Slow-Braised Korean Galbi Jjim with Soy Garlic Glaze
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Slow-Braised Korean Galbi Jjim with Soy Garlic Glaze

👤 4 servings medium 🌍 Korean facebook.com ↗

This melt-in-your-mouth slow-braised Korean beef short ribs dish features a rich soy garlic glaze infused with sweet pear puree, ginger, and aromatic seasonings. Tender vegetables like Korean radish, carrot, and onion are added partway through cooking to absorb the savory braising liquid. Perfect for a special dinner that tastes like it came straight from a Korean restaurant kitchen.

BraisedBeefSlow-Cooked

Ingredients

  • 1.5 kg beef short ribs
  • 1 onion
  • 1 carrot
  • 1 cup Korean radish (daikon)
  • 4 cloves garlic
  • 1 tbsp fresh ginger
  • 0.5 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 2 cups water
  • 1 tbsp gochujang
  • 0.5 cup Asian pear puree
  • 2 green onions
  • 1 tbsp toasted sesame seeds
  • 0.5 tsp black pepper

Instructions

  1. Soak the beef ribs in cold water for 30 minutes to remove excess blood, then drain.
  2. Blanch the ribs in boiling water for 5 minutes, rinse, and set aside.
  3. In a large pot, combine soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, pear puree, and water. Stir well.
  4. Add the ribs to the pot and bring to a boil over medium-high heat.
  5. Reduce heat to low, cover, and simmer for 60 minutes.
  6. Add onion, carrot, and radish to the pot, then continue cooking for another 30–40 minutes until the meat is tender.
  7. Stir in gochujang (if using) and simmer uncovered for 10 minutes to thicken the sauce.
  8. Taste and adjust seasoning if needed.
  9. Garnish with chopped green onions and sesame seeds before serving.

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