Soy-braised beef short ribs with chestnuts and jujubes
Korean Braised Short Ribs (Galbi-Jjim)
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Servings
6
6 servings
Difficulty
Medium
Cost
Premium
$$$
Korean Braised Short Ribs (Galbi-Jjim)
Soy-braised beef short ribs with chestnuts and jujubes
★4.8(18)
Fork-tender beef short ribs braised in a sweet soy sauce with carrots, chestnuts, and jujube dates. Galbi-jjim is a celebratory Korean dish served at holidays and special occasions.
30m
Prep Time
120m
Cook Time
150m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Galbi-jjim is the crown jewel of Korean holiday cooking. The short ribs become impossibly tender through slow braising, while the sweet soy sauce reduces to a glossy lacquer that coats every piece.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Korean Braised Short Ribs (Galbi-Jjim) special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 lbs beef short ribs, cut into 2-inch pieces
- 1/2 cup soy sauce
- 3 tbsp sugar
- 1/2 Asian pear, grated
- 8 chestnuts, peeled
- 4 dried jujube dates
Instructions
- 1
Soak short ribs in cold water for 2 hours, changing water every 30 minutes. Blanch in boiling water for 5 minutes.
- 2
Mix soy sauce, sugar, grated pear, minced garlic, sesame oil, and black pepper into a braising sauce.
- 3
Place blanched ribs in a pot, pour sauce over, and add enough water to barely cover.
- 4
Bring to a boil, then reduce to a gentle simmer. Cook covered for 1.5 hours.
- 5
Add chestnuts, jujubes, carrot chunks, and ginkgo nuts. Simmer uncovered for 30 more minutes until sauce is reduced and glossy.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Beef short ribsOxtail
Equally rich and collagen-laden for braising
Asian pearApple juice
Similar sweetness and tenderizing enzymes
Tips & Storage
Pro Tips
Soaking ribs in water for at least 1 hour removes blood for a much cleaner final dish.
Skim fat from the surface periodically for a cleaner, less greasy sauce.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Remove solidified fat from the top before reheating.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (90mg) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates30g
Fat18g
Fiber780mg
Sugar1g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a pressure cooker?
- Yes, pressure cook for 35 minutes for tender ribs in a fraction of the time.
- What are jujube dates?
- Small red Korean dates that add subtle sweetness and are believed to have health benefits.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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