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Treat your family to Galbi Jjim with these Braised Korean Beef Short Ribs, simmered slowly in a sweet soy, garlic, and Asian pear reduction. English-cut short ribs become extraordinarily tender, falling off the bone into a glossy, savory-sweet braising broth. Carrots and daikon radish cooked alongside absorb the rich umami flavors.
Prep Time
25 min
Per serving
540kcal
Calories
42g
Protein
Cook Time
175 min
Servings
4 people
Difficulty
medium
22g
Carbs
32g
Fat
3g
Fiber
16g
Sugar
Follow step-by-step with voice guidance.
1. Soak English-cut beef short ribs in cold water for 30 minutes to draw out excess blood, then drain and rinse.
2. Blanch ribs in boiling water for 5 minutes, drain, and rinse clean.
3. In a blender, combine soy sauce, water, brown sugar, grated Asian pear, minced garlic, minced ginger, and sesame oil.
4. Place cleaned short ribs in a heavy Dutch oven or braising pot.
5. Pour the blended braising sauce over the ribs.
6. Bring to a boil, then reduce heat to low, cover with a lid, and simmer gently for 2 hours.
7. Add peeled carrot chunks and daikon radish chunks to the pot.
8. Cover and simmer for another 45 minutes until vegetables are fork-tender and meat is falling off the bone.
9. Skim any excess surface oil, garnish with toasted sesame seeds and chopped green onions, and serve warm.
Blanch Ribs First: Blanching removes impurities for a clean, clear braising broth. Grate Asian Pear: Pear enzymes tenderize short ribs naturally. Simmer on Low: Gentle simmering ensures meat becomes melt-in-your-mouth tender.
English-cut short ribs (thick blocks of meat on individual bone segments) work best for long braises.
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