Galbi Jjim aka Braised Short Ribs
Recipe from Susan Kim
Galbi jjim was almost always served on special occasions when I was growing up—it’s a celebratory dish. Like most braises, this will only get better with time, so if you have the bandwidth to braise it the day before your dinner party, it’ll get that overnight alchemy that happens in the fridge. If you’re able to make this ahead of time, simply let it cool on the stovetop before storing it covered in the refrigerator. To bring it back to serving temperature, reheat it low and slow on the stovetop, giving it a good stir to reintegrate any ingredients that have separated. The process this recipe calls for is really great for any tough cut of meat. The whole point is to bring a tough cut to a very tender place. Feel free to experiment with other tough meats like oxtail, for example. As always, don’t be afraid to talk to your butcher about substitutions if you’re ever interested in trying something different.
We make it in the 28 cm Titanium Braiser Pro. Its wide base gives the short ribs room to sit in an even layer in the braising liquid, the lid keeps the braise at a gentle simmer for the long cook, and the two side handles make it easy to carry straight to the table.
2 hours
4-6
What You'll Need
Ingredients
- 1.4 kg bone-in short ribs, cut into 4 cm cubes
- 35 g kosher salt or coarse sea salt
- Freshly ground black pepper
- 480 ml soy sauce
- 120 ml mirin
- 120 ml maple syrup
- 120 ml rice vinegar
- 3 tablespoons olive oil
- 450 g yellow onions, halved and thinly sliced
- 115 g fresh ginger, peeled and thinly sliced
- 6 garlic cloves, grated
- 450 g daikon, peeled, halved lengthwise, and cut into 1 cm chunks
- 225 g carrots, peeled and cut into 1 cm chunks
- 225 g Yukon Gold or other yellow-fleshed potatoes, peeled and cut into 1 cm chunks
- 15 cm piece fresh horseradish root, peeled and Microplaned, for garnish
- 1 bunch of perilla leaves, torn, for garnish
Directions
Step 1
Season the short ribs with the salt and pepper. If possible, do this the night before and store covered in the fridge overnight. Seasoning ahead of time allows the salt to do its job of making the meat more tender and flavorful.
Step 2
In a bowl, combine the soy sauce, 480 ml water, the mirin, maple syrup, and vinegar. Set the braising liquid aside.
Step 3
In the 28 cm Titanium Braiser Pro, heat the oil over medium heat. Add the onions, ginger, and garlic and cook together for about 2 minutes. Light browning is okay.
Step 4
Pour the braising liquid into the braiser. Add the seasoned short rib pieces, then place the daikon, carrots, and potatoes on top of the short ribs. Cover the braiser with its lid and bring to a boil. Once it’s boiling, reduce the heat to a simmer and braise until the ribs are fork-tender and practically falling off the bone, about 2 hours.
Step 5
Carry the braiser to the table by its two handles and serve with the potatoes and carrots, some of the remaining braising liquids, the grated horseradish, and torn perilla leaves.
Make Ahead: You can make the entire recipe 2 to 3 days before your dinner party. Once the 28 cm Titanium Braiser Pro you used for the braise is fully cooled, cover it with the lid and store it as is in the refrigerator. To reheat, bring to a low simmer over medium heat on the stovetop.
Susan Kim
Susan Kim is the founder of Doshi, a traveling food pop-up inspired by Korean home cooking. Despite Susan’s classical culinary training (from the likes of Chez Panisse), her approach is untraditional and unfussy, which ultimately results in dishes that will have you redefining what you consider to be authentic.
