• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Galbi Jjim (Korean Braised Short Ribs)

July 6, 2017 By Lokness 2 Comments

Galbi jjim (Korean braised short ribs) is a nice hearty meal for Sunday dinner or pot luck. The short ribs were braised until fork tender with soy sauce, sugar and vegetables. Savory and sweet with a kick from gochujang (Korean chili paste). Absolutely fantastic! 

Do you like spicy food? If you have been following me, you know I didn’t eat spicy food for the longest time. It’s interesting because my mom and my sister loves spicy food. Whenever my family ate together, there was always a small plate of chili oil on the dining table. My mom and my sister would be dipping their food into the chili oil all night, but my dad and I just wouldn’t touch it at all.

After coming to the US, spicy food and I never cross path. I didn’t have any spicy condiments at home and I didn’t order any spicy food when dining out either. Things started to change when my sister moved to Los Angeles a few years ago. My sister adores Korean food. When you go to a Korean restaurant, it’s almost impossible to avoid spicy food. First, start with kimchi. Then there are other spicy banchan (side dishes). Soon dubu jjigae (silken tofu stew), bibimbap (mixed rice bowl), and tteokbokki (stir-fried rice cakes) are all spicy. Although we always ask for mild, they are still very spicy (at least to me). After eating all these food again and again, I have started to build up my tolerance for spicy food.

As I’m opening up myself to all variety of spicy ingredients or condiments, I realize it’s not only about the spiciness. Many of the times, these ingredients and condiments also bring in other flavors. Jalapeño has a nice and fresh green taste (seeds removed). It’s so good with banh mi (Vietnamese sandwiches). Chili garlic sauce has a subtle vinegar flavor which adds a completely different taste to a dish. Gochujang (Korean chili paste) is commonly used in Korean cooking. It’s not only spicy, but also a bit sweet and smoky. By building up my tolerance for spicy food, I’m also re-exploring all the dishes I have tried before in a brand new way!

Today’s recipe is a Korean dish, galbi jjim (Korean braised short ribs). It’s one of those dishes that we tried a few times with my sister. Spicy, but so damn GOOD! My version is of course not as spicy. If you can eat more spicy, adjust by adding more gochujang.

When preparing the short ribs, first soak them in cold water for one hour or so. That is a great way remove some of the blood in the meat. It is not necessary, but if you have the time, do it. After that, the ribs were brought to a boil with water. That is an important step because it helps to remove most of the blood, fat, and scum. The broth will also be less fatty in the end. Then, the beef was braised with seasoning, like soy sauce and sugar for a long time. When the beef is almost tender, cook the potatoes and carrots until they are just soft. Spice up the dish with some gochujang and add some chewy texture with rice cakes.

This galbi jjim is mild, savory and sweet. The beef was braised until fall off the bones. They were very tender and soaked up all that wonderful flavors from the sauce. This dish is hearty, but not overly heavy! Simply delicious! Perfect for Sunday dinner or pot luck! Enjoy!

Print Pin

Galbi Jjim (Korean Braised Short Ribs)

Course Dinner
Cuisine Korean
Keyword braised, gochujang, korean, rice cake, short rib
Author Lokness

Ingredients

  • 2½ pounds bone-in beef short ribs
  • ¾ medium onion (cut into wedges)
  • 4 green onions (cut into 2-inch strips)
  • 6 garlic cloves (minced)
  • 3½ cups water
  • ¼ cup plus 2½ tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • ½ teaspoon ground black pepper
  • 2 red potatoes
  • 2 carrots
  • 4 ounces Korean rice cake (optional)
  • 1½ - 3 tablespoons Gochujang (Korean chili paste)
  • 1 green onion (for garnish, finely chopped)
  • sesame seeds (for garnish)

Instructions

  • For the short ribs, trim out most of the fat. Make 2 – 3 slits in each piece of meat, which will help the meat to absorb the flavors easier. Soak the meat in a large bowl of cold water for 1 – 2 hours to remove blood.
  • Rinse the short ribs under cold water. Transfer to a large pot and fill enough water to cover the ribs. Bring to a boil over high heat. Drain and rinse the ribs with cold water for 3 times. Drain and set aside.
  • In another large pot, add 3½ cups water, soy sauce, sugar and honey. Mix well. Add the short ribs. Cook over medium heat with a lid for 20 minutes. Add onion, green onion, garlic and black pepper. Turn the heat to medium-low. Boil with a lid for 1 hour.
  • For the potatoes and carrots, peel and rinse. Cut into 1-inch cubes. Add to the pot. Cover partially with a lid and cook until the potatoes are just tender, about 30 minutes.
  • Meanwhile, if using rice cake, bring a medium pot of water to a boil over high heat. Once boiling, add the rice cake. Cook for about 6 - 7 minutes. Drain and add to the pot of beef.
  • In a small heatproof bowl, add ¼ cup of hot cooking liquid and 1½ tablespoons gochujang. Stir to mix well. Return the mixture to the pot. Taste and adjust with more gochujang if desired. Cook without a lid for another 4 - 5 minutes.
  • If desired, remove some of the oil on top with a large spoon.
  • Transfer the meat, potatoes, carrot, and rice cakes to a large serving bowl. Spoon desired amount of sauce over. Sprinkle with green onion and sesame seeds. Serve with steamed rice and kimchi.

Notes

  1. Gochujang can be bought in Korean supermarkets or from Amazon.
  2. Rice cakes come in many different sizes, just like pasta. I used one that looks like snowmen. Normally, it is long and round. You can use any you like. You can find rice cakes in Korean supermarkets and Amazon.
  3. For leftover rice cakes, you can use them for this dish.
(Adapted from Crazy Korean Cooking)

SaveSave

SaveSave

Filed Under: Beef, Cook Tagged With: Beef, braised, gochujang, korean, rice cake, short ribs

Previous Post: « Hong Kong Style Lemon Tea Ice Pops
Next Post: Double Chocolate Blueberry Muffins »

Reader Interactions

Comments

  1. Monica says

    July 12, 2017 at 11:36 am

    I’m drooling! We all love short ribs and this braise just looks like beautiful, welcoming home-cooking. I love how tender it looks and it’s so much less greasy than many similar dishes you order at restaurants. Nice!

    Reply
    • Lokness says

      July 14, 2017 at 3:41 pm

      Thanks so much Monica. Yes, I agree! This short ribs weren’t very greasy and the meat fell off the bones. So good! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in San Francisco Bay Area. Grew up in Hong Kong & lived in Los Angeles for years. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss a New Recipe!

Sign up to receive notifications of new posts by email. No spam!

Popular Posts

  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Sangchu Geotjeori (Korean Lettuce Salad)
  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower

missinglokness

Growing up, my mom bought us Sara Lee pound cake. Growing up, my mom bought us Sara Lee pound cake. It’s one of my favorite things to eat for breakfast. I always dream of making my own. With the tips of @sohlae, I finally did it! I made a Lemon Earl Grey Pound Cake. It was moist, buttery w/ a subtle flavors of lemon & earl grey.🍋🌱 Pure satisfaction!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/02/25/lemon-earl-grey-pound-cake/
Happy Lunar New Year! 新年快樂! Other than “ Happy Lunar New Year! 新年快樂! Other than “恭喜發財 Gong Hei Fat Choy” (wishing you wealth and prosperity), the other new year greeting that Bryan loves to say is “大吉大利 Dai Gut Dai Lei” (good luck and may things go smoothly).

In Chinese culture, mandarin oranges are often present during Lunar New Year. The pronunciation of the word “桔” (mandarin orange) sounds very similar to the word “吉” (luck), so mandarin orange is a fruit that brings in luck & prosperity. My grandma always have multiple plates full of mandarins in her house.

In this year of ox, I wish you all good health, good fortune, happiness & have a sweet year like these sweet mandarins! 🍊🐮🧧
If I’m going to start the day with a sandwich, t If I’m going to start the day with a sandwich, this is the one! Spam & Egg Sandwiches. Runny egg yolk, savory spam, fresh arugula, slightly spicy chili sauce mayo, & toasted sweet brioche bun. YES, I can have this every day!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/02/04/spam-and-egg-sandwiches/
Remember the blood orange sorbet last week? Top it Remember the blood orange sorbet last week? Top it off with some sparkling rosé, we got a mimosa! I love the contrast of sweet, tart & bitter. Either for brunch, happy hour or after dinner, this cocktail is fun, pretty & irresistible! (Special thank you to @kakaout for the brut rosé!)
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/01/27/blood-orange-sorbet-mimosas/
Yesterday was a good day, and I’m still feeling Yesterday was a good day, and I’m still feeling the hangover from it. To continue w/ the happy mood, I’m sharing a sunshine kind of recipe, Blood Orange Sorbet.🍊 Tart, little sweet & a hint of floral. This pink sorbet is crazy easy to make that you just whisk everything together & pour into the machine. Easy breezy!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/01/21/blood-orange-sorbet/
Bryan & I have been dreaming about these chicken t Bryan & I have been dreaming about these chicken tenders from Sesame Grill @sesamegrill_626 for a few days. These tenders are unlike any we had before. Crunchy crust, yet delicate & not too heavy. The meat is super juicy & soft. Very simple food, but really well executed! Sesame Grill was original a fine dining restaurant, they redid their menu because of the pandemic & started to sell tenders only. And that got really popular! Incredible story & hope they’ll continue do well. If you’re ever in the area, definitely check them out.
.
.
🌟 Sesame Grill
  ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍 308 E Huntington Dr Arcadia, CA 91006
Char Siu with Rice (叉燒飯) is a dish that I ca Char Siu with Rice (叉燒飯) is a dish that I can never get enough. Since I didn’t live close to a Chinese restaurant for a long time, I have been making my own for years. This week, I finally reshot the photos & gave a quick update for the recipe. Juicy & tender pork coated in a slightly sweet BBQ sauce, then top them over some hot steamed rice with a sweet soy sauce. Every bite is so satisfying!
.
.
Search “BBQ pork” on my blog for the recipe! #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2014/04/23/cantonese-style-bbq-pork-over-rice/
2020 is finally over!🥳 What a crazy year! No do 2020 is finally over!🥳 What a crazy year! No doubt it’s going to down to be one of the most memorable years. Although it has been tough, I hope you get to have some amazing food. Here are the TOP recipes on the blog this year. Fusion dishes are very popular, like sushi bake, miso udon, & banana butter mochi. Then there are sweet potato pudding, lemon cake & lobster mac and cheese. Not only they’re all comfort food, they’re very easy to make. Swipe to the end to see my personal favorite recipe of the year! Thank you so much for all the support this year! I’m looking forward to sharing more tasty recipes in a much better 2021!
.
Happy New Year! Stay healthy & safe!❤️
.
.
Go to my blog for the top ranking & direct links! ⬆️ #ontheblog #TheMissingLokness
Load More... Follow on Instagram

Copyright © 2021 · The Missing Lokness · Privacy Policy