galbijjim

Galbijjim is a braised beef short ribs dish in a rich sauce. You can make these tender, succulent short ribs at home with this easy, authentic recipe!&nbsp;

Galbijjim (Braised Beef Short Ribs)

meaty beef short ribs

onion

ginger

garlic

white parts of scallions

soy sauce

sugar (3 tablespoons for sweeter ribs)

honey

rice wine (or mirin)

Asian pear (grated (about 1/2 cup))

(or juiced ginger)

black pepper

sesame oil

Korean radish

mushrooms

carrot

green parts of scallion

chestnuts

Korean dates/jujube

gingko nuts (or 1 tablespoon pine nuts)

Galbijjim (braised beef short ribs)

Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.

In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.

Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.) 

Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)

Meanwhile, prepare the vegetables and optional garnish.

Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.

Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

Everything you need to know about how to best make these tender, juicy and flavorful Korean short ribs in the Instant Pot!

Instant Pot Korean Short Ribs

beef short ribs

Korean radish (mu,

Korean/Asian pear

onion (grated (about 1/4 cup))

garlic (about 2 TB minced)

1 inch ginger piece (a thumb size)

rice wine (or mirin

sugar

pepper (1/4 teaspoon)

scallions (roughly chopped)

Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust.

Drain, and fill the pot with 4 cups of water to cover the ribs. Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully released the pressure.

Discard the cooking liquid (or save to use it as a soup base later), and rinse the ribs and the pot. Return the ribs to the pot.

In a small blender, blend together the pear, onion, garlic, and ginger. You can separately grate them if you want. Transfer to a bowl. Mix well with the remaining braising liquid ingredients.

Add the radish, carrot, and mushrooms to the pot. If using fresh mushrooms, you can add them in step 7. Pour the braising liquid over to the ribs. Toss everything well to coat the ribs evenly. (You can prepare up to this point ahead of time.) Close the lid tightly. Pressure cook the ribs for 35 minutes, NPR (Natural release of Pressure) for 10 minutes. (See the quicker alternative method below.) Then, remove the ribs and vegetables to a large bowl or plate.

Strain the braising liquid. You can skim off the fat or use a fat separator.

Put everything back to the Instant Pot. This will be a good point to add optional chestnuts, fresh vegetables such as potatoes, and/or even rice cake (tteokbokki tteok) if you want. Boil everything together on Saute for 10 to 15 minutes.

Garnish with the optional scallions and sesame seeds.

Press the “Manual” function, 40 minutes (45 minutes if your meat is thick and you want extra tender meat), NPR 10 minutes. Strain the braising liquid if you want. You can skim off the fat or use a fat separator.

Alternative method (to steps 5, 6 and 7)

Thank you for this delicious recipe! I made this in the Instapot with boneless short ribs. I soaked 30 mins, pressure-cooked meat with braising liquid for 35 mins. Then I removed the meat to keep warm in a large casserole dish and poured sauce into a gravy separator to remove excess fat. Put the sauce and vegetables (I used potatoes instead of radish) into Instapot and then sauteed it for 25 mins to cook until tender and thicken the sauce. I poured the sauce over the meat and garnished it with sesame and scallions. I served it with rice and an Asian-style slaw. I only added the 2 tablespoons of gochujang, this medium spice level was good for all.

Made this tonight for my family. The recipe and instructions made the perfect galbijjim! My family enjoyed them very much. Thank you for this recipe!

Please update the time for this IP recipe.  I made this and the stove top galbijjim recipe (stove top multiple times) and both taste great but this IP recipe takes much longer because of how long it takes the IP to reach high pressure every time you use it. I was pressed for time and made this version thinking it would be faster but it took much longer.

This recipe turned out great!
I did not need to do the last step to replace everything in the pot and boil again, as I felt the meat and veggies were cooked perfected and marinated enough. The only disappointment is that the mu came out super bitter.. could I do something differently to make it less bitter next time?
My mom was shocked to hear over the phone that I was making this and very impressed hahah

Thank you so much! Delicious 😋 I’ll be making it again with daikon (although mu is my favorite) since I have a row of daikon growing in my garden.

Best and easiest korean beef stew recipe I've tried. I used a different cut of beef (blade clod, beside the chuck rib). After 35 minutes and 10 minute NPR in the Instant Pot, beef turned out very tender and tasty. :-)

Just brilliant! Best hassle-free tasty ribs ever.

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Galbijjim (Braised Beef Short Ribs)

Instant Pot Korean Short Ribs

Top 2 galbijjim recipes from across the web

The most viewed galbijjim recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Galbijjim (Braised Beef Short Ribs)

Instant Pot Korean Short Ribs

The most viewed galbijjim recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine