Food Galbi Jjim Be the first to rate & review! Braise beef short ribs in a spiced soy sauce mixture until they are tender, then serve them with plenty of broth over rice. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on February 7, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster Active Time: 1 hr Total Time: 1 hr 30 mins Yield: 4 servings Chicago chef Bill Kim prefers his Galbi Jjim served with lots of the braising liquid, so it’s more like a stew and perfect for serving over cooked rice. Frequently asked questions How do you cook galbi jjim? Braising is key to cooking the short ribs until they are nice and tender. The braising liquid, seasoned with soy sauce, rice wine, Asian pear, ginger, and garlic, imbues a lot of flavor into the ribs as they cook. The ribs don’t need to be falling-apart soft; you want them to hold their shape. Notes from the Food & Wine Test Kitchen You can ask your butcher to trim and chop the short ribs for you to make cooking this hearty stew faster and easier. Make ahead Galbi Jjim can be made up to five days in advance; store it in an airtight container in the refrigerator. Ingredients 5 pounds bone-in beef short ribs, cut into 1 1/2-inch pieces 3/4 cup soy sauce 2 cups cold water 1/4 cup sugar 1/4 cup honey 1/4 cup Korean matsul (rice wine) or mirin 1 medium (8-ounce) Asian pear, rough chopped 1 medium yellow onion, chopped (about 1 1/4 cups) 5 garlic cloves 1 piece ginger 1 teaspoon ground black pepper 2 tablespoons sesame oil 1 pound Korean radishes or daikon, peeled and cut into 1 1/2-inch cubes 10 whole fresh shiitake mushrooms, stemmed 2 medium carrots, peeled and cut into 1-inch pieces 2 medium red bell peppers, cut into 1-inch pieces 1 tablespoon Korean chili threads 1/2 cup toasted pine nuts 1 cup thinly sliced scallions (about 4 large scallions) Steamed rice for serving Directions Rinse the short ribs in cold water and soak them in cold water for 20 minutes to draw out the excess blood. Drain. Place the short ribs in a large pot and add just enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and simmer for 20 minutes, skimming off the foam as needed. Meanwhile, combine the soy sauce, water, sugar, honey, matsul, Asian pear, onion, garlic, ginger, black pepper, and sesame oil in a blender and blend until smooth, about 2 minutes. Pour the soy sauce mixture into the pot with the simmering beef short ribs. Add the radishes, mushrooms, carrots, and bell pepper. Simmer until the short ribs are tender, about 1 hour. Divide the short ribs and vegetables between 4 bowls, and top each with a ladle of broth. Garnish with Korean chili threads, scallions, and toasted pine nuts and serve with steamed rice. Rate It Print