Galbijjim is a beloved Korean dish made by braising beef short ribs in a sweet and savory soy-based sauce until they become melt-in-your-mouth tender. This dish is perfect for holidays, family gatherings, or any time you want something hearty and delicious.
📜 What is Galbijjim?
Galbijjim (갈비찜) literally means “braised ribs” in Korean. The dish features beef short ribs simmered for over an hour in a flavorful sauce made from soy sauce, garlic, sugar, sesame oil, and vegetables. It originates from Korean royal cuisine and has become a popular comfort food enjoyed during holidays like Chuseok and Seollal.
🌟 Why Is It Famous?
- Deep flavor: The slow-cooked sauce absorbs deeply into the meat.
- Tender texture: The ribs become fall-off-the-bone soft.
- Beautiful presentation: Garnished with colorful vegetables and optional toppings like chestnuts or jujubes.
- Perfect for sharing: It’s a popular party or holiday meal.
🛒 Ingredients
- 1.5 kg (about 3.3 lbs) beef short ribs
- 1 medium onion (cut into chunks)
- 1 medium carrot (sliced)
- 1 zucchini (or Korean pumpkin, sliced)
- 4 shiitake mushrooms (or button mushrooms)
- 4 cloves garlic (minced)
- 1 Korean pear or 1/2 apple (grated)
- 1/2 cup soy sauce
- 2 tablespoons sugar (or honey)
- 1 tablespoon sesame oil
- 1 tablespoon mirin (optional)
- 1/2 teaspoon black pepper
- 2 cups water or beef stock
- Green onions and sesame seeds for garnish
👨🍳 How to Make Galbijjim
- Soak the ribs: Soak ribs in cold water for 30–60 minutes to remove excess blood. Drain and rinse.
- Boil briefly: Place ribs in boiling water for 5 minutes to remove impurities. Rinse again.
- Make the sauce: In a bowl, mix soy sauce, sugar, garlic, grated pear/apple, sesame oil, mirin, and black pepper.
- Braise the ribs: In a large pot, add the ribs, sauce, and water/stock. Simmer on medium-low for 30 minutes with a lid.
- Add vegetables: Add onion, carrot, zucchini, and mushrooms. Continue simmering uncovered for another 30–40 minutes until meat is tender and sauce thickens.
- Serve: Garnish with chopped green onions and sesame seeds. Serve with rice or lettuce wraps.
🌶️ Spicy Galbijjim Variation (Maeun Galbijjim)
If you enjoy bold, spicy flavors, try the spicy version of Galbijjim known as Maeun Galbijjim. It follows the same basic process as the classic recipe but includes Korean chili paste and flakes for a fiery kick.
🔄 Ingredient Adjustments for Spicy Version:
- Add 1–2 tablespoons of gochujang (Korean red chili paste)
- Add 1 tablespoon of gochugaru (Korean chili flakes), more if you like it extra spicy
- Optional: Add a chopped green chili pepper or dried red chili
🔥 Spicy Cooking Tip:
Mix the gochujang and gochugaru directly into the sauce in Step 3 of the recipe. Simmer as usual, but monitor the heat adding a bit of sugar or honey can balance the spiciness!
This spicy twist is popular in modern Korean restaurants and among those who love heat. It's still deeply savory and satisfying but with an exciting fiery flavor.
❓ FAQ
- Q1: Can I make Galbijjim with pork?
A: Yes! You can use pork ribs instead, though the flavor will be slightly different and less rich. - Q2: Can I make it in a slow cooker?
A: Absolutely. Cook on low for 6–8 hours or high for 4 hours after prepping the ribs and sauce. - Q3: Is Galbijjim spicy?
A: The classic version is not spicy, but you can add chili paste for a spicy twist. - Q4: What should I serve with Galbijjim?
A: Steamed rice, kimchi, or lettuce wraps make excellent sides!
