Entrée: South Korea – 갈비찜 ▶ Galbijjim (Braised Short Ribs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr 50 min

Total 2 hrs

Ingredients

2–3 lb (900 g / 1.4 kg) baby back ribs
1 cup (240 ml) soy sauce
1 / 2 cup (100 g) brown sugar or 1 / 3 cup (113 g) honey
1 / 2 cup (120 ml) rice wine (mirin) or dry white wine
4 cups (960 ml) water or low-sodium beef/chicken broth
4 cloves garlic, smashed
1 thumb-sized piece ginger, sliced
1 medium onion, quartered
2 carrots, cut into large chunks
4 shiitake mushrooms (fresh or rehydrated), halved
2–3 small potatoes or Korean chestnuts (optional)
2 tbsp (30 ml) toasted sesame oil
2 green onions, cut into 2-inch (5 cm) pieces
1 tsp black pepper
Toasted sesame seeds for garnish

Instructions

1. Blanch ribs in boiling water for 3 minutes to remove impurities; drain and rinse.
2. In a large pot, combine soy sauce, brown sugar, rice wine, water or broth, garlic, ginger, and onion. Bring to a simmer.
3. Add the ribs to the pot so they are mostly submerged. Cover and simmer gently for 1 to 1½ hours, until ribs are tender (longer if needed for very tender texture).
4. Add carrots, potatoes/chestnuts, and mushrooms. Continue simmering, uncovered, another 20–30 minutes until vegetables are cooked and liquid has reduced to a glossy braising sauce.
5. Stir in sesame oil, green onions, and pepper. Taste and adjust seasoning (a splash of soy or a pinch of sugar if needed).
6. Transfer ribs and vegetables to a serving dish, spoon sauce over, sprinkle with sesame seeds, and serve with steamed rice.

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