Method
- Soak the short ribs in cold water for 30 minutes to remove blood. Drain and rinse. Blanch in boiling water for 5 minutes; rinse again.
- Combine grated pear, grated onion, soy sauce, mirin, brown sugar, garlic, ginger, sesame oil, sesame seeds and pepper into a marinade. Add the short ribs; toss to coat. Marinate 30 minutes.
- Transfer the short ribs and marinade to a heavy pot. Add water; bring to a simmer. Cover and cook over low heat for 75 minutes.
- Add radish and carrot chunks; cook 20 more minutes — vegetables should be tender.
- Add chestnuts, jujubes and spring onion. Cook 10 more minutes uncovered — the gravy should reduce to a glossy, sweet-savoury coat on the meat.
- Plate with the meat, vegetables, chestnuts and jujubes arranged. Spoon the syrupy sauce over. Serve with rice and banchan.
Common questions
Can Galbi-jjim be made ahead?
Galbi-jjim is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 150 minutes.
Is Galbi-jjim spicy?
Galbi-jjim as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Galbi-jjim vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Galbi-jjim to make at home?
Galbi-jjim sits at intermediate difficulty — total time about 180 minutes. The ingredients are not unusual but the timing requires attention.
Can Galbi-jjim be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Galbi-jjim is one of Korea's most celebrated court dishes — appearing at Joseon-era royal tables and now at celebratory family meals across both Koreas. The dish is associated with Korean Lunar New Year, weddings and 60th birthday banquets. The North Korean version is somewhat sweeter than the South Korean version; the addition of jujubes and chestnuts is decorative, evoking abundance. The thick English-cut short ribs (rather than thin flanken) are essential for proper braising.
