Galbi Jjim is a beloved Korean dish made by braising beef short ribs until they turn fall-off-the-bone tender in a savory-sweet sauce. Simmered with vegetables, it becomes a comforting dish often reserved for celebrations. This recipe guides you through making Galbi Jjim at home with classic flavors and a richly satisfying taste worthy of any holiday table.

Galbi Jjim (갈비찜) is one of those dishes that makes the table feel special the moment it appears. Growing up, our mom only made these Korean braised short ribs for birthdays, Chuseok, or Seollal, since beef ribs were considered too expensive for everyday meals. It remains one of our favorite dishes to include in a spread of old-style Korean Chuseok foods.

The short ribs are slowly braised until tender in a glossy sauce made with soy, garlic, and the natural sweetness of Korean pear. Some people experiment with different cooking methods, but we always return to old-style slow braising. It creates that rich, fall-off-the-bone texture and deep gravy that no shortcut can truly replace.

Tender braised beef short ribs with vegetables served over rice

This recipe stays close to tradition, with a few of our own touches that make it one of a keeper Galbi Jjim versions you’ll try. Serve it with rice, kimchi, and a few unfussy side dishes, and you’ll have a holiday-worthy Korean meal at home.

Featured Review

“This recipe is a keeper. We have tried making galbijim using few other recipes, but this one direct to cook and hit the spot.”
Ermin

Our Tested Method for the Best Galbi Jjim

No long soaking required – Some old-style methods soak short ribs to draw out residual blood. We skip the long soak and parboil the ribs for 10 minutes instead. Parboiling removes surface impurities, excess fat, and small bone fragments without adding another hour to the preparation.

Short sea kelp stock – Instead of plain water, we simmer a piece of dried kelp for just a few minutes. This direct step builds a clean umami base that makes the braising sauce taste deeper and more balanced.

Dutch oven braising – we tested this recipe in the slow cooker, Instant Pot, and stovetop. The Dutch oven wins every time. It gives the sauce body, keeps the ribs juicy, and allows you to add vegetables at just the right time so they don’t turn mushy.

Classic with flexible add-ins – The recipe follows the old-style holiday style we grew up with, but we also show you optional ingredients like chestnuts, jujubes, and ginkgo nuts if you want to make it truly festive.

Proven family recipe – This is the version we make for our own family today, blending the taste of our mother’s cooking with small tweaks we've learned over years of testing.

Key Ingredients You’ll Need

Beef short ribs: Look for thick Korean braising ribs cut into individual bone-in pieces, usually about 2–3 inches long. They are much thicker than the thin flanken-cut ribs used for LA Galbi (Korean BBQ short ribs) and become tender during the long braise. Korean markets may label them “galbi jjim ribs.” Choose well-marbled pieces with plenty of meat around each bone.
Korean pear and kiwi: Korean pear adds natural sweetness and helps flavor the sauce, while kiwi provides the strongest tenderizing effect. Because kiwi is powerful, half a fruit is enough for this quantity of beef. If Korean pear is unavailable, use a crisp apple such as Fuji or a Bosc pear for similar sweetness. The ribs will still become tender through slow braising even if you omit the kiwi.
Korean radish: Preferred over daikon because it holds its shape better during braising and soaks up flavor without turning mushy.
Sea kelp stock: A short umami-rich broth made by simmering dried kelp (dashima) in water for 5 minutes. This small step deepens the flavor of the sauce far more than plain water.
Optional festive add-ins: Add dried jujubes, chestnuts, and ginkgo nuts for a holiday version of Galbi Jjim. These ingredients create a special-occasion feel, but you can skip them and still enjoy a savory dish.

How the dish comes together

Here’s a step-by-step visual guide to making Galbi Jjim at home. The photos will walk you through the process, and you can find exact measurements and detailed instructions in the recipe card below.

Prep the ribs first. If your short ribs come uncut, slice them into individual segments with one bone attached. Trim away excess fat and the tough ligament along the bone.

Parboil the ribs. Give the ribs a short parboil to remove impurities. This keeps the broth clean. Once drained, rinse the ribs under running water to wash away any bone fragments.

Make the kelp stock. While the ribs are parboiling, simmer a piece of dried kelp (dashima) in water for a few minutes. This short stock adds a subtle but important layer of umami. We always prefer it over using plain water—it makes the final sauce much richer.

Blend the sauce. In a blender, combine aromatics and fruit: onion, pear, kiwi, garlic, soy sauce, and sugar. Add a splash of the kelp stock and blend until smooth. This mixture becomes the base of the braising sauce.

Combine ribs with the sauce. Score the cleaned ribs with a few shallow cuts to help them absorb the sauce. Place them in a Dutch oven. Pour in the sauce along with more kelp stock, sesame oil, and ginger.

