Korean Braised Short Ribs- Galbi jjim Recipe

Korean-style short ribs, also known as Galbi Jjim is my family’s favorite dish. Galbi jjim is braised or slow-cooked in a soy-sauce based sweet sauce with vegetables like onion, potato and carrots. When cooked correctly, it’s sweet, juicy and the meat falls right off the bone and you can eat it alone or over rice, and not have to worry about side dishes.

Galbi Jjim is often served on holidays like Korean Lunar New Year’s Day (Seollal) or on someone’s birthday, but my family enjoys it too much to save it for a special occasion.

It’s the perfect short rib recipe for colder seasons and I’m happy to finally share with you my secret recipe with a simple hack that’ll make your dish fool-proof.

Korean Galbi Jjim Recipe (Korean Braised Short Ribs)

Today I’m using Wolf Gourmet Multifunction Cooker to make these braised beef short ribs but you can make it in any slow cooker or dutch oven. I have tips for cooking

Korean Galbi Jjim Recipe

Ingredients for Galbi jjim- Korean short ribs

MAIN:

• About 5 pounds of beef short ribs 
• ½ onion (quartered)
• 2-3 medium sized regular potatoes or Korean sweet potatoes (peeled and quartered) 
• 1 red bell peppers (quartered) *optional
• 1 yellow bell pepper (quartered) *optional
• 1 pound of small multicolored carrots 
• 2-3 potatoes or sweet potatoes
• Ginger (optional)

SAUCE: 

• Red apple (peeled, cored, and roughly quartered)
• ½ onion (quartered)
• 5 tbsp regular soy sauce
• 10-11 cloves of garlic 
• 1 tsp sesame oil
• 5-8 whole black peppers 
• 1 cup of water 
• ½  cup of Trader Joe’s Soyaki sauce (optional but this makes is much easier!)

HOW TO MAKE GALBI JJIM- KOREAN SHORT RIBS

INSTRUCTIONS (SAUCE):

1. Combine all sauce ingredients into a blender and then blend on high until smooth 

INSTRUCTIONS (MAIN):

1. Soak beef in cold water for 30 minutes to an hour to get blood out of the ribs meat 
2. Take beef out of the water and pat dry
3. Place beef, onion, potato into Wolf Gourmet Multi-Function Cooker (any slow cooker or dutch oven will work)
4. Pour sauce over all ingredients 
5. Turn on Cooker to “Manual” and “High” 
6. Set timer for 3 hours
7. Continue to monitor for 3-5 hours
8. Once beef starts to cook more thoroughly, scoop out the excess fat
9. Once the beef is starting to feel tender, add in the carrots and bell peppers to cook for another hour 
10. Once your carrots and bell peppers are cooked to the texture you like, feel free to serve
11. Cooking times might vary slightly, but the longer you cook Korean short ribs, the more tender the beef will get. The best part is when the beef starts to fall off the bone!

To make Korean braised short ribs in a Dutch oven:

After soaking the meat in water and patting it dry, place the beef in your Dutch oven and add 1 and 1/2 cups of water and 2/3 of the sauce.

Boil them over medium-high heat for about 30 minutes. Then stir and rearrange the ribs, reduce the heat to medium low, cover, and simmer for another 10 minutes.

Add the rest of the ingredients, including the rest of the sauce, then cover and let it simmer for another 20 minutes.

At this point the ribs should be fully cooked, but they’re probably not super tender. Continue simmering over medium-low heat for about an hour or until they’re good and tender

And that’s it! The perfect fall-off-the-bone tender short ribs also with vegetables of your choice. I used sweet potatoes for this dish but you can substitute with regular potatoes. Also feel free to add other vegetables of your choice. I hope you enjoy the recipe!