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Meat, East Asian

Galbi jjim with rice

Galbi jjim is a Korean dish of beef short ribs braised with carrots, daikon radish, and chestnuts, served with rice. It serves 4, takes about 2 hours 30 minutes, has a medium difficulty, and costs €4.60 per person. Success comes from blanching the ribs first and from the pear based sauce that tenderizes the meat during the long simmer.

It's the weekend, so we've got time, let's make galbi jjim, beef short ribs braised until the meat falls off the bone.

Galbi jjim with rice
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Galbi jjim is meat that falls off the bone after a long simmer in a sauce built on soy sauce, pear, and garlic. The pear brings a natural sweetness that balances the salty soy sauce, and the slow cooking gives the meat time to turn tender while glazing the carrots, radish, and chestnuts in a shiny sauce.

This is a weekend dish, the kind you start in the afternoon so the smell fills the house while the meat simmers away. Kids usually like the sweet and savory flavor and the very tender texture of the meat, easy to eat even for younger ones. Mon Chou suggests it for the days when you have a bit of time ahead of you.

The ingredients

4 people

Butcher

  • Beef short ribs 1.2 kg

Fruits and vegetables

  • Carrots 3
  • Daikon radish 300 g
  • Onion 1
  • Garlic 5 cloves
  • Pear 1

Pantry

  • Cooked vacuum packed chestnuts 150 g
  • Soy sauceoften in the pantry 8 tbsp
  • Sugaroften in the pantry 3 tbsp
  • Sesame oil 1 tbsp
  • Riceoften in the pantry 300 g
  • Pepperoften in the pantry 1 pinch

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Put the ribs in a large pot of cold water, bring to a boil, let boil for a few minutes, then drain and rinse. 10 min

    Rinse the pot too, otherwise the impurities go right back into the braise.

  2. Blend the pear, onion, and garlic with the soy sauce, sugar, and sesame oil to make the sauce.

    The pear tenderizes the meat and gives that signature sweetness, an apple works too.

  3. Put the ribs back in the pot with the sauce and a cup and a half of water, cover, and let simmer gently. 1 h

    Turn the ribs halfway through cooking so the sauce colors them evenly.

  4. Add the carrots and daikon radish cut into large chunks, along with the chestnuts, then keep cooking uncovered. 40 min

    Round off the edges of the vegetables slightly, they hold up better during long cooking.

  5. Cook the rice in salted water, then serve the ribs coated in the glossy sauce. 11 min

    Spoon the sauce over the vegetables a few times at the end, it turns almost lacquered.

Our tips to get it right

  • Pick short ribs with a bit of fat on them, they stay juicier after two hours of cooking than very lean cuts.
  • Taste the sauce before adding the vegetables, you can thin it with a little water if it seems too concentrated.
  • Make this dish a day ahead if you can, the sauce thickens further as it cools and the flavors blend better on reheating.

The variations

  • Swap the daikon radish for potatoes cut into large chunks if you can't find it easily.
  • For a faster version, use a pressure cooker, the ribs then cook in about 25 minutes.
  • For kids who don't like chestnuts, just leave them out, the dish keeps its flavor without them.

What to serve it with

  • Kimchi for acidity and crunch
  • Korean cinnamon tea (sujeonggwa)
  • Lightly salted steamed vegetables

Storage

Galbi jjim keeps for 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, meat and sauce together. Reheat it gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Can you make galbi jjim ahead of time?

Yes, it's actually recommended. The meat and sauce taste even better after resting overnight in the refrigerator, just reheat gently before serving.

Can you replace the pear with another fruit?

An apple works very well instead of pear, it also tenderizes the meat and adds a similar sweetness. Kiwi is sometimes used in Korea too, though it changes the flavor slightly.

Why do you need to blanch the ribs before braising?

Blanching removes the blood and impurities that would otherwise cloud the broth. The result is a clearer sauce and a cleaner flavor by the end of cooking.

Does galbi jjim freeze well?

Yes, you can freeze it for up to 2 months in an airtight container with its sauce. Let it thaw in the refrigerator before reheating it gently in a pot.

How long does it take to make a galbi jjim with rice?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a galbi jjim with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a galbi jjim with rice cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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