Start braising the ribs: Bring the pot to a gentle boil, then reduce the heat and let the ribs braise slowly until the meat turns tender and starts to pull away from the bone. As it cooks, skim off any excess fat on the surface to keep the sauce clean and rich.

Optional step: shaping the vegetables. For a more polished presentation, round off the sharp corners so the vegetables are less likely to break apart. We also like to lightly score the tops of shiitake mushrooms with a cross pattern. It creates a decorative touch when you serve the dish.

Add the vegetables and festive touches. When the ribs are nearly tender, add the carrots, radish, and rehydrated dried shiitake mushrooms. Save fresh shiitake mushrooms for the final 10–15 minutes so they retain their shape. For holidays, you can also add chestnuts, dried jujubes, or ginkgo nuts.

Yield: 4
Prep: 20 minutes
Cook: 2 hours 15 minutes
Total: 2 hours 45 minutes

Ingredients

3-1/2 to 4 lbs (1.5-1.8 kg) beef short ribs, Korean style preferred
1/2 onion, diced
1/2 Korean pear, peeled, seeded, and diced
1/2 kiwi, peeled and diced
5 cloves garlic
1/2 cup (120 ml) soy sauce
3 tbsp (36 g) dark brown sugar
3 tbsp (45 ml) sweet rice wine (mirim)
2-1/2 cups (600 ml) sea kelp stock, divided
1 tsp (5 g) ginger paste
1 tbsp (15 ml) sesame oil
1 tsp (2 g) ground pepper
2 carrots, peeled and cut into big chunks
3/4 lb (340 g) Korean radish, peeled and cut into chunks
6 fresh or dried shiitake mushrooms, see note for dried shiitake

For Sea Kelp Stock

1 large piece (10–15 g) dried sea kelp (dashima)
4 cups (960 ml) water

Optional Add-Ins

5 dried jujubes
8-10 peeled chestnuts, see note below
12 ginko nuts, see note below

For Garnish

1 green onion, finely chopped
1 tsp toasted sesame seeds

Method

Parboil and Prep the Ribs: Place the short ribs in a large pot of water and boil for about 10 minutes over medium-high heat. This removes impurities and excess fat. Drain and rinse the ribs under running water, scrubbing off any bone fragments. Cut a few shallow 1/2-inch slits into the meat so it absorbs flavor better during braising.
Make the Sea Kelp Stock: While the ribs are boiling, simmer dried kelp (dashima) in 4 cups of water over medium-low heat for 5 minutes. Remove and discard the kelp. Measure out 2 1/2 cups of the stock to use in the recipe.
Prepare the Braising Sauce: In a blender or food processor, combine onion, pear, kiwi, garlic, soy sauce, brown sugar, rice wine, and 1/2 cup of the kelp stock. Blend until smooth.
Start Braising the Ribs: Place the parboiled ribs in a Dutch oven or heavy pot. Pour the blended sauce over them and add the remaining 2 cups of kelp stock, ginger paste, sesame oil, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for about 1 1/2 hours. Skim off any fat from the surface as it cooks.
Prep and Add the Vegetables: Trim the edges of the carrot and radish pieces if you like — this helps them hold their shape during braising. Score the tops of fresh shiitake mushrooms with a cross pattern for a decorative look. Add the carrots, radish, and rehydrated dried shiitake mushrooms. Simmer for 20–30 minutes, until the vegetables are tender. If using fresh shiitake mushrooms, wait and add them during the final 10–15 minutes.
Finish the Galbi Jjim: Add the fresh shiitake mushrooms and, if using, the dried jujubes, chestnuts, and ginkgo nuts. Cook uncovered for another 10–15 minutes. If the sauce is still thinner than you like, continue simmering uncovered for 5–10 minutes until glossy and slightly reduced. If it becomes too concentrated, add a small splash of water or reserved kelp stock. Remove from the heat and let the galbi jjim rest for 10 minutes before serving.
Serve: Garnish with chopped green onions and sesame seeds. Serve Galbi Jjim warm with rice and kimchi.

Notes

If using dried shiitake mushrooms: Soak them in water for at least 30 minutes or until they are fully rehydrated. Then add the mushrooms to the pot along with the carrots and radishes during braising.

For optional add-ins like chestnuts and ginkgo nuts, you can find the frozen variety in the freezer section of Asian or Korean grocery stores. These are already peeled and ready to use.

Storage Tip: Galbi jjim keeps well in an airtight container in the refrigerator for up to 4 days, and the flavor is often even better the next day. For freezing, remove the vegetables and freeze the ribs with their sauce for a keeper texture.