Galbi Jjim (Korean Braised Beef Ribs)

Juicy, fall off the bone beef ribs in a sweet and savoury sauce. Galbi Jjim 갈비찜 or Korean braised beef ribs is usually eaten on special occasions or holidays. This is a real winner especially in the winter months. We made this without a slow cooker and it was just as tender as it was meant to be. All the extra niceties such as daikon (Korean white radish), red dates and gingko nuts make this a truly wholesome meal that's nothing but good for you. Some people like to add peeled chestnuts in this too.

Serves 4
  • 1.5kg beef ribs
  • 1l boiling water
  • 1/2 onion
  • 3 thin ginger slices
  • 5 garlic cloves, crushed
  • 3 spring onion stalks
Braising liquid:
  • 125ml Korean soy sauce
  • 4 tbs Korean corn syrup
  • 60ml mirin
  • 2 tbs sesame oil
  • 1/2 Golden or Asian pear, grated
  • 1/2 small onion, grated
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • ground black pepper
  • 1/2 large daikon (or mooli), cut into bite sized chunks
  • 2 large carrots, peeled and cut into bite sized chunks
  • 4 fresh shiitake mushrooms, quartered
  • 6 red dates, deseeded
  • 10 gingko nuts (you can find these in the chilled section in our Abbey Street branch)
  • spring onion leaves, chopped

What to do:
  1. Put the ribs in a large pot or dutch oven and pour cold water over it. Let is sit for about 30 minutes to draw out excess blood. Drain, then add hot water, onion, ginger, garlic and scallions
  2. Bring to boil. Using a ladle, remove the scum from the top. Reduce to medium heat and cook for 30 minutes. Remove ribs while keeping the stock (this will be used later on)
  3. Put the ribs back into the pot. Mix all the braising liquid ingredients together and pour over ribs. Let it marinade for 30 minutes
  4. Pour the reserved stock into the pot. Bring it to boil then cover the pot. Reduce heat and simmer for 30 minutes
  5. Add the vegetables, mix well (the beef will be plenty tender at this point so if you can avoid moving it too hard it should stay intact). Continue to simmer with the lid on for another 20 minutes
  6. Stir in the dates and gingko nuts. Return to simmer, without covering the pot, and cook for another 15 minutes
  7. Sprinkle some scallion leaves and enjoy
Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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