Authentic Korean Galbi Jjim Recipe - A Savory Delight

Galbi Jjim

Authentic Korean Galbi Jjim Recipe - A Savory Delight
Region / culture: Korea | Preparation time: 1 hour | Cooking time: 2-3 hours | Servings: 4-6


Galbi Jjim
Galbi Jjim

Galbi Jjim is a traditional Korean braised beef short rib dish that is savory, sweet, and packed with flavor. This dish is perfect for special occasions or family gatherings, as it is sure to impress your guests with its delicious taste and tender texture.


Galbi Jjim has been a popular dish in Korean cuisine for centuries. It is believed to have originated during the Joseon Dynasty, where it was served to royalty and nobility as a special treat. The dish has since become a staple in Korean households and is often enjoyed during holidays and celebrations.


How to prepare

  1. Wash the ribs and place them in cold water for 1 hour.
  2. Drain the ribs and transfer them to a large pot. Add water, soy sauce, sugar, onion, garlic, ginger, peppers, and chung ju.
  3. Stir the mixture to dissolve the sugar.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and cook for 2 – 3 hours, or until the meat easily falls off the bone.
  5. Add chestnuts and carrots to the pot 10 – 15 minutes before the dish is done cooking.


  • You can add potatoes or sweet potatoes to the dish for a heartier meal.
  • For a spicy kick, add some gochujang (Korean chili paste) or red pepper flakes to the sauce.
  • Substitute beef short ribs with pork ribs for a different flavor profile.

Cooking Tips & Tricks

Soaking the ribs in cold water helps to remove any excess blood and impurities, resulting in a cleaner and more flavorful dish.

- Adding chestnuts and carrots towards the end of cooking ensures that they remain tender and retain their natural sweetness.

- For a richer flavor, you can marinate the ribs in the sauce overnight before cooking.

Serving Suggestions

Galbi Jjim is traditionally served with steamed rice and kimchi on the side. You can also pair it with a fresh salad or pickled vegetables for a complete meal.

Cooking Techniques

Braising the beef short ribs low and slow allows the meat to become tender and flavorful. Make sure to cover the pot with a lid to trap in the steam and juices.

Ingredient Substitutions

If you don't have chestnuts, you can use potatoes or shiitake mushrooms as a substitute. You can also use brown sugar instead of white sugar for a richer flavor.

Make Ahead Tips

Galbi Jjim can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Galbi Jjim in a large serving dish garnished with sliced green onions and toasted sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair this dish with a light and refreshing Korean side dish, such as cucumber salad or pickled radishes. A glass of Korean rice wine or green tea complements the flavors of Galbi Jjim.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat the dish in a pot over low heat, adding a splash of water to prevent it from drying out.

Nutrition Information

Calories per serving

A single serving of Galbi Jjim contains approximately 450 calories.


Galbi Jjim is a carb-friendly dish, with approximately 15 grams of carbohydrates per serving.


Each serving of Galbi Jjim contains about 25 grams of fat, primarily from the beef short ribs.


This dish is a great source of protein, with each serving providing around 40 grams of this essential nutrient.

Vitamins and minerals

Galbi Jjim is rich in vitamins and minerals, including vitamin C, iron, and potassium from the vegetables and beef.


This recipe contains soy sauce, which may contain gluten. It also contains chestnuts, which are a tree nut.


Overall, Galbi Jjim is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.


Galbi Jjim is a delicious and comforting Korean dish that is perfect for special occasions or family dinners. With its rich flavors and tender meat, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day and I was visiting my friend, Mrs. Lee, who was known for her delicious Korean dishes. As soon as I walked into her kitchen, the aroma of simmering beef and spices enveloped me, making my mouth water.

Mrs. Lee smiled warmly at me and gestured towards a pot on the stove. "I'm making Galbi Jjim, a traditional Korean braised short rib dish," she explained. "Would you like to learn how to make it?"

I eagerly accepted her offer, watching intently as she demonstrated each step of the recipe. The key, she explained, was in the marinade - a mixture of soy sauce, sugar, garlic, ginger, and sesame oil that infused the beef with layers of flavor.

As the dish slowly simmered on the stove, Mrs. Lee shared the story behind the recipe. She had learned how to make Galbi Jjim from her own grandmother, who had passed down the recipe through generations. Each family had their own unique twist on the dish, she explained, but the basic ingredients and techniques remained the same.

I was fascinated by the history and tradition behind the recipe, and I knew that I had to learn how to make it myself. Mrs. Lee graciously wrote down the recipe for me, making sure to include all of her tips and tricks for achieving the perfect balance of flavors.

Over the years, I have made Galbi Jjim countless times, tweaking the recipe here and there to suit my own tastes. Each time I prepare the dish, I am transported back to that cozy kitchen with Mrs. Lee, learning from her expertise and passion for Korean cuisine.

One of my favorite memories of making Galbi Jjim was when my grandchildren came to visit. They had never tried Korean food before, and I was excited to introduce them to this flavorful dish.

As I prepared the marinade and browned the short ribs, my grandchildren watched with wide eyes, eager to learn how to make the dish themselves. I explained each step of the recipe to them, encouraging them to taste and adjust the seasoning as needed.

When the Galbi Jjim was finally ready, we gathered around the table to enjoy the fruits of our labor. The tender beef practically melted in our mouths, the rich flavors of soy sauce and spices dancing on our tongues.

My grandchildren couldn't stop raving about how delicious the dish was, and I knew that I had passed down a treasured recipe to the next generation. I hope that they will continue to make Galbi Jjim for their own families, keeping our culinary traditions alive and thriving.

In a world filled with fast food and convenience meals, it is important to remember the value of home-cooked dishes that have been lovingly prepared and shared with generations of loved ones. Galbi Jjim is more than just a recipe to me - it is a connection to my heritage, a reminder of the time-honored traditions that have shaped my love for cooking.

As I continue to experiment with new recipes and flavors, I will always hold a special place in my heart for Galbi Jjim. It is a dish that brings people together, creating memories and strengthening bonds that will last a lifetime. And for that, I am truly grateful.


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