Korean short rib stew (Galbi-jjim)
Rich, sticky Korean braised short ribs with carrots, potatoes and mushrooms — deep soy-sweet flavour, perfect for sharing on a cold evening.
This is galbi-jjim — Korean braised short ribs that turn fork-tender and lacquered in a sweet-savoury soy braise. It’s the kind of dish that makes people linger at the table and ask for more.
It takes a little time on the hob, but most of that is a low simmer while you get on with other things. Serve with steamed rice for a proper midweek treat or as a generous sharing dish for guests.
Ingredients
- 1.2 kg beef short ribs
- 1 1/2 l water — approximate — enough to cover ribs when braising
- 80 ml soy sauce
- 30 ml mirin
- 40 g brown sugar
- 6 garlic cloves — peeled and finely sliced or crushed
- 40 g fresh ginger — sliced into thin coins
- 15 ml sesame oil
- 15 g gochujang — optional — adds colour and mild heat
- 15 ml vegetable oil
- 5 ml black pepper — freshly ground
- 300 g carrots — peeled and cut into 4cm chunks
- 400 g potatoes — waxier variety preferred, peeled and halved if large
- 150 g chestnut mushrooms — halved if large
- 10 g cornflour — for slurry
- 4 spring onions — trimmed and finely sliced to garnish
- 10 g sesame seeds — toasted, for garnish
Equipment
- large heavy-based casserole with lid
- large mixing bowl
- slotted spoon
Instructions
Place beef short ribs in a large bowl and cover with cold water. Leave to soak for 60 minutes to draw out blood and impurities, then drain and rinse the ribs well.
Put 1.5 litres water into a large heavy-based casserole and bring to a rolling boil on a high hob. Add the ribs and blanch for 5 minutes, skimming any grey scum that rises to the surface. Drain, rinse the ribs and discard the blanching water.
While the ribs are draining, whisk together soy sauce, mirin, brown sugar, garlic cloves, fresh ginger, sesame oil, gochujang and black pepper in a bowl to make the braising sauce.
Heat the vegetable oil in the same casserole over a medium-high hob. Add the ribs in a single layer and brown all over, about 8 minutes, turning so each side picks up colour. Work in batches if necessary.
Pour the prepared braising sauce over the browned ribs and add enough water to just cover the meat (use the remainder of the 1.5 litres as needed). Bring to a brisk simmer, skim any scum, then reduce the heat to low, cover and simmer gently for 90 minutes.
Add carrots, potatoes and chestnut mushrooms to the pot, nestling them among the ribs. Cover and continue to simmer gently for a further 25 minutes, until the vegetables are tender and the meat is falling from the bone.
Mix the cornflour with about 30 ml cold water to make a smooth slurry. Stir the slurry into the stew and simmer for 2 minutes to thicken slightly and create a glossy lacquer over the ribs.
Remove the casserole from the heat and leave the stew to rest, covered, for 15 minutes to allow the juices to settle and flavours to deepen.
Scatter sliced spring onions and toasted sesame seeds over the stew and serve straight from the pot with steamed rice or lettuce leaves for wrapping.
Tips
- Soak and blanch the ribs to get a clean, glossy broth — it really improves both flavour and appearance.
- Brown the ribs well in batches; those caramelised bits are the backbone of the sauce.
- If you prefer a spicier stew, stir in an extra teaspoon of gochujang with the braising liquid halfway through cooking.
- Make-ahead: the flavours improve after a day. Reheat gently on a low hob, adding a splash of water if the sauce has thickened too much.
- Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating gently.
Substitutions
beef short ribs → beef chuck, cut into large chunks (increase braising time slightly until very tender)
Stays closesoy sauce → tamari for gluten-free
Stays closemirin → dry sherry + 1 tsp brown sugar
Noticeably differentgochujang → 2 tsp harissa or 1 tsp smoked paprika + pinch of cayenne
Noticeably different
Nutrition
Per serving · estimated
- 1000
- Calories
- 60 g
- Protein
- 39 g
- Carbs
- 68 g
- Fat
- 2 g
- Fibre
- 15 g
- Sugar
- 1400 mg
- Sodium
FAQ
Can I make this in the oven?
Yes — transfer everything to an ovenproof casserole, bring to a simmer on the hob, then cover and braise at 160°C fan/180°C conventional for 90–110 minutes until tender.
How can I make the sauce thicker or thinner?
For thicker sauce, add a little more cornflour slurry at the end and simmer briefly. For thinner, stir in a splash of boiling water or extra stock.
Is this suitable for freezing?
Absolutely. Cool completely, portion into freezer-safe tubs and freeze for up to 3 months. Thaw in the fridge overnight and reheat slowly.
How do I make it spicier?
Increase the gochujang to 2 tbsp, or add 1 tsp chilli flakes during the braise. Add gradually and taste — heat concentrates as it reduces.
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