Sweet and Sticky Korean Braised Short Ribs, known as “Galbi Jjim,” are an iconic dish that marries the rich flavor of beef short ribs with the sweetness of soy sauce, sugar, and Asian aromatics. This slow-cooked dish results in fall-off-the-bone meat, tenderized in a sticky glaze that is both savory and sweet. The flavors are enhanced by traditional Korean spices and vegetables, making it a comforting, hearty meal for any occasion.
This Sweet and Sticky Korean Braised Short Ribs recipe features short ribs that are slowly simmered in a soy-based sauce until they become incredibly tender and flavorful. The sticky glaze, enhanced with garlic, ginger, and other aromatic spices, gives the ribs a delightful contrast of sweet and savory. This dish is perfect for a family dinner or a special occasion and can be served alongside steamed rice or vegetables.
Sweet and Sticky Korean Braised Short Ribs
known as “Galbi Jjim,” are an iconic dish that marries the rich flavor of beef short ribs with the sweetness of soy sauce, sugar, and Asian aromatics.
Equipment
- Large Dutch oven or heavy pot with lid
- Knife and cutting board
- Tongs
- Wooden spoon
- Serving dish
Ingredients
- 3 lbs beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons sesame oil
- 3 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 1 cup beef broth
- 1/4 cup rice wine vinegar
- 2 tablespoons gochujang Korean chili paste
- 1 onion chopped
- 2 carrots peeled and sliced
- 1 daikon radish sliced
- 3 green onions chopped for garnish
- Sesame seeds for garnish
Instructions
- Pat the short ribs dry and season them lightly with salt and pepper. In a large Dutch oven or heavy pot, heat the sesame oil over medium-high heat. Brown the short ribs on all sides, about 2–3 minutes per side. Remove from the pot and set aside.
- In the same pot, reduce the heat to medium. Add the garlic, ginger, and onions, cooking until fragrant, about 2 minutes. Stir in the soy sauce, brown sugar, beef broth, rice wine vinegar, and gochujang. Allow the mixture to come to a boil.
- Add the browned short ribs back into the pot along with the carrots and daikon radish. Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours until the ribs are tender and the sauce is thickened and sticky.
- Remove the short ribs from the pot and place them on a serving dish. Pour the sticky glaze over the top and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or vegetables.
Notes
- You can make this dish a day ahead, as the flavors only deepen when reheated.
- Serve with steamed jasmine rice or mashed potatoes to soak up the rich sauce.
- For a spicier version, increase the amount of gochujang or add chili flakes.
- Serve with steamed jasmine rice or mashed potatoes to soak up the rich sauce.
- For a spicier version, increase the amount of gochujang or add chili flakes.
Nutrition and Calories (per serving):
– Calories: 650
– Carbohydrates: 30g
– Protein: 45g
– Fat: 35g
– Sodium: 1200mg
– Sugar: 12g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.