Galbi jjim is a Korean braised beef short ribs dish, coated with a rich umami sauce. The beef short ribs are typically slow cooked with vegetables like radish, carrots, and mushrooms and topped with green onion to complete the dish. Some Korean restaurants will also serve galbi jjim with a side of white rice, which you can also do.
This tender braised short ribs recipe is downright addictive because the sauce combines all of the most desirable flavors of Asian cuisine: garlic, onion, sesame oil, brown sugar, soy sauce, and red wine. We also suggest adding Kettle & Fire Beef Bone Broth to the slow cooker step, as the broth deepens the savory flavor even more.
How to Make Galbi Jjim in 5 Easy Steps
If you ask us, preparing and making galbi jjim is the easy part of the recipe. The hard part is waiting eight hours for the ribs to slow cook, while the mouth-watering aromas fill your kitchen— especially if you’re home all day. (But it’s a tease that’s well worth it.)
Step one:
Place Kettle & Fire Beef Bone Broth in a bowl and combine with soy sauce, onion, garlic, red wine, and brown sugar. Mix well, set aside.
Step two:
Place short ribs and vegetables in your slow cooker.
Step three:
Pour the seasoned bone broth over top and set the slow cooker timer on low for seven to eight hours.
Step four:
Once cooked, transfer all solid ingredients from the slow cooker to a large pot. Now you’ll put the finishing touches on the galbi jjim sauce.
Step five:
Take one cup of the leftover juice from the slow cooker and add it to the large pot, along with honey, sesame oil, salt, and pepper. Cook over high heat on the stove, stirring frequently until the liquid evaporates (approximately 10 minutes). Once ready, top with green onion and serve.
Galbi Jjim – Korean Beef Short Ribs
Learn how to make galbi jjim in five easy steps. Slow cooked in beef bone broth, these Korean braised short ribs are flavorful, rich, tender (and addictive).
Ingredients
- 1 cup Kettle & Fire Beef Bone Broth
- 1/4 cup soy sauce
- 1/2 cup onion sliced
- 2 tablespoons minced garlic
- 1 tablespoon red wine (or cooking wine)
- 1 tablespoon brown sugar
- 2-3 pounds beef short ribs
- 1/2 cup shiitake mushroom cut into bite-sized pieces
- 5 ounces raddish
- 1 cup baby carrots
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1 stem green onion chopped
Instructions
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Season beef bone broth with soy sauce, onion, garlic, red wine and brown sugar. Mix well and set aside.
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Place short ribs, mushroom, radish, and carrots in a slow cooker.
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Pour seasoned bone broth over all the ingredients and cook on low for 7-8 hours.
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Before serving, transfer all solid ingredients from the slow cooker to a large pot. Add 1 cup of sauce from your slow cooker and cook over high heat on your stove. Meanwhile, add honey and sesame oil. Season with salt and pepper. Stir frequently until the liquid evaporates (about 10 minutes).
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Sprinkle with chopped green onion and serve.
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