooked gravy

    Allergens

    • Contains, can be adapted: Wheatfrom soy sauce
    • Contains, can be adapted: Glutenfrom soy sauce
    • Contains: Soyfrom soy sauce
    • Contains: Sesamefrom toasted sesame oil

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    599 kcal per serving

    Calculated

    1 serving ≈ 588 g · recipe makes 4

    Where the energy comes from

    • Protein 24%
    • Carbohydrate 16%
    • Fat 60%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy599 kcal102 kcal
    Protein36.5 g6.2 g
    Carbohydrate23.4 g4 g
    Net carbohydrate19.3 g3.3 g
    Sugars13.3 g2.3 g
    Added sugars6.3 g1.1 g
    Fibre4.1 g0.7 g
    Fat39.6 g6.7 g
    Saturated fat15.8 g2.7 g
    Trans fat2.1 g0.4 g
    Cholesterol137 mg23 mg
    Sodium1587 mg270 mg
    Salt equivalent4 g0.7 g
    Vitamins & minerals per serving
    Potassium
    1083 mg
    Calcium
    95 mg
    Iron
    5.4 mg
    Magnesium
    84 mg
    Vitamin A (RAE)
    258 µg
    Vitamin C
    22 mg
    Vitamin D
    0.3 µg
    Vitamin B12
    5.4 µg
    Folate (DFE)
    44 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: dried jujubes, spring onion.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Make it a day ahead: chill overnight, lift off the solid fat, then reheat — the flavour improves too.

    Common mistakes

    • Skipping the blanching gives a murky, scummy sauce.

    Serve with

    • Serve with rice, kimchi and lighter namul sides.

    Food safety

    • Refrigerate leftovers within 2 hours; lift off the set fat before reheating until piping hot.
    • Keep the soaked raw ribs chilled and discard the soaking water.

    Storage

    • Refrigerate for up to 4 days or freeze for 2 months.

    Reheating

    • Reheat gently, covered, with a splash of water.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3, 5

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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