Korean Beef Short Rib Stew (Galbi Jjim)

Korean Beef Short Rib Stew (Galbi Jjim)

7
KANGARYOO 0

"This is the ultimate Korean comfort food. Sugar, corn syrup, and soy sauce can be adjusted to taste. The trick to tender ribs is a looong cooking time. Feel free to let it stew longer. Some versions in Korea also add chestnuts or dates to the stew."
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Ingredients

4 h 5 m servings 749 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 749 kcal
  • 37%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1454 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
  2. Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
  3. Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
  4. Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

Footnotes

  • Cook's Note
  • You can use reconstituted dried shiitake mushrooms.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

Very tasty!!! I skipped the soaking and didn't have time for it to simmer quiet as long as indicated. Skipped the corn syrup/waterchestnuts/dates/green onion, used whole button mushrooms. The ...

Most helpful critical review

Skipped both the chestnuts and the dates, and since they were optional, I didn't think they would make much difference in my overall opinion of this dish. Can't really put my finger on what it w...

Skipped both the chestnuts and the dates, and since they were optional, I didn't think they would make much difference in my overall opinion of this dish. Can't really put my finger on what it w...

Very tasty!!! I skipped the soaking and didn't have time for it to simmer quiet as long as indicated. Skipped the corn syrup/waterchestnuts/dates/green onion, used whole button mushrooms. The ...

The end result is worth the wait, its an excellent tasting dish. I had a problem with the recipe, i just dont see how this dish can cook that long with only 2 cups of the reserved broth. I had...

Very good! My husband and kids all loved this recipe. I didn't add the nuts because I didn't think my kids would eat it. I also forgot the mushrooms but plan on adding them next time. Thanks!

This was very good! I omitted the dates, chestnuts, and corn syrup. I used a little extra brown sugar instead. I boiled the short ribs in the water and then transferred it and all my ingredients...

Where I am from there are very few asian families (less than 1% of the population) but there is a Korean family that owns the only oriental mart around for hours. They have a "deli" inside, wher...

This was absolutely delicious. I didn't have any rice wine so I used regular white cooking wine. I also omitted the oil, corn syrup, mushrooms, dates & chestnuts. I cut the garlic clove amount i...