Sogalbi-jjim (Braised Beef Short Ribs)
Fall-off-the-bone beef short ribs braised in a sweet soy sauce with chestnuts, carrots, and jujubes. Korea's most prestigious celebration dish.
Why This Recipe Works
- Double-cleaning (soaking + blanching) produces a clean, clear sauce — the hallmark of properly made galbi-jjim.
- Asian pear in the marinade naturally tenderizes and sweetens without making the dish heavy.
- Two-stage vegetable addition keeps carrots and radish perfectly tender instead of mushy.
- Rice syrup finish creates the signature glossy, lacquered coating that makes galbi-jjim look and taste like a celebration.
Korea's Crown Jewel
Galbi-jjim is the dish that sits at the center of the Chuseok (harvest festival) table, the Lunar New Year feast, and every major Korean celebration. It's the dish mothers and grandmothers take pride in perfecting over decades. Chef Kim's 3.2 million views on this recipe reflect how seriously Koreans take their galbi-jjim — even experienced cooks watched to refine their technique.
Sogalbi-jjim (Braised Beef Short Ribs)
🛒 Ingredients
- ✦3 lbs beef short ribs (LA-style cut or English cut)
- ✦1/4 cup soy sauce
- ✦2 tablespoons brown sugar
- ✦2 tablespoons mirin
- ✦1 tablespoon sesame oil
- ✦1 Asian pear, grated (or 3 tablespoons pear juice)
- ✦4 cloves garlic, minced
- ✦1 tablespoon fresh ginger, grated
- ✦1 teaspoon black pepper
- ✦2 medium carrots, roll-cut into chunks
- ✦1 medium Korean radish (mu), cubed (or 1 large potato)
- ✦8 dried chestnuts, peeled
- ✦6 dried jujubes (daechu)
- ✦8 ginkgo nuts (optional)
- ✦2 cups water or beef broth
- ✦1 tablespoon rice syrup for finishing
- ✦Toasted sesame seeds and pine nuts for garnish
👨🍳 Instructions
01Step 1
Soak short ribs in cold water for 2-3 hours, changing the water every 30 minutes. This removes blood and impurities for a clean braise.
02Step 2
Blanch the soaked ribs: place in a pot of cold water, bring to a boil, cook for 5 minutes. Drain, rinse under cold water, and clean off any scum.
03Step 3
Combine soy sauce, brown sugar, mirin, sesame oil, grated pear, garlic, ginger, and pepper. Whisk into a smooth marinade.
04Step 4
Place cleaned ribs in a heavy pot or Dutch oven. Pour the marinade over. Add 2 cups water. Bring to a boil.
05Step 5
Reduce heat to low, cover, and braise for 60-70 minutes. The meat should be tender but not yet falling off the bone.
06Step 6
Add carrots, radish (or potato), chestnuts, and jujubes. Continue braising for another 25-30 minutes until vegetables are tender and meat is fall-off-the-bone.
07Step 7
Uncover, increase heat to medium. Add rice syrup and reduce the sauce for 5-7 minutes until glossy and thick enough to coat the ribs.
08Step 8
Garnish with sesame seeds and pine nuts. Serve with steamed rice.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Beef short ribs...
Use Bone-in pork ribs
Dwaeji galbi-jjim — braise 45 minutes instead of 90
Instead of Asian pear...
Use Apple or kiwi (half amount)
Kiwi tenderizes more aggressively — reduce marination time
Instead of Chestnuts and jujubes...
Use Potatoes and carrots only
Simpler but still delicious — the chestnuts and jujubes are celebratory garnishes
🧊 Storage & Reheating
In the Fridge
Store for 3-4 days. The sauce gels when cold — that's the collagen. Reheat gently.
In the Freezer
Freeze portioned in sauce for up to 3 months. One of the best Korean dishes for freezing.
Reheating Rules
Reheat in a pot over low heat until the sauce liquefies and the meat is warmed through.
❓ Frequently Asked Questions
What is the difference between galbi-jjim and LA galbi?
Galbi-jjim is braised (slow-cooked in liquid) — the meat is fall-off-the-bone tender in a glossy sauce. LA galbi is grilled — thin cross-cut ribs marinated and seared on high heat. Same cut of meat, completely different cooking methods and results.
Why soak the ribs for hours?
Soaking in cold water draws out blood and impurities from the bone and marrow. Combined with blanching, this produces a clean, clear braising sauce instead of a muddy one. It's extra effort but makes a visible difference in the final dish.
The Science of
Sogalbi-jjim (Braised Beef Short Ribs)
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