GALBI JJIM (Braised Short Rib)

Recipe taken from The International Table: Recipes from the Seattle Sister Cities

This slow-cooked rib is full of flavor and can stand alone, but it is best enjoyed with a heaping serving of rice and a symphony of side dishes (see pages 56-57). Serves 4.



11/2–2 lbs bone-in beef short ribs, cut to 2 " × 3 " pieces


3/4 cup soy sauce

2 Tbsp sugar

2 Tbsp honey

1/4 cup cheongju*, or rice wine

3 garlic cloves, minced

1/2 Tbsp ginger, minced

1/2 cup medium Asian pear (about 1/2), minced or grated

1/2 small onion, grated

1/2 tsp ground black pepper


5 cups water

5 bay leaves

5 garlic cloves, whole

4–5 thin slices fresh ginger

1 tsp whole black peppercorns (or 1/2 tsp ground black pepper)

2 scallions


10 oz mu* (Korean radish), or daikon, chopped into 1 1/2 " cubes

1 large carrot, chopped

3–4 dried shiitake mushrooms

6–8 peeled chestnuts* (optional)

6 dried jujubes* (Chinese dates, optional)

10–12 ginkgo nuts*, or 1 Tbsp pine nuts (optional)

1 scallion, sliced

2 Tbsp sesame oil

*CHEONGJU (청주) is a rice-based wine often used for Korean cooking. Substitute with soju (소주, a rice, wheat, or potato-based spirit), mirin (Japanese cooking wine), sake (Japanese rice wine), shaoxing (Chinese rice wine), or, as a last resort, cooking sherry.

*MU (무) is a generic term for Korean radishes of which there are a couple of varieties. They are mild in flavor; the greens of the plant are also used. Mu may be sold as JOSEONMU (조선무, Joseon radish). Mu is actually a shorter, slightly sweeter varietal of the Japanese daikon radish, which can be used.

*CHESTNUTS are common in Asian markets. Fresh nuts are sold with their shell on but they can be devilishly difficult to peel. Roasted and peeled chestnuts are also available. Hazelnuts or pecans can be substituted.

*JUJUBES (Korean: DAECHU대추) are a type of date common in Asian cooking. They are most often sold and used dried. Substitute with dried apples, dates, or prunes.



Trim any excess fat off the ribs. Soak the ribs in cold water for 1 hour, changing the water after 30 minutes. Drain.

While the ribs are soaking, mix all the braising sauce ingredients.

In a large, heavy-bottom pot or dutch oven, add all the stock ingredients and bring to a boil over medium-high heat. Add the beef ribs and boil for about 5 minutes, skimming off foam.

Strain the stock and reserve. Discard the seasonings, set aside the ribs, and place the stock in the refrigerator to solidify the fat.

In the same pot or dutch oven, combine the braising sauce and ribs and allow to marinate for 20 minutes.

While the ribs are marinating, prepare the vegetables.

Remove the stock from the refrigerator and skim off any scum and fat.

Add 1 cup of the stock to the ribs and braising sauce. Cover and bring to a low boil over medium heat. Reduce heat to medium-low and cook for 20–30 minutes.

Add the radish, carrots, and mushrooms. Continue to simmer for 20 minutes.

Add the optional vegetables and cook uncovered for 10 more minutes or until the sauce is thick and the meat tender, but not falling apart. Turn off the heat and add the scallion and sesame oil, mixing until well incorporated.

Serve hot with rice.