developed for The Kitchn
Galbi jjim is a dish that’s guaranteed to light up the eyes of everyone at the table. These Korean soy sauce braised short ribs are a triple threat: super unctuous, savory, and sweet, all at the same time. I make galbi jjim for dinner parties year-round, but it’s especially during the winter that I gravitate towards this cozy dish.
Serves 4
Ingredients
2 1/4 to 2 1/2 pounds English cut bone-in beef short ribs (7 to 10)
3 cloves garlic
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
1 1/2 cups water, plus more for soaking and boiling
2 medium carrots
10 to 12 ounces Yukon Gold, red, or russet potatoes
1 medium yellow onion
1 teaspoon toasted sesame oil
1 medium scallion
1/4 teaspoon toasted white sesame seeds
Directions
Place 2 1/4 pounds beef short ribs in a large bowl. Add enough cold water to cover and let soak for 30 minutes at room temperature.
Meanwhile, mince 3 garlic cloves and place in a small bowl. Add 1/2 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1/4 teaspoon black pepper. Whisk until combined.
Drain the short ribs (reserve the bowl) and place in a large pot or Dutch oven. Add enough fresh cold water to cover. Bring to a boil over medium-high heat. Continue to boil for 10 minutes. Drain the short ribs. Rinse the pot to remove any foam or residue, then return the short ribs to the pot.
Add 1/2 cup of the sauce mixture and 1 1/2 cups water to the pot. Bring to a boil over high heat. Reduce the heat to medium, partially cover, and simmer for 1 hour, flipping the ribs once or twice. Meanwhile, prepare the following, adding each to the reserved bowl as you complete it: Peel and cut 2 medium carrots crosswise about 1/2-inch thick. Peel and cut 10 to 12 ounces potatoes into 1 1/2-inch chunks. Peel and cut 1 medium yellow onion into 8 pieces. Thinly slice 1 medium scallion and set aside for garnish.
Add the carrot mixture and remaining sauce to the pot and stir to combine. Partially cover again and cook, stirring occasionally, until the meat is tender, some bones have separated from the meat, and the vegetables are extremely soft and melting into the sauce, about 1 hour more. If the sauce gets too reduced and is a thicker consistency than gravy, add another 1/4 cup of water.
Remove the pot from the heat. Drizzle 1 teaspoon toasted sesame oil over the short ribs. Sprinkle with the scallions and 1/4 teaspoon sesame seeds. Serve with rice and kimchi if desired.