Korean Galbi-jjim, Braised Beef Short Ribs

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Suwon Hwaseong Fortress

📍 Where this dish comes from: Suwon · Suwon Hwaseong Fortress
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Korean Galbi-jjim, plated and ready to serve

Galbi-jjim is a celebration dish of beef short ribs braised slowly in a sweet, savory soy sauce until the meat slides off the bone. Daikon, carrots and mushrooms soak up the glossy sauce. It is a centerpiece for holidays, and the slow braise makes your whole home smell wonderful.

Per serving: 686 calories · 5.9 g net carbs · 25 g protein · 61 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Galbi-jjim

Korean Galbi-jjim, plated and ready to serve

Korean Galbi-jjim, Braised Beef Short Ribs

Galbi-jjim is a celebration dish of beef short ribs braised slowly in a sweet, savory soy sauce until the meat slides off the bone. Daikon, carrots and mushrooms soak up the glossy sauce. It is a centerpiece for holidays, and the slow braise makes your whole home smell wonderful.
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Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Course: Main Course
Cuisine: Korean
Servings: 6 servings
Calories: 686kcal

Ingredients

  • 4 pounds bone-in beef short ribs cut into 2-inch pieces (about 2 pounds of meat)
  • 12 ounces daikon cut into large chunks with rounded edges
  • 1 small carrot cut into chunks
  • 6 dried shiitake mushrooms soaked and halved
  • Sauce: 1/2 cup soy sauce, 1/3 cup allulose, 1/2 small onion grated, 8 cloves garlic minced, 1 tablespoon grated ginger, 2 tablespoons sesame oil, 2 cups water, 1/2 teaspoon black pepper
  • 2 tablespoons pine nuts and 2 scallions for garnish

Instructions

  • Soak the ribs in cold water for 1 hour, changing the water once. Trim off any large pieces of fat.
  • Boil the ribs in a large pot of water for 5 minutes. Drain, rinse the ribs, and wash the pot.
  • Mix the sauce ingredients in the clean pot. Add the ribs, bring to a boil, then cover and simmer gently for 1 1/2 hours.
  • Skim off the fat from the surface. Add the daikon, carrot and mushrooms and simmer, covered, for 40 minutes more, until the meat and vegetables are very tender.
  • Uncover and simmer for 10 minutes, spooning the sauce over everything until glossy. Garnish with toasted pine nuts and scallions.

Notes

Making galbi-jjim a day ahead is the best way to remove the fat; chill it overnight and lift off the solid layer. Rounding the edges of the daikon chunks, a traditional technique, keeps them from breaking apart in the long braise.
Chef's Tip: A pressure cooker cuts the cooking time to about 40 minutes for the ribs and 10 minutes after adding the vegetables.
Keto Swap: Traditional galbi-jjim uses sugar, Asian pear, chestnuts and jujubes. Allulose and grated onion take their place, and the high-carb chestnuts are left out.
Success Tip: Serve on a large platter with a decorative egg ribbon garnish for holidays and special occasions.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 686kcal | Protein: 25g | Fat: 61g | Fiber: 2.1g
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Cooking Korean Galbi-jjim in the kitchen

About This Dish

Galbi-jjim has been a dish for special occasions for centuries, served at royal banquets and on family tables for Seollal and Chuseok. Because beef was once expensive, braised ribs were a sign of generosity and celebration. Pine nuts, a traditional garnish, come from Korea’s own pine forests and are a classic part of royal cuisine. In modern Korea, a spicy version made with chili, called maeun galbi-jjim, has become a popular restaurant dish. Many families make a huge pot to last through the holidays.

Pairs Well With

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 6: Beef & Korean BBQ (Suwon Hwaseong Fortress). See all Korean recipes

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