Easy One-Pot Galbi Jjim
Galbi Jjim is a beloved Korean braised short rib dish, renowned for its melt-in-your-mouth tenderness and rich, savory-sweet sauce. Traditionally served during holidays and special occasions, this simplified one-pot version brings authentic Korean flavors to your everyday table, perfect for a cozy family meal.
Ingredients
- 3-4 lbs beef short ribs boneless or bone-in
- 0.5 lbs Korean radish cubed
- 2 large carrots cut into chunks
- 3 green onions chopped for garnish
- 1 onion cubed
- 0.75 cup soy sauce
- 0.5 cup sugar
- 2 tbsp honey
- 3 tbsp sesame oil
- 0.25 cup mirin
- 1 cup water
- 1 tsp sesame seeds for sauce
- 0.25 tsp black pepper
- 3 tbsp minced garlic
Instructions
- Prepare the short ribs: If using bone-in ribs, trim any excess fat. For boneless ribs, cut into 2-inch pieces. For best results, soak the ribs in cold water for 30 minutes, then drain and rinse to remove impurities. This step ensures a cleaner broth and flavor.
- Make the sauce: In a medium bowl, whisk together the soy sauce, sugar, honey, sesame oil, mirin, water, sesame seeds, black pepper, and minced garlic until the sugar is fully dissolved and the sauce is well combined.
- Combine and braise: In a large heavy-bottomed pot or Dutch oven, combine the prepared short ribs, Korean radish, carrots, and cubed onion. Pour the prepared sauce evenly over all the ingredients, ensuring the ribs are well coated.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for at least 2.5 to 3 hours, or until the beef short ribs are exceptionally tender and can be easily pulled apart with a fork. Stir occasionally to prevent sticking and ensure even cooking.
- Finish and serve: Skim off any excess fat from the surface of the stew using a ladle or spoon. Stir in the chopped green onions just before serving to add a fresh touch. Serve hot with steamed rice and your favorite Korean side dishes like kimchi for a complete and delicious meal.
Notes
For extra depth of flavor, marinate the short ribs in the sauce for at least 2 hours or overnight in the refrigerator. If using bone-in ribs, increase cooking time slightly. You can adjust the sweetness by adding more or less sugar/honey to taste. Serve with a bowl of warm rice and kimchi for a complete Korean dining experience.