Galbi Jjim

Name: Galbi Jjim
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 1 kg short ribs; 1 Korean pear; 3 tbsp soy sauce; 8 jujubes; 2 carrots; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Galbi Jjim, a cherished dish in Korean cuisine, finds its place on the table during festive occasions and family gatherings. Traditionally, it is a centerpiece for celebrations, where indulgence is encouraged with generous portions of braised short ribs. In the home kitchen, this version captures the essence of how a Korean family cook prepares it, with each ingredient thoughtfully chosen and balanced.

The taste of Galbi Jjim is a harmonious blend of savory and subtly sweet notes, with tender, succulent ribs that fall off the bone. The Korean pear and jujubes lend a delicate sweetness, while the soy sauce provides depth. Carrots add color and texture, creating a dish that is both comforting and satisfying, inviting diners to savor each bite.

Ingredients

1 kgshort ribs
1Korean pear
3 tbspsoy sauce
8jujubes
2carrots
to tastefine sea salt

Method

Begin by seasoning 1 kg of short ribs with fine sea salt, ensuring each piece is evenly coated. This initial seasoning helps to enhance the natural flavors of the meat and prepares it for browning.
In a large, heavy-bottomed pot, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, add the short ribs in a single layer, being careful not to overcrowd the pot. Brown the ribs on all sides until they develop a deep, rich color, which should take about 5-7 minutes per side. This step is crucial as it builds a flavorful base for the dish.
While the ribs are browning, peel and grate 1 Korean pear. The pear will add a natural sweetness and help tenderize the meat during cooking. Set the grated pear aside for later use.
Once the ribs are browned, remove them from the pot and set aside. In the same pot, add the grated pear and 3 tbsp of soy sauce, stirring to deglaze the pot and incorporate the browned bits from the bottom. This mixture will form the base of the braising liquid.
Return the browned ribs to the pot, nestling them into the pear-soy sauce mixture. Add 8 jujubes and enough water to just cover the ribs. Bring the mixture to a gentle simmer over medium heat.
Peel and slice 2 carrots into large chunks, then add them to the pot. Cover the pot with a lid, reduce the heat to low, and let the ribs braise for about 1.5 to 2 hours. The dish is ready when the meat is tender and easily pulls away from the bone.
Taste the braising liquid and adjust the seasoning with more fine sea salt if needed. The sauce should be rich and flavorful, complementing the tender meat.
Serve the Galbi Jjim hot, accompanied by steamed rice, bread, or a fresh salad. The dish is meant to be shared, embodying the spirit of a Korean family meal